Experience

Sholom
• United States
• Hospitals and Health Care
• 100 - 200 Employee
• Registered Dietitian

  • Feb 2021 - Present

Livea Weight Control Centers
• United States
• Wellness and Fitness Services
• 1 - 100 Employee
• Registered Dietitian

  • Oct 2019 - Feb 2021

Medical City Healthcare (Formerly HCA North Texas)
• Clinical Dietitian

  • Sep 2017 - Sep 2019

Pure Plates
• United States
• Food & Beverages
• 1 - 100 Employee
• Wellness Advisor

  • Apr 2017 - Oct 2017


Medical City Dallas Hospital

• United States
• Medical Practices
• 1 - 100 Employee

• Dietetic Intern

  • Aug 2016 - May 2017

  Completed 12 weeks of clinical rotations providing medical nutrition therapy to various patient populations including cardiology, neuro, HIV, renal, oncology, medical surgery, women’s services, bariatrics, orthopedics, rehab, transplant, critical care, pediatrics, and neonatal intensive care. Calculated and recommended parenteral and enteral nutrition when appropriate. Collaborated with other members of the interdisciplinary team to ensure the highest quality of care was given to all patients. Conducted a case study on a patient receiving ECMO and delivered a presentation to fellow dietitians. Developed in-services and delivered them to food and nutrition staff. Completed 15 weeks of food service management rotations. Served as food service manager in production, catering coordination, and staff management. Duties included creating employee schedules, menu development and analysis, inventory and ordering, catering setup, cooking demonstrations, and participating and leading the monthly bariatric support group. Completed 4 weeks of community rotations. Created education documents for children and parents at Head Start. Provided medical nutrition therapy in a long-term care facility. Show less



School Sisters of Notre Dame

• United States
• Religious Institutions
• 100 - 200 Employee

• Dietary Aide / Cook

  • Aug 2012 - Jul 2016

  Worked as a cook and baker preparing 3 meals for 140 residents daily in the nursing home and independent living residence. Followed certain dietary guidelines and made special meals for residents who could not follow a normal diet (pureed, chopped, renal, diabetic). Followed safety and sanitation guidelines to ensure food safety. Assisted with menu development and with catering functions. Served as supervisor in the kitchen, overseeing a staff of 5-8 to ensure that duties were completed. As a dietary aide, served meals to residents following their specific diet guidelines. If residents had questions or concerns regarding their meals, educated them on the importance of following diet regarding their specific condition. Served as Interim Food Service Assistant Manager while full-time position was being filled. Oversaw inventory and biweekly ordering from Martin Brothers and Sysco. Developed 5-week menu rotation including breakfast, lunch and dinner. Created standardized recipes for new meals for the staff to follow. Responsible for making menu selections for the nursing home residents following dietary guidelines and adjusted menus for those in the assisted living home. Created a 4-week work schedule including 24 employees, meeting their hourly requirements. Trained new employees in various positions to ensure they were familiar with all policies and procedures of the department. Show less