Fowler *

Ketchewmi Fowler, CDM, CFPP, BS,

RCFE

Performance-driven director of dining with more than 20 years of delivering impeccable food service in a healthcare setting and contract management. An experienced leader with a long-term focus on maximizing efficiency and productivity. Dedicated to ensuring quality service, maximizing safety, and delivering customer satisfaction while sustaining and producing revenue.

PROFESSIONAL EXPERIENCE:

LEGACY POINTE AT UCF ORLANDO, FL

Director of Culinary Services Aug 2022- Present

• Responsible for the day-to-day food service operations for a CCRC Lifecare Community.

• Oversee multiple dining locations to include the Bistro, full service dining room, for skilled nursing, residential care, assisted living and memory care facility.

• Develop training programs and operating policies and procedures for a newly opened facility.

• Ensure regulatory, safety and sanitation compliance. UMRC-PORTER HILLS VILLAGE GRAND RAPIDS, MI

Director of Dining Services Mar 2020-Aug 2022

• Responsible for the day-to-day food service operations for a Faith based CCRC of 600 + residents.

• Supervise and manage staff of 7 Managers and forty-seven front lines staff.

• Oversee food production for residents, staff and guests for skilled nursing, residential care, assisted living and memory care facility.

• Ensure regulatory, safety and sanitation compliance.

• Develop operating policies and procedures.

• Responsible for food cost controls.

• Work collaboratively with local staff and corporate office to provide optimum service outcomes and customer

satisfaction.

• Project Management.

• Ensured financial stability on an ongoing basis by meeting operating budgets.

• Standardize and implement standard operating procedures for cafeteria, tray-line and dietary departments.

648 Spring Oak Circle

Orlando Florida,32828

785-***-****

ad2qmy@r.postjobfree.com

ad2qmy@r.postjobfree.com

Summary of Qualifications:

• Director of Dining

Services

• General Manager

• Nutritional Consultant

• CDM, CFPP Certified

• RCFE Certified

• Serve Safe Certified

• Liquor License

• Compliance and

Accountability

• Contract Management

• Relationship Building

• Budget Management

• Customer Service

• Human Resources

• Training and

Development

• Healthcare Dining

• HACCP

• Forecasting

• Hospitality

• Profit/Loss

• Vendor Management

• Inventory Control

• Cost reduction

measures

• Safety champion

• Expert knowledge of

food manufacturing,

production, and

distribution

• Computer Proficient:

Microsoft Office Suite,

Drive, Bite, UFS, RAP

Tool, ADP, Sysco

Order Management

Military Experience:

United States Coast Guard

Third Class Petty Officer

Director of Dining

Services

Fowler 2

FRONT PORCH Cupertino, CA

Director of Dining Services Aug 2019- Mar 2020

• Responsible for the day-to-day food service operations for 670-bed facility.

• Fiscally responsible for $8.7M budget.

• Supervise and manage staff of twenty-eight.

• Oversee food production for residents, staff and guests dining for skilled nursing, residential care, and assisted living facility.

• Ensure regulatory, safety and sanitation compliance.

• Develop operating policies and procedures.

• Responsible for food costs controls.

• Work collaboratively with local staff and corporate office to provide optimum service outcomes and customer satisfaction.

• Ensured financial stability on an ongoing basis by meeting operating budgets.

• Standardize and implement standard operating procedures for cafeteria, tray-line and dietary departments.

SODEXO HEALTHCARE Stockton, CA

General Manager Aug 2014- Aug 2019

• Directed the daily operations of the contract management food service operations at a 202-bed facility.

• Maintained contract compliance and cost control.

• Responsible for hiring and training unit personnel.

• Oversaw management staff responsible for special events and functions, cash control and payroll.

• Developed strategic plans to sustain growth.

• Maintained all required statistical and financial records

• Supervised staff ensuring all duties were performed accurately and in a timely manner to provide excellent customer service: fifty-five staff and four dietitians.

• Responsible for the daily oversight of all retail units. INDEPENDENT NUTRITION CONSULTANT Olathe, KS

Consultant/Partner Feb 2004-Aug 2014

• Strategically and collaboratively partnered with the healthcare facilities, nursing homes, medical center, and hospitals to transform food service operations.

• Responsible for securing new business growth and revenue.

• Responsible for daily oversight of several contract management agreements.

• Served as a nutritional subject matter resource to departmental and health care staff and helped enhance the nutritional services area.

• 360 Healthcare Initially started as Food Service director and promoted to executive director. 120-bed nursing facility.

o Fiscally responsible for $3.8M budget.

