Madison Holm
Shoreview,MN
Overview
7
7
years of professional experience
1
1
Certification
Work History
Director of Menu Development and Quality Assurance
Open Arms Of Minnesota
07.2023 - Current
- Developed and oversee Culturally Specific Meal Program.
- Successfully developed and implemented medically tailored, culturally integral Hmong Menu with 45 unique recipes within 8 months.
- Oversee ingredient budget of more than 2 million dollars per year.
- Developed new menu and recipe research and development department. Trained two new research and development chefs.
- Oversaw development of 27 new recipes and 24 new meals that met nutrition, cost, and production standards within 6 weeks of department creation.
- Decreased ingredient costs of lunch menu by 4% and dinner menu by 6% within 6 weeks of new department creation.
- Decreased number of meals not meeting nutrition standards by 30% within 6 weeks of new department creation.
- Lead implementation and continuous monitoring of new menu and nutrition software system, Galley. Entered in over 800 individual recipes and meal recipes, 450 ingredients, and 39 menus. Developed systems and training guides for usage of Galley between numerous departments and personally trained employees.
- Developed new quality assurance department starting with daily randomized kitchen and logistic audits.
- Developed, implemented, and continuously monitor SOPs for menu and recipe research and development, kitchen and logistic audits, ingredient purchasing, ingredient and menu substitutions, internal taste testing, menu rotations, and food feedback. - Developed and implemented new systems of receiving, analyzing and using food feedback.
Quality Assurance Manager
Open Arms Of Minnesota
05.2023 - 07.2023
Menu Specialist
Open Arms Of Minnesota
03.2022 - 05.2023
- Lead continuous development and nutrition analysis of six distinct medically tailored menus integrating tailor-made recipes and specific nutrition guidelines.
- Update and monitor proper documentation, implementation, and nutrition standards of over 100 active individual recipes.
- Update and monitor specific nutrition standards of menus (sodium, calories, potassium, phosphorus, saturated fat, added sugar, fat, protein, carbohydrates, fiber).
- Create, implement, and monitor purchasing of proper ingredients from USF, PFG, and BIX.
- Collaborate with food service director and chefs to create nutritionally balanced and accurate recipes.
- Analyze and edit menus and recipes for nutritional adequacy using Food Processor.
- Develop quarterly menus and nutrition analysis for Metro Meals-On-Wheels using Title III nutrition guidelines.
- Identify, assess, maintain, and monitor needs of clients with cancer, HIV/AIDs, MS, ALS, and other chronic conditions.
Food Services Facilitator
Columbia Heights Public Schools
02.2021 - 03.2022
- Manage food production, meal accountability and inventory control for all child nutrition programs to ensure compliance with state and federal regulations.
- Create 15+ menus and participate in continuous menu planning. Develop recipes and/or find new products that meet state and federal regulations and that will increase meal participation.
- Create and manage various special diet menus.
- Help manage food production costs by monitoring and adjusting recipes and assessing productivity and efficiency.
- Manage procurement of products from vendors.
- Provide high level of customer service by marketing nutrition programs and menus.
- Help in all other areas as needed.
Director of Dietary
Volunteers Of America
11.2020 - 02.2021
- Oversees food preparation and monitored safety protocols.
- Reviews pricing and ordered food ingredients, kitchen appliances and supplies.
- Maintains kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Manages employees throughout preparation and service of 50+ meals per day.
- Purchases food and cultivated strong vendor relationships.
- Motivates staff to perform at peak efficiency and quality.
- Hires and manages all kitchen and dietary staff.
- Maintains high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety.
Food Service Manager
Wayzata Country Club
05.2017 - 07.2020
- Manage 40+ employees.
- Collaborate with managers to create schedules, hire employees, and train employees.
- Collaborate with menu planning and food and beverage ordering and inventory.
- Ensure restaurant and bar areas comply with local health, food, and safety codes.
- Facilitate clarity of communication between kitchen and service staff.
Store Manager
Dunn Brothers
08.2019 - 02.2020
- Oversaw, trained and encouraged 10 baristas, promoting culture of efficiency and performance.
