Jared Green-Colon

About Jared Green-Colon

I enter foodservice operations where the systems are not holding and build frameworks that outlast my presence. My core philosophy is Systems Over Sourcing: chaos is usually not a talent problem. It is a systems problem. Strong operations are not built on heroics, memory, or one high-performer carrying invisible weight. They are built on repeatable workflows, clear accountability, disciplined standards, and teams that can execute without constant rescue.I specialize in diagnosing both the operational architecture and the human architecture behind disorder, then governing both at the same time. Most people address one or the other. I build systems that make performance more stable, more transferable, and less dependent on individual variability. 🧠I currently lead dining services in a skilled nursing environment, with a focus on therapeutic diet accuracy, staffing stability, production systems, and continuous survey readiness. My work centers on strengthening frontline execution, improving consistency, and aligning foodservice performance with both clinical and financial expectations. With 10+ years of experience across healthcare, university dining, and high-volume catering, I bring an operator’s mindset to environments where execution matters every day. I do my best work in operations that need stabilization, structure, and a clearer path from expectation to reality. Current operational scope: 120-bed skilled nursing environment 320+ meals served daily 29 FTE dietary team leadership Zero critical sanitation citations Food cost performance within ±2% of budgetAt HCSG, I partner closely with nursing, infection prevention, and administration to support regulatory readiness, therapeutic diet accuracy, and a consistent resident dining experience. 🤝I build systems that hold under pressure. I strengthen teams so standards survive turnover. And I design operations to run with less dependence on any one person — including me.If a consultant leaves and the operation returns to its old state within six months, the problem was never fully solved. That pattern says something important. I focus on what comes next. 🪞

Experience

1. Director of Dining Services (Healthcare Food Service Operations)

   Hcsg

   Oct 2025 — Present · Carbondale, PA, US

   Directs full dining operations for a 120-bed skilled nursing facility, overseeing production, therapeutic diets, staffing performance, regulatory compliance, and resident dining experience• Stabilized dining operations by implementing structured production and accountability systems sustaining continuous survey readiness; improved tray accuracy to 98% compliance• Maintained zero critical sanitation citations across internal and state reviews through rigorous HACCP and regulatory compliance• Directed meal service supporting approximately 320+ meals daily across regular and therapeutic diets• Supervise and develop 29 FTE dietary staff, strengthening role clarity, cross-training coverage, and schedule stability (>95% fill rate)• Partnered with clinical leadership to ensure 100% therapeutic diet accuracy and infection-control alignment• Strengthened ordering discipline maintaining food cost performance within ±2% of budget targets• Transitioned kitchen from ‘reactive issue’ management to structured, repeatable operational workflows improving shift-to-shift consistency• Supported district initiatives focused on standardization and cost control across multiple sites

Education

• Central Dauphin East Senior High School

  High School Diploma, General Studies