As the director of Culinary and Nutrition Services at UNC REX Healthcare in Raleigh, N.C., James (Jim) McGrody oversees a $14 million budget.
The private, not-for-profit healthcare system includes 460 acute care beds and 227 skilled nursing beds and treats nearly 34,000 inpatients yearly. The foodservice operation provides more than 1,200 patient meals per day through a 12-hour patient room service operation and an after-hours menu until 1 a.m. with limited offerings.
Retail operations include a fresh salad and produce bar, Cib/o-grille and the Showtime Chefs in Motion station; Korner Café featuring Mezza Luna salads and Caprese’s Deli stations; and Kardia Café, a restaurant in the Heart and Vascular Hospital adjoined to the main hospital. These operations serve 4,000 customers daily. Other meal operations include catering services, doctors’ lounges, adult day care and an onsite childcare facility. Foodservice staff include 145 full-time equivalents, including 6 clinical dietitians and a team of 7 managers. The operation is also responsible for two 120-bed long-term care facilities providing 675 meals a day.
A 2018 IFMA Silver Plate Award winner, McGrody’s foodservice career spans 32 years in hotels, restaurants, universities with 15 of them in healthcare foodservice, including 9 at UNC REX Healthcare.
Read more HERE.