Yolanda Y. Jackson

Baltimore Maryland Email: advcut@r.postjobfree.com Phone 443-***-****

EDUCATION

Associates of Arts - Dietetic Technician Conferred 2010

Baltimore City Community College Baltimore Maryland

General Education- College preparatory Conferred 1980

Frederick Douglass High School Baltimore Maryland

CERTIFICATIONS

ServSafe 2022

Certified Food Service Manager 2022

Certified Religious Diet Training 2010

Certified Dietary Manager (CDM) 2009

EXPERIENCE

Chapel Hill Nursing and Rehabilitation Center, Baltimore, MD

Director of Dietary Services August 2021 - Present

●Conduct daily walkthroughs of the kitchen to ensure proper sanitation, food storage, handling, labeling and dating are being followed and are in compliance with state and federal regulations.

●Lead daily morning meetings to report departmental and resident issues, concerns and present resolutions.

●Conduct weekly ambassador rounds to ensure residents are satisfied and their living area is in compliance and has no safety or health issues.

●Administer Rapid COVID test to dietary staff twice a week.

●Manage dietary attendance sheets and bi-weekly work schedule.

●Controlled food purchase and all non-food supplies through the On Care ordering system/ US Foods distributor.

●Receive food and non-food items from vendors to include labeling, dating and proper storage and rotation in storeroom area and freezers.

●Provided supervision and guidance to cooks, line staff and assisted with meal preparation or tray line flow if needed.

●Made nutritional meal substitutions when needed and documented changes on log.

●Created and instructed monthly in-service training for staff and new employees.

●Completed daily assessment for dietary preferences and daily food intake for new residents.

●Prepare daily meal tickets for residents, to capture likes, dislikes and food allergies and ensure daily menu items are posted where residents are able to see.

●Meet with activities coordinator regularly to ensure meals coordinate with special upcoming holidays to help enlighten residents' dining pleasure.

●Monitored tray line service to ensure accuracy daily and conduct test trays 3 times a week.

●Monitored food production and test trays for food temperatures to ensure food remained safe during meal service and delivery.

●Monitored daily freezer, refrigerator, dish machine,pot and pan temperature to ensure proper temperatures were being taken logged and procedures are followed.

●Prepare progressive disciplinary action paperwork and meet with staff to proceed with necessary actions to include verbal and written counselings.

●Prepared dietary staff 90 day evaluations and yearly performance evaluations.

●Oversees the production of all food served from the kitchen to patients, guests, visitors and staff.

●Develops and implements policies and procedures to guide and support the dietary department, ensuring that department goals and objectives are consistent with the hospital mission and reason for being.

●Coordinates and integrates with other departments and medical services to provide the best possible patient care.

●Provides orientation, in-service, and continuing education, as needed, to maintain qualified and competent staff.

●Prepares dietary department budget, making recommendations regarding space and other resources needed by the dietary department, including off-site sources of services not provided by the department.

Future Care Nursing Facility Baltimore, MD

Cook December 2020 - August 2021

●Prepared meals using culinary skills to create appetizing entrees for residents to enjoy.

●Followed health and safety procedures using HACCP procedures.

●Maintained kitchen and cooking areas according to sanitation guidelines.

●Responsible for food plating and presentation.

●Monitored and recorded refrigerator and freezer temperatures before and after each shift to verify correct temperatures.

●Prepared food items for other shifts, assisting cooks when needed.

●Used kitchen utensils and equipment to include knives,serving utensils,convection oven deep fryer and robo coupe.

●Stored, labeled and dated all foods and leftovers properly.

●Cleaned and sanitized kitchen equipment to include steam table, convection oven, stove and steamer.

●Adhered to proper food handling, sanitation and safety procedures.

●Managed time effectively.

●Resolved residents' complaints.

University of Maryland / Morrison Healthcare Midtown Campus

Patient Services Manager II May 2018 - Sept 2020

●Assisted food service director with various assignments to meet deadlines.

●Coordinated with behavioral health managers to implement a nutritious meal plan to include a continental breakfast and lunch for outpatient psychiatric clients.

●Provided supervision for 14 cooks during meal service through ongoing instructions and training & assisted with meal preparation if needed.

●Conducted daily huddles with staff to review allergens, high-risk patients, menu options, staff recognition and safety concerns in the department.

●Reviewed and monitored daily audits to ensure logs are completed and ready for Joint Commission and Health Department inspection.

●Managed dietary staff and attendance sheet, time off and vacation requests.

●Oversee inventory of all dietary supplies and submit orders with vendors if needed.

●Conducted daily patient rounds to ensure patients have a pleasant dining experience and resolved any complaints.

●Prepared weekly, monthly and quarterly reports, and submitted findings to the food service director.

●Instructed monthly in-service training for staff and new hires.

●Completed PEP evaluations for staff and submitted reports to the food service director.

●Observed tray line service for tray accuracy, High-risk patients and trays per minute.

●Monitored food production and food temperatures before and during meal service to ensure proper food handling and holding according to HACCP regulations.

●Documented daily refrigerator, freezer, dish machine and pot and pan sink temperature logs to ensure proper temperatures were logged and equipment was operable.

●Establish and maintain rapport with Temporary Work Agencies and liaison when staff coverage was needed.

●Prepare progressive disciplinary action paperwork and coordinated meetings with staff to proceed with necessary actions.