Fowler 3

o Established the nutrition and dietary departments. o Monitored state nutrition guidelines and implemented new wellness initiatives

• Delaware Highland Assisted Living- Contracted to setup nutrition and dietary department to ensure CMS and OSHA standards.

o Responsible for daily operations of 120-unit skilled assisted living facility. o Supervised forty-three staff.

o Successfully piloted the first housing development to integrate four government agencies.

• Truman Medical Center- Assistant Director of Operations o Responsible for contract management for 197-bed Net-Acute Care Hospitals and 107-bed Level I Trauma Center

o Supervised seventy-five employees and fiscally responsible for $1.9M budget. o Ensured CDM protocols, CQIR, HAACP, and CMS standards. o Oversaw staff training and development.

o Responsible for menu development and dietary education program. o Ensured regulatory compliance with successful annual surveys with being deficiency free.

HILLSIDE VILLAGE OF DESOTO DeSoto, KS

Nursing Home Administrator June 2007- Feb 2009

• Responsible for the daily oversight and leadership of 96-bed skilled/assisted living facility.

• Improved the star ratings from 1.5 stars to 5-star facility within 1 year.

• Grew revenue from $2M to S6.3M.

• Reduce deficiencies to less than 5.

• Analyzed gross profit margins, market conditions, and resident case mix, benchmarking, and operational costs.

• Developed and administered policies/procedures to ensure compliance and regulatory requirements associated with Medicare/Medicaid, Private insurance reimbursement, Joint Commission, and the State of Kansas.

• Responsible for overall personnel management: recruiting, hiring, training, mentoring, and coaching.

• Established rapport with community partners to help develop community outreach programs.

Food Service Director

• Managed day-to-day operations including procurement, financial reporting, inventory control, employee scheduling, and payroll.

• Ensured prompt, efficient customer service providing high-level satisfaction to patients, residents, and customers.

• Controlled expense costs and improved profitability.

• Composed meal plans that aligned with the age, gender, diagnosis, cultural background, and religious practices of each individual patient.

• Conducted all food supply purchasing on a weekly basis, to meet budget constraints

• Developed and implements all operational and training policies and procedures, maintained compliance with all state and federal regulations

• Promoted to Executive Director.

Fowler 4

TRI-STATE HEALTH CARE Kansas City, MO

Director of Nutrition Feb 2005-Aug 2006

• Developed, designed, and led food service/dietary department of 180-bed skilled nursing facility.

• Fiscally responsible for $300K budget.

• Ensured that requirements for appropriate sanitation and food safety levels in respective areas are met.

• Coordinated and supervise unit personnel regarding production, merchandising, quality, and cost control as well as labor scheduling, staffing, and employee training.

• Developed Food Safety Program per HACCP principles. ARAMARK Philadelphia, PA

Director, Food and Nutrition Feb 2003-Feb 2004

• Served as the food service director for 9000-person correctional facility.

• Responsible for maintaining HACCP program.

• Ensured food services appropriately connected to the Executional Framework.

• Supervised and coached employees by creating a shared understanding about what needs to be achieved and how to execute.

• Coordinated the workflow and assigned work to team members who in-turn instructed and trained inmate trustees on work techniques and procedures in safe, sanitary, and efficient operations of food preparation and service.

• Maintained product service quality standards by conducting ongoing evaluations and investigating complaints.

• Monitored kitchen for cleanliness, sanitation, safety, and order.

• Maintained contract compliance and cost control. EDUCATION:

Certified Nursing Home Administrator/RCFE 2010 –Cert.#601-***-**** CARE AND COMPLIANCE GROUP, INC, SACRAMENTO, CA

Long Term Adult Care Administrator Program/Master’s Equivalent, Certificate of Completion

COWLEY COLLEGE

Interaction Management Program,

WAYNE STATE UNIVERSITY, DETROIT, MI

Bachelor of Science Degree, Major: Allied Health - Nutrition CALIFORNIA STATE UNIVERSITY – EAST BAY

CERTIFICATIONS:

CULINARY INSTITUTE OF AMERICA, NEW YORK, NY

Certified as Chef

Fowler 5

UNIVERSITY OF FLORIDA

Certified Food Protection Manager

Certified Dietary Manager

NATIONAL RESTAURANT ASSOCIATION SERVSAFE

SERVSAFE Manager’s Course – Certificate of Completion HAZARD ANALYSIS CRITICAL CONTROL POINT COURSE

HACCP Certification

(OSHA) OCCUPATIONAL SAFETY AND HEALTH ADMINISTRATION GENERAL INDUSTRY TRAINING Certification

Contact this candidate