•Provided personal care and professional excellence by planning, organizing, leading, controlling and the budgeting of a two plus million dollar budget operation. A breakdown of the areas included: the Kitchen, Catering, Retail, Clinical Dietetics, Outpatient Dietetics, the Diabetes Education Program and Meals on Wheels.
•Established and implemented departmental policies and procedures in conformity with those of administration and the requirements of third party regulators.
•Managed and supervised a staff of 50 paid employees including registered dietitians, registered nurses, chefs, production managers, administrative staff, diet office and a full contingent of kitchen workers.
•Lead a local operation of the Meals on Wheels organization including a board and over 100 volunteers.
A large unit to oversee
The institution is losing money.