- Completed food and beverage inventory and ordering though US Foods.
- Created work schedules according to sales volume and number of employees.
- Engaged and interacted with customers to create positive shopping experiences.
- Implemented new checklists and identified poor work habits to improve effectiveness.
Program Coordinator
Move N’ Eat, Phillips Neighborhood Clinic
05.2019 - 05.2020
- Created and directed exercise and nutritious meals for 10-15 attendees.
- Implemented new excel tracking system to monitor expenses and attendance.
- Successfully stayed within budget while providing excellent services.
Nutrition Clinician
Phillips Neighborhood Clinic
09.2018 - 05.2020
- Provide nutritional care to patients using motivational interviewing techniques.
- Execute concise notes on EPIC.
- Advocate for patient health and wellness.
- Correspond with other student volunteers from various health disciplines.
Long Term Care Dietetic Intern
Augustana Health Care
09.2019 - 12.2019
- Worked with medical teams, patients and families to implement effective treatment plans to improve the residents nutritional status.
- Evaluated the Medical Nutrition Therapy needs of the residents on TCU and LTC units.
- Completed detailed MDS and Nutrition Care Process medical notes.
Clinical Dietitian Intern
Gundersen Health System
06.2019 - 08.2019
- Completed detailed nutritional assessments of each patient based on health history, medical conditions and energy requirements.
- Developed nutrition plans addressing individual patient conditions.
- Completed detailed nutrition medical notes.
- Developed Enteral and Parenteral nutrition plans for patients.
- Completed detailed rotations with outpatient Pediatrics Dietitian, outpatient Oncology Dietitians, and inpatient General, Oncology, ICU, Pediatrics, NICU/PICU, and Surgery.
Community Nutrition Dietetic Intern
The Aliveness Project
08.2018 - 12.2019
- Create member survey and member focus group regarding program services.
- Successfully created nutrition educational hand-out about nutrients and HIV/AIDS.
- Participated in meal preparation and organizing food shelf items.
Education
Master of Public Health - Public Health Nutrition and Dietetics
University of Minnesota
Minneapolis, MN08.2020
Bachelor of Arts - Nutrition Dietetics
College of Saint Benedict
St. Joseph, MN05.2018
Professional Summary
Experienced manager and leader with a demonstrated history of working in community programs, food service industry, and school nutrition. Skilled in communication, program management, process and procedure development, food and beverage ordering, employee training, and food Safety with servsavfe and HACCP certifications. Strong operations professional with a Master of Public Health - MPH focused in Nutrition with Dietetic Internship from University of Minnesota.
Certification
HACCP Certified, ServSafe Certified, Registered Dietitian, Minnesota Licensed Dietitian
Timeline
Director of Menu Development and Quality Assurance
Open Arms Of Minnesota
07.2023 - Current
Quality Assurance Manager
Open Arms Of Minnesota
05.2023 - 07.2023
Menu Specialist
Open Arms Of Minnesota
03.2022 - 05.2023
Food Services Facilitator
Columbia Heights Public Schools
02.2021 - 03.2022
Director of Dietary
Volunteers Of America
11.2020 - 02.2021
Long Term Care Dietetic Intern
Augustana Health Care
09.2019 - 12.2019
Store Manager
Dunn Brothers
08.2019 - 02.2020
Clinical Dietitian Intern
Gundersen Health System
06.2019 - 08.2019
Program Coordinator
Move N’ Eat, Phillips Neighborhood Clinic
05.2019 - 05.2020
Nutrition Clinician
Phillips Neighborhood Clinic
09.2018 - 05.2020
Community Nutrition Dietetic Intern
The Aliveness Project
08.2018 - 12.2019
Food Service Manager
Wayzata Country Club
05.2017 - 07.2020
Master of Public Health - Public Health Nutrition and Dietetics
University of Minnesota
Bachelor of Arts - Nutrition Dietetics
College of Saint Benedict
HACCP Certified, ServSafe Certified, Registered Dietitian, Minnesota Licensed Dietitian
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