Food Manager, Food Director, Dietary Manager
Resume:
Nelson Magana
Redding, CA *****
********@*****.***
Growth position that could effectively utilize my experience in Food Service and Nutrition Management Authorized to work in the US for any employer
Work Experience
Certified Dietary Manager
Crestwood Behavioral Health - Redding, CA
March 2020 to Present
Responsible for state documentation, client nutritional support and analysis, California specific Title 22 documentation and nutritional medical records. Maintain acceptable dietary policies and procedures. Provide education and training to our employees, client nutrition consultations, accounts payable, product ordering and kitchen operations
Certified Dietary Manager (CDM)
Windsor Care Center - Redding, CA
October 2019 to May 2020
Responsible for all state documentation, resident nutritional support and analysis, California specific Title 22 documentation and nutritional medical records. Maintain acceptable dietary standards, provide education and training to our union employees, nutritional consultations, account receivables, product ordering and kitchen operations. Certified in the International Dysphagia Diet Standardization Initiative
(IDDSI) Supervision of 19 employees, scheduling, long term care training, and nutritional department budgeting. Oversee the Resident Food program and provide consultations to our specialized diets. Certified Dietary Manager (CDM)
Marquis Acute Care - Redding, CA
July 2014 to September 2019
Responsible for federal & state documentation, resident nutritional support and analysis, California specific Title 22 documentation and medical records. Maintain acceptable dietary standards, nutritional consultations, account receivables, product ordering and kitchen operations. Certified in the International Dysphagia Diet Standardization Initiative (IDDSI) Supervision of 19 employees, scheduling, long term care training, and nutritional department budgeting Certified Dietary Manager (CDM)
Vibra Hospital of Northern California - Redding, CA April 2012 to June 2014
California
Responsible for patient meal operations, federal & state documentation, nutritional support and analysis. Maintain acceptable dietary standards, nutritional screenings, account receivables, ordering and kitchen operations. Supervision of 11 employees, scheduling, training, and department budgeting Executive Chef
Tops Fresh Market - Redding, CA
June 2010 to March 2012
Relocated to Redding in February 2010. Responsible for the daily food service operations of a retail, full service deli and bakery. Developed and produced the store menu items as well as private catered functions to local businesses. Employee training and scheduling for a staff of 11 team members. Responsible for ensuring weekly labor expectations were met or exceeded according to specific budget plan.
Assistant General Manager
Service Systems Associates - San Francisco, CA
October 2007 to November 2009
Sub-contractor to the San Francisco Zoo. Responsible for managing the food service operation of two (2) food service facilities located in the park. Led a team of 40 staff members during peak season and base team of 15 staff members during off peak season. Provided menu design for "Taste of the Wild" catering, staff development, fiscal budgeting, Profit and Loss statements, menu development and monthly sales data. Coordinate product ordering with multiple purveyors, cost control procedures, loss prevention and employee safety programs. Excellent communication with client family to meet the needs associated with this specialized type of food service. Responsible for ensuring weekly profit was met or exceeded according to area specific budget plan.
Food Service Director
Aramark Correctional Services - Fairfield, CA
May 2004 to September 2007
Responsible for managing the food service operation of three (3) county jail inmate food service facilities located in Solano County. Work directly with client family to establish specific operation details for a secured environment. Led a team of 11 staff members to provide training, employment development, yearly budgeting, financial forecasts and great customer service expectations. Coordinated menu planning, product ordering with multiple purveyors, cost control procedures, loss prevention and security safety measures for an inmate population of 1,400 persons. Responsible for all California state requirements for food service to inmate populations. Ensure that all Title 15 mandated requirements where adhered to and that all menus met strict RDA guidelines. Excellent communication with client family to meet the needs associated with this specialized type of food service. Responsible for ensuring weekly profit was met or exceeded according to site specific budget plan. Executive Chef
Vallejo Yacht Club - Vallejo, CA
August 2002 to April 2004
Responsible for the daily food service operations of the main dining room and casual bar menu for private members. Developed and produced all restaurant menu items as well as private catered functions. Employee training and scheduling for a staff of 7 team members. Responsible for inventory control, product ordering, profit/loss statement for kitchen operations, menu planning and design. Reported directly to club manager and Board of Directors on a monthly basis. Executive Chef/Banquet Chef
The Keep Restaurant - Palo Cedro, CA
July 2000 to June 2002
Responsible for purchasing, inventory, scheduling and menu development for 65 seat full service restaurant and separate catering business. Off premise catered banquet functions from 2 to 750 guests. Education
Certificate in Nutrition
Butte Community College - Oroville, CA
June 1998
Associate Degree in Second
California Culinary Academy - San Francisco, CA
June 1993
Skills
• -Proficient in all Microsoft Office applications and platforms -Achieving Profit and Loss expectations
-Establishing inventory policies and procedures -Establishing workplace safety policies and procedures -Effectively managing an employee base of 60+ -Ability to set profitability goals -Over 22 years' experience in Food Service Management -Certified CISCO Networking Academy graduate - Certified Serve Safe Food Manager (current) -Certified Dietary Manager (CDM)
• -International Dysphagia Diet Standardization Initiative (IDDSI)
• Banquet Experience
• Culinary Experience
• Kitchen Management Experience
• Purchasing
• Restaurant Management
• Menu Planning
• Food Safety
• Catering
• Supervising Experience
• Inventory Control
• Cooking
• Leadership
• Food Preparation
• Budgeting
• Restaurant Experience
• Food Production
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