Nutrition Assistant Services Specialist
Resume:
*** ****** ******, *** *********, CA *****
********@*****.***
QUALIFICATIONS
Eight years of nutrition service experience in healthcare, including clinics and hospitals.
ServSafe® Certification: National Restaurant Association Educational Foundation.
Proficient in Microsoft office, CBORD Management, My Dining, EPIC, and electronic medical record, point click care software, ala cart menu system
Fluent in Cantonese.
EXPERIENCES
Food Service Supervisor, Laguna Honda Hospital, San Francisco, Ca (January 2021-Present)
Supervises the serving of meals, storage of food, and collection and washing of dishes, silverware and trays
Checks dishwashing machine for proper operation, checks food refrigeration and warming equipment for proper temperatures.
Inspects equipment for cleanliness and proper repair
Draw foodstuffs and supplies from central storeroom, is responsible for issue and custody of same
Recommends procedures for economical use and improvements of foodstuffs and supplies.
Dietary Manager, SF Healthcare; San Francisco, Ca (August 2019 – August 2022)
Organization and supervision of dietary services.
Maintain quality dietary services within the prescribed budget.
Works closely with closely dietary services specialist and consults with dietitian when necessary to ensure meals meet the nutritional requirements of the resident.
Prepare cleaning schedule, production worksheet and staff schedule.
Attend IDT meeting, care conferences with clinical teams
Make frequent inspections of all work, storage, serving areas to determine that regulations and sanitations are followed.
Oversees food preparation and cooking to ensure meals are prepared per California food code.
Seeing new residents for preferences / food allergies.
Dietary Manager / Interim Director, Atherton Regency, Menlo, Ca. (July 2019 – January 2022)
Organization and supervision of dietary services.
Maintains quality dietary services within the prescribed budget.
Works closely with divisional dietary services specialist and consults with dietitian when necessary to ensure meals meet the nutritional requirements of the residents.
Oversees the food preparation and cooking, to ensure meals are prepared per California Food Code.
Makes frequent inspections of all work, storage, and serving areas to determine that regulations governing food safety and sanitation are followed.
Prepare cleaning schedule, production worksheet and staff schedules.
Ensure safe work procedure are developed and followed, to include those relating to employee injuries, prevention, and infection control.
Ensures a continuous quality improvement program is in place and appropriate follow up occurs.
Food Service Supervisor, Burlingame Long Term Care, Burlingame, CA. (January 2016 – December 2016)
Supervised daily operation for dietary dept, assuring quality meal preparation and menu compliance.
Interviewed resident and family members to obtain diet history, with initial screening of all new admissions.
Completed initial assessment of all new residents in cooperation with Registered Dietitian.
Completed quarterly evaluations, including MDS.
Collaborated with interdisciplinary team to develop care plan to meet each resident’s needs.
Assured proper storage of all food and supplies.
Conducted periodic resident evaluation to ensure of meals served, review likes and dislikes, and allergies.
Participated in various meetings that are resident focused, weight variance, RNA meals, etc. as directed by administration.
Dietetic Technician, Alta Bates Summit Medical Center, Oakland, CA. (September 2014 – April 2019)
Assisted patients with selecting their meals.
Intake preferences and allergies from patients.
Completed routine screenings and chart all information into Epic.
Ensured patients received appropriate meals for their diet orders.
Placed orders for snacks and nutrition supplements.
Senior Food Service Worker, San Francisco General Hospital, San Francisco, CA. (February 2011 – February 2016)
Assessed patient food requests with respect to diet orders, communicating needs to dietitians.
Patients rounding to obtain feedback about hospital food and patient satisfaction.
Updated notes on patient information and food preferences in CBORD Foodservice Suite.
Tabulated data in spreadsheets and documents related to patient satisfaction, tray delivery logs, late tray, RD productivity, pantry audits, par levels, supplemental nourishments, checking the tray line for accuracy and hospital menus.
Evaluated host delivery of patient meal trays in adherence to hospital guidelines.
Dietary Clerk, Mills Peninsula Hospital, Burlingame, CA. (Aug 2009 – Aug 2010)
Responsible for patient contact, menu management, and data collection.
Assisted with the departmental performance improvement program.
Performed support functions for diet office, patient food service area & patient menu area.
Assisted with implementing nutritional plans to patients.
Informed special classes to patients, such as diabetes, hypertension, and special diet regiments.
Nutrition Assistant, Oakland Children Hospital, Oakland, CA. (Apr 2004 – Mar 2010)
Communicated and addressed patient food concerns and needs to Food & Service Nutrition Services.
Interact with nurses on patient nutrition needs as well as unit food service requirements.
Verified patient food preferences and allergies in the diet order.
Acknowledged HACCP, food handling and sanitation.
EDUCATION
Bachelor of Science in Dietetics, San Francisco State University, 2007.
Associate Degree in Pharmacy Technician, Silicon Valley College, 1999.
REFERENCE
Upon Request.
Helen Choy
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