Healthcare Services Group Overlea, MD

Food Service Director October 2016-May 2018

●Conducted daily walkthroughs of the kitchen to ensure proper sanitation, food storage and handling, labeling and dating were being followed to ensure the facility is in compliance with state and federal regulations.

●Managed dietary payroll time and attendance sheets for all dietary staff.

●Controlled food purchase and all non-food supplies through theDSSI system.

●Provided supervision and guidance to cooks, line staff and assisted with meal preparation or tray line flow if needed.

●Coordinated monthly meetings with residents to implement a monthly holiday Meal event.

●Maintained an accurate monthly budget using weekly checks and balances.

●Prepared weekly, monthly, and quarterly reports and submitted them to the district manager and administrator.

●Created and instructed monthly in-service training for staff and new employees.

●Completed daily assessment for dietary preferences and daily food intake for new residents.

●Monitored food production and food temperatures to ensure food remained safe during meals.

●Monitored daily freezer, refrigerator, dish machine,and pot and pan temperatures to ensure proper temperatures are logged and procedures are followed.

●Prepared progressive disciplinary action paperwork and met with staff to proceed with necessary actions.

Maryland Correctional Institute for Women / Patuxent Correctional Institute Jessup Correctional Dietary Supervisor( Administrative Lieutenant) 2004-2016 (Retired)

●Maintained Safety and Security in a locked facility..

●Assist CDM with Pre-security audits and paperwork to include Peer Review audit and Security audit.

●Supervised dietary staff on various shifts assist with meal preparation if needed

●Oversee officers dining-room and inmate meal service

●Maintained and monitored food production and proper temperatures in accordance to HACCP regulations.

●Developed and implemented a basic culinary arts class for female offenders

●Supervise the preparation and delivery of food carts to segregation unit

●Enforced proper portion control to help reduce waste

●Maintained proper storage and usage of leftovers.

●Attended regular manager meetings in the absence of theCDM.

●Completed weekly sanitation inspections prepare corrective action plans if needed.

●Completed assigned audit responsibilities.

●Maintained monthly inventory of toxic caustic chemicals.

●Assistant CDM in the preparation of HACCP manual for the dietary department.

●Responsible for special functions at headquarters and for the warden.

●Resolved inmate complaints to ensure staff maintained compliance regarding meals and standards of conduct.

●Supervised monitored inmate medical and religious diets for meal accuracy.

Correctional Institute for Women / Patuxent Correctional Institute Jessup Maryland

Acting Correctional Dietary Manager / Administrative Lieutenant 2011-2012

●Planned, organized, and directed daily food preparation, service, and sanitation for the Food Service program assist with daily meal preparation if needed.

●Supervised correctional dietary supervisors and 30 inmates per shift.

●Managed payroll and timesheets for all inmates and staff working in the dietary department.

●Implemented corrective action for inventory variances.

●Purchased inventory supplies based on dietary allotment from central warehouse, purchasing bureaus, food suppliers and vendors.

●Developed weekly holiday menus for facilities to include special dietary restraints.

●Ensured compliance with the recommended dietary allowance within budgetary limits of the food service program.

●Prepared weekly monthly quarterly and annual reports regarding Food Service activities and facility audits.

●Conducted daily safety and sanitation inspected for state and federal health and sanitation regulations.

●Monitored inmate workers and provided training on the proper techniques of food safe handling preparation and servicing.

●Developed and instructed culinary arts program for inmate workers

●Created training plans for new employees

●Completed nutritional assessment for inmates on modified and regular diets as well as physician orders.

●Monitored and reviewed daily paperwork to ensure accuracy for peer review audit and security audit.

●Consulted with medical professionals concerning individual food habits and overall needs of the inmates

●Completed assessments regarding inmate's daily food intake, progress and adherence to diet

●Collaborated with medical professionals to coordinate meal and Drug Administration schedules to prevent food and drug interactions.

●Conducted an in-service training on nutritional standards and dietetic practices for food service programs.

Maryland Correctional Institute for Women Jessup,

Correctional Dietary Officer II 1995-2004

●Maintained inventory control of food and kitchen utensils

●Maintain Safety and Security and unlock facility

●Supervised inmates preparing food to ensure proper food handling and safety

●Trained new Correctional dietary officers and inmates in the orientation of the kitchen

●Evaluated and monitored food temperatures and production records

●Prepaid modified I orders as prescribed by the medical Department

●Assisted the dietary manager in the preparation of well-balanced menus

●Maintained a Perpetual monthly inventory for audit purposes

●Coordinated special functions for the institution and headquarters

●Coordinator for inmate assignments and inmate payroll

●Resolved inmate complaints and concerns with food service

●Maintained daily audit materials, assisted with filing.

Correctional Dietary Officer I 1994-1995

Maryland Correctional Institute for Women Jessup Maryland

●Maintained control and discipline of inmate working in the kitchen and dining room area

●Documented daily log of inmate population and assignments

●Performed daily searches on inmates to prevent concealment of equipment, cutlery, food and all other unauthorized items

●Maintained kitchen conditions to include proper sanitation and handling of all dietary equipment

●Enforced division of Correction regulations institution of directives and post orders

●Ensured inmate workers adhere to the Hazard Analysis Critical Control Point regulations and Food Sanitation and Safety in an Institutional setting

●Trained and supervised assigned inmates during food production and serving.

●Various other related assignments to ensure shift flow

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