* Prepared schedules, managed departmental budgets, and created menus to ensure compliance to all company policies. * Oversaw and ensured appropriate nutritional care for all residents according to physician orders, state/federal regulations, resident care plans, center policies and procedures, and scope of practice for dietitians. * Supervised staff of 15 food production personnel. * Developed menus and implemented changes to reduce costs by $3,000 to $5,000 per month. * Collaborated in weekly interdisciplinary meetings with healthcare staff to formulate strategic and individual care plans for all patients.

* Maintained accurate documentation of order processing and patient billing while working closely with staff dietitians to preserve high standard of care for patients. * Provided medical nutrition therapy services through calorie count documentation, gathering and analyzing patient data and on-going screening of patients for possible nutritional risk. * Created and executed disease prevention plans for select patient populations, such as diabetic and cardiac patients.

* Test Kitchen Chef RD for the Better Homes and Gardens Test Kitchen. * Develop recipes as well as food and nutrition content that adhere to project guidelines while utilizing current culinary trends and hands on culinary expertise. * Test and evaluate recipes for accuracy, ease of use, and consumer acceptance by using sensory assessment of palatability and visual appeal. * In-depth assessment of recipe nutritional content to ensure compliance with nutritional guidelines and verify accuracy for final print publication, photography, and website content. * Act as liaison for all editorial departments by maintaining corporate nutrition database used for nutritional analysis and diabetic exchanges.