Jodi Hollingsworth

• Directed food service operations in skilled nursing and rehabilitation centers.
• Developed and implemented nutrition programs for diverse resident populations.
• Managed dietary staff, ensuring compliance with health regulations and standards.
• Collaborated with healthcare teams to create individualized meal plans.
• Oversaw procurement of food supplies, maintaining quality and cost-effectiveness.
• Conducted training sessions for staff on food safety and nutrition practices.
• Evaluated menu options based on resident preferences and nutritional needs.
• Ensured effective communication between kitchen staff and healthcare providers.
• Analyzed customer feedback surveys to identify areas of improvement within the department.
• Created policies, procedures, and standards to ensure quality service delivery.
• Recruited, trained, supervised, evaluated, and scheduled team members in the Food and Nutrition Services department.
• Managed the budget and financial operations of Food and Nutrition Services department.
• Conducted monthly inspections to ensure compliance with local health regulations regarding food handling safety and cleanliness standards.
• Evaluated staff performance, provided feedback, and administered disciplinary action when needed.
• Oversaw daily meal planning activities and menu development for special events.
• Trained new employees on food service protocols and safety standards.
• Oversaw food preparation, production and presentation according to quality standards.
• Delegated work to staff, setting priorities and goals.
• Resolved problems or concerns to satisfaction of involved parties.
• Promoted safe working conditions by monitoring safety procedures and equipment.

Prepared food and served for off site catering events

Assisted in preparing and presenting food for catering events.

• Assisted in setting up and breaking down catering events.
• Set up and dismantled catering equipment and dining areas.
• Supported event planners in executing client specifications for layouts.
• Provided excellent customer service by interacting with guests during events.
• Maintained cleanliness and organization in the kitchen and event areas during and after events.
• Maintained cleanliness and organization of workstations and dining areas.
• Adhered to all health department regulations regarding food handling and sanitation practices.
• Supported chefs in managing food preparation to achieve precise plating and presentation.
• Handled inventory management of supplies and equipment efficiently.
• Kept track of inventory levels for all necessary items such as chafing dishes, plates, utensils.
• Communicated effectively with team members to ensure smooth operations during events.
• Prepared breakfast, lunch and dinner daily for a fraternity house of 45 occupants.