Dietary Manager
Resume:
David Haywood
Dewey, AZ. ***27
Mobile 928-***-****
Email: advhkm@r.postjobfree.com
The Susan J. Rheem
Adult Day Center
**** *. ******** **. ******** Valley, AZ 86314
For the adult care center, I am the kitchen manager. I do local shopping for the center, order foods from Shamrock, store foods, and keep daily logs of refrigerator temps, and food temperatures. Prepare daily menu, service and up to a week ago I was the dishwasher.
Employment Experience:
Vet Sec Protection Agency 5/2020-still employed, part-time.
7206 N 55th Ave, Glendale, Az.
Vet Sec Protection Agency is a security company that, protects the property of Arizona Power Supply. Transformers, electric lines, and equipment, doing off-peak hours and during the transfer of power and power lines. Inspect and secure power stations. While keeping the public safe from electric shock. Checking passes of personnel entering sub-stations, if they do not possess an ID, then escort them to the appropriate destination.
Emery Riddle Aeronautical University
Campus Caterer 928-***-****
3700 Willow Creek Rd. Prescott, AZ. 10/20/2019-4/10/2020
Catering for the university campus, including for the chancellor and staff. Team recognitions, an open house for parents of prospective students and assist with the daily menu. Covid-19 caused the institution to close.
Phoenix Veteran Administration 6/2016-09/16/2019
650 East Indian School Rd
Phoenix, AZ
Tele-communication Equipment Operator/Medical Support Assistant
Currently, I work as a member of the medical support team. Daily I provide telephone customer service to incoming calls from veterans, assist with, scheduling medical appointments, canceling appointments, transferring calls to in-house clinics and laboratories, and assist with obtaining medical services. Assign new veterans to patient intake clinics and triage veterans for emergency medical services, Retired.
Iowa City Veterans Affairs Medical Center 10/2010-5/2016
601 HWY 6 West
Iowa City, IA 52246
Telephone Operator
Supervisor: Eric Solomon
Hours worked 80-110 hours bi-weekly.
I worked as a member of the Benefits and Enrollment section of the Business Office. Daily I provide telephone customer service to incoming and in-house calls for ICVAMC; operate telephone systems, record calls, and issue pagers to staff; make announcements on overhead intercom system throughout the ICVAMC facility, e g. paging individuals, announcing programs, disaster, and medical alerts over the public address system, codes; red, blue, green, and silver. Relocated to Phoenix, Az.
Riverside Casino & Golf Resort 05/2005-03/2007
3184 HWY 22
Riverside, IA 52327
Head Chef Employees Dinning
Supervisor: Chef Matt
Hours worked.
40 hours week
I was responsible for the day-to-day operations and preparation of food for the employee dining, as well as the equipment: meat slicer, convection ovens, deep fryers, food grinder, tilt skillet, etc. I planned the menu for each month and was responsible for food temperatures, quality control, and quality of food for all serving times. I was as well responsible for ordering and maintaining adequate inventory. Also responsible for soup, sauces, and gravies as needed. I also was responsible for making sure sanitation and food preparation that took place in the kitchen, followed the Department of Health.
Hotz & Haywood Foods 07/2005-05/2012
1114 North Iowa Ave.
Washington, Iowa 52355
Owner & Operator
Hours worked 40+ or until the job was complete
Hotz & Haywood Foods was a combination of Catering and a Food processing Company. We operated in a state-of-the-art kitchen, State of Iowa and county certified. We as cater were busy people, and cooking was just one part of our work. We prepared food for weddings, and bridal showers, prepared breakfast for the Optimist Club, in some instances for as many as five hundred, barbecue ribs, grilled chicken, and roast inside top round, we were available for all events, at the same time working to promote the company. Caters must prepare food for a specified number of guests, which could range from platters of finger food to a craving station. Sometimes it required a lot of cooking beforehand. We were also a food processing company, barbecue sauces, baked beans, and dry rubs. Delivery of food and set-up stations for service, acquire enough, tableware, and napkins from rental agents.
Chatham Oaks Inc.
4515 Melrose Ave.
Iowa City, Iowa 52246
Dietary Manager
Supervisor: Vivian Davis
(319) 887- 2701
Hours worked 40-50 hours per week.
As Dietary Manager, I was responsible for overseeing the Dietary Department. To include dining room oversight, quality and nutritious food production, purchasing, budget and inventory control, and employee scheduling. Ensure the timely preparation and delivery of nutritious and attractive meals and supplement to all residents according to physician orders and in compliance with Federal, State, and company requirements. Maintain a safe and sanitary working environment. Implement and revised menus to meet residents’ needs. Maintain all records and documentation according to state, Federal, and company requirements. Maintained inventory of foods and supplies to meet residents’ needs and according to planned menus. Operate department according to budget. Monitors staff performance, through coaching, and praise and recognize effective performance or take direct corrective action.
Iowa City Rehab & Health Care Center 06/2003-06/2005
3661 Rochester Ave.
Iowa City, IA.
Dietary Manager
Supervisor: Kym Houser
Hours worked 40-65 hours per week.
Chatham Oaks Inc. and Iowa City Rehab Health Care were both, senior health care centers, and so the job of dietary manager were the same. In some instances, the patient’s diet had to be modified for consumption; course chopped, pureed, or whatever doctors’ orders. Ensure that all consumer residents’ rights are protected. Ensure the exchange of information necessary with all departments as necessary for quality resident care. Interact effectively with other resident services according to the total care plan approach. Maintain safe and sanitary working conditions. Train newly hired employees, as was expected of them. Rotate the stock and make sure that the food sanitation and safety rules were followed by the company and other regulatory bodies.
Education:
Chicago State University, Hospitality Management B
Managers Foodservice certification
Chicago City College, Dietetic Technology certification
Kirkwood Community College Culinary Arts 53 credit hours
You may ask why I want to transition, I don’t need the hours, just something to keep me busy. I retired from the Veterans Administration in September 2019.
I have a level one clearance, covid-19 vaccination, and a food service card.
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