Gwendolyn Milligan

advig0@r.postjobfree.com

512-***-****

***** ********** ****

Manor, Texas 78653 United States

Professional Summary

Training Coordinator with extensive leadership experience in staff development, process and productivity improvements, performance management, and curriculum design. Sets standard of excellence and exceeds job requirements. Achieves business objectives by delivering training programs and implementing sound organizational policies and procedures.

Skills

• Staff development plans

• Program management

• New hire on-boarding

• Improve job skills & training

• Prepare materials

• Facilitate group discussions

• Teamwork

• Analytical thinking

• Networking

• Leadership training

• Verbal and written communication

• Training solutions development

• Lead simulations

• Develop training programs

• Multitasking

• Coordination & collaboration

• Food & Nutrition Assessments

• Batch cooking

• Purchasing & Ordering

• Menu Planning

Experience

Food & Nutrition Director, Rosewood Healthcare Community Oct 2021 – Present

• Manages and operate the dietary department of this assisted living and skilled nursing facility

• Train & Supervises Dietary Employees, ensuring recipes are followed, proper cooking techniques are used, and food presentations are correct

• Provide Orientation & In-services

• Order food, chemicals, and supplies

• Monitor tray service for temperature control, and plate appearance

• Resident Charting including care plans & food preference

• Visits each new resident

• Maintain Diet Cards

• Assess kitchen and often to ensure state and federal compliance

• Assist with planning and preparing special functions

• Interact with the public; residents, family members and guests

• Perform work of nutrition aid and cook as needed

• Staffing of Nutrition Services Department (interviewing, reference checking, hiring, evaluations, discipline, and scheduling)

• Participate in department head meetings daily

Hiring and Training Coordinator, Austin State Supported Living Center Jan 2020 – Aug 2021

• Identified internal training programs to address competency gaps and organized source training programs to meet specific training needs

• Developed and delivered updated training information, enhancing front line employee performance

• Hired new staff

• Worked with Job Requisitioner to establish patterns for pre-employment

• Administrative duties which included, but not limited to; planning and organizing interview documents for different positions, conducting phone interview, filing, Creating in-service formats, searched for and provided useful learning tools

• Explained and translated complex concepts into simple content for easy comprehension before on-boarding new staff

• Assisted managers with food planning and preparation when needed Food Service Manager, Austin Independent School District Feb 1998 – April 2008

• Inspected received food items to verify quality, quantity, and freshness of goods received

• Developed food storage and rotation metrics and maintained team member compliance

• Managed food and supply inventories to keep adequate levels for expected demand

• Coordinated work of janitorial staff handling dining and kitchen areas, keeping spaces clean and sanitized according to state and federal guidelines

• Liaised with facility administration and customers, to address requests and resolve problems

• Oversaw food preparation and cooking activities to uphold safe and sanitary practices, check portion control, and assess final presentation

• Coordinated scheduling of deliveries with suppliers and vendors to obtain products on-time and keep stock fresh

• Supervised food service workers to keep kitchen moving and provide every customer with safe hot, and nutritious meals

• Operated and maintained all food preparation machines and equipment.

• Supervised cooking, serving, and packaging deli items, as well as deli counter takeout activities

• Trained and mentored food service workers to achieve maximum team quality and efficiency

• Kept the building clean, neat, and free of pests by monitoring team duties and engaging maintenance specialists

• Managed inventory to keep enough product on-hand and implemented strategies to move nearly expired items all while maintaining budget control

• Modeled excellent customer service to encourage staff to proactively assist customers and meet needs, building customer loyalty and retention

• Enforced quality, safety and sanitation standards to keep the food service operation compliant

• Received goods from suppliers, rotated products, and maintained safe storage practices to avoid spoilage and unsafe products

Certified Dietary Manager, Marbridge Villa November 1995 – February 1998

• Conducted inventory counts, received and stocked all incoming products to keep department running smoothly

• Recruited and hired qualified staff members to deliver adequate, efficient dietary services

• Consulted with physicians and healthcare personnel to determine diet restrictions and patients’ nutritional needs

• Assessed nutritional needs, diet restrictions, and current health plans to implement and develop dietary care plans for 200 residents

• Developed and prepared meals for patients with special dietary needs, including heart healthy, therapeutic, and additive-free meals

• Maintained current written records of department expenditures to provide financial records and cost reports to Administration

• Enforced quality, safety, and sanitation standards to keep the food service operation in compliance

• Interviewed job applicants, processed new hire paperwork, and provided on-the-job training

• Frequently inspected and tested food to verify conformance to taste standards

• Labeled products correctly with prices and use or sell-by dates

• Maintained the appropriate coverage levels for expected customer loads by continuously forecasting needs and adjusting schedules

• Managed food and supply inventories to keep adequate levels for expected demand

• Modeled excellent customer service to encourage staff to proactively assist customers and meet needs, building customer loyalty and retention

• Managed inventory to keep enough product on-hand and implemented strategies to move nearly expired items

• Liaised with facility administration and customers to address requests and resolve problems

• Supervised food service workers to keep kitchen moving and provide every customer with a fresh, hot and safe meal

• Trained and mentored food service workers to achieve maximum team quality and efficiency

• Operated and maintained all food preparation machines and equipment.

• Inspected received food items to verify quality, quantity, and freshness of goods received

• Oversaw food preparation and cooking activities to uphold safe and sanitary practices, also checking portion control, and assessing the final presentation

Certified Dietary Manager, Knights Nursing Home February 1989 – August 1995

• Supervised cooking, serving, and packing deli items, as well as deli counter takeout activities

• Modeled excellent customer service to encourage staff to proactively assist customers and meet needs, building customer loyalty and retention.

• Labeled products correctly with prices and use or sell-by dates

• Maintained the appropriate coverage levels for expected customer loads by continuously forecasting needs and adjusting schedules

• Planned and Tested Standardized Menus

• Received goods from suppliers, rotated products, and maintained safe storage practices to avoid spoilage

• Managed finances for $200K/year operation, including making daily deposits, administering payroll and monitoring trends

• Inspected received food items to verify quality, quantity, and freshness of goods received

• Trained and mentored food service workers to achieve maximum team quality and efficiency

• Coordinated scheduling of deliveries with suppliers and vendors to obtain products on-time and keep stock fresh

• Kept the building clean, neat, and free of pests by monitoring team duties and engaging maintenance specialists

• Many other assignments that come along with operating a food service establishment governed by health and safety standards

Education

Associate of Arts, Dietary Management December 1994 University of North Dakota – Grand Forks, ND

• GPA 3.2

• Abundance of continuing education units

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