Resume Cover Letter

Assistant Director Hospital Food Services Resume

Distinctive page borders make this resume unique at first glance. In the Professional Experience section, bulleted items tell of more duties beyond those indicated in the paragraphs after the job positions. Tilde (o) bullets point to achievements in italic. Boldfacing makes the individual's name, centered headings, job positions, dates, and degrees stand out. The headings and some center-aligned text pull the reader's eyes down the pages.

Sample Assistant Director Hospital Food Services Resume

Arnold Den
64, East 6 Street, • Lewistown, Montana, 03278, • (194)-465 0217


Proactive MBA Management professional with expertise in process and performance improvement, administration, human resources, training and development, and creative business channeling. Excellent team building and interpersonal relations skills. Ability to provide a team-oriented management style focused on motivation and success. Precise, resourceful problem-solver. Effective leader and mentor.


SLOAN KETTERING HOSPITAL • New York, NY 11/68 to Present
Assistant Director / Food Nutritional Services • 2000 to Present
Production Manager • 1984 to 2000

    Co-direct, coordinate, and supervise the general production of the Food & Nutritional Services Department. Service approximately 1,200 to 1,600 meals per day for patients, staff, employees, and off-site meal-service hospitalization program. Provide sit-down service for up to 100 people daily. Train, schedule, mentor, and supervise staff of 30-32 per shift, including cooks, cooks' helpers, nutritional service aides, and cafeteria staff. Recruit, train, and schedule new employees.

  • Provide catering for in-service medical programs, partial-hospitalization meal programs, snack programs, fund-raising events, and community affairs.
  • Organize projects and service with all departments.
  • Participate in $3,000,000 capital budget and special functions planning.
  • Purchase food/supplies/equipment and maintain inventory control; review cost-control records.
  • Oversee safety and sanitation procedures; enforce New York State Department of Health and Joint Commission Association (JCAHO) mandates, and interpret guidelines for staff.
  • Facilitate "Meals-On-Wheels" service as part of community outreach, continuum-of-care program sponsored by hospital. Plan menus; supervise staff production and related areas of communication.
  • Conduct weekly patient rounds.
  • Confer with Infection Control Director for patient-related safe food-handling protocol.
  • Serve on Environment of Care Committee, Wellness Committee, and Performance Improvement Committee.

    • Play key role in Performance Improvement Program for Food & Nutritional Services Department.
    • Pioneered and streamlined Dysphasia Food Program with Clinical Nutrition Manager and Speech Pathologist.
    • Spearheaded Mentor Program for administrative rotation of Suffolk County Community College Diet Technician Program, and the New York Tech's Dietetic Masters Program.
    • Developed Emergency Preparation Plan for Food & Nutritional Services Department.
    • Create and implement departmental job descriptions, evaluation forms, and competency testing. Formulate safety program and departmental recording procedures.
    • Continually develop new menu selections; research recipes, survey patients for input, and coordinate menu planning. Developed Heart Healthy Menu Program for employee dining.
    • Developed and executed 15 standardized forms to maintain HACCP compliance.
    • Participated in capital campaign for the ambulatory surgical pavilion as team captain, committee member for hospital fund-raising event, and family walk committee team captain.

Diet Technician • 1980 to 1984
Supervisor • 1971 to 1980
Nutrition Service Aide • 1968 to 1971

RESIDENTIAL CARE FACILITY • Bay Shore, NY 11/97 to 1/02
Consultant Nutritionis

    Consulted in preparation of meal service to clients in residential treatment center. Coordinated nutritional care of residents.
  • Formulated menu and production sheets for School Lunch Program and residential living for residents; mindful of cultural diversity and age-specific needs of population.
  • Performed nutritional screening and recorded nutritional care intervention in medical records.
  • Maintained list of residents with special nutritional needs.
  • Visited with clients to obtain food preferences and tolerances, and provided nutritional counseling for staff, clients, and family.
  • Planned in advance for both general and therapeutic diets.
  • Coordinated the nutritional care and recording of information related to nutritional needs with nursing staff.
  • Posted current menus in food-preparation area for staff review and information.


Dowling College, Oakdale, NY
Master of Business Administration, 1999
Bachelor of Business Administration, 1996

Suffolk County Community College, Riverhead, NY
Associate of Applied Science, 1980


New York State Certified Dietitian Nutritionist, 1996


American Dietetic Association
Long Island Dietetic Association, Registered Dietetic Technician
Hospital Federal Credit Union, Board Member


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