Labor is one of the single largest challenges in the healthcare foodservice industry today, both commercially and non-commercially. Further compounding the struggle, is the difficulty faced in onboarding, and then retaining talent once they have been sourced. Join AHF for a three-part webinar series focused on staffing, retention, and recruitment. We will work to provide you with new tidbits, relevant cross-connections from the foodservice industry as a whole, and a well-rounded look at what you need to know to elevate your day to day efforts. Along the way, we may share some take-home resources to help you put what you learned into action. Be sure to register for all three events!
Miss one part of the series? No problem! Our webinars are archived and free to access by members at any time here.
Series Moderator: Julie Jones, MS, RDN, LD
Our series will be hosted and moderated by Julie Jones, MS, RDN, LD, former President of AHF, and current Director of Performance Learning with Ruck Shockey Associates. Julie spent years developing high performing teams, talent, and strategic vision while delivering outcomes for Nutrition Services at The Ohio State University Wexner Medical Center (WMC), a 7-hospital system located in Columbus, Ohio. She served in progressive leadership roles starting as a staff dietitian in 1988 and serving 14 years as the Director of Nutrition Services before retiring in 2018. Julie’s strengths were translating ideas into practice, directing teams and developing a positive work culture. She and her team won numerous awards for innovative design, service delivery, and technology applications.
Julie has served as President for both the Association for Healthcare Foodservice as well as the Ohio Academy of Nutrition and Dietetics. She has received the highest awards from these Associations for both leadership and the advancement of practice in her field. She was awarded the IFMA Silver Plate for Healthcare Foodservice in 2015.
Part 2: Retention Strategies
January 14, 2020 - 4:00-5:00PM EST
Panelist: David Reeves, MBA
David Reeves is currently the Director of Foodservice at St. Jude Children’s Research Hospital, in Memphis, Tennessee and past president of AHF. Dave oversees all foodservice operations for the St. Jude Campus including patient, retail, and catering. He is leading the design, development, and expansion of operations for the St. Jude campus. His department has manages the St. Jude Garden & Hummingbird Garden. The St. Jude Garden has become one of the first hospital gardens to receive the designation from the USDA for Good Agricultural Practices (GAP) & Good Handling Practices (GHP). Prior to Dave’s tenure at St. Jude Children’s Research Hospital, he was the Director of Hospitality Services at Edward-Elmhurst Health, in Elmhurst Illinois. Dave led the design of foodservice operations and operational planning for the Elmhurst Hospital’s new integrated campus. Dave has held management positions at another Chicago area hospital, major restaurants, and hotels. He has been employed by a local community college as adjunct faculty teaching hospitality management classes. David earned his MBA at Roosevelt University focusing on financial management and his BS from the University of Wisconsin–Stout majoring in Hotel & Restaurant Management.
Panelist: Sara Ashbeck, RDN, CD
Sara Ashbeck is a Program Director and registered dietitian at Gundersen Health System. She leads the Foodservice team and is responsible for over 120 employees. The department provides therapeutic nutrition and education to patients, families, employees and their community. Gundersen’s Foodservice department serves nearly 200,000 patient meals annually. Under Sara’s direction, retail sales have increased by 26% and employee engagement scores have exceeded targets. Sara was a recipient of the 2017 AHF Spotlight Award and her department was the Foodservice Director-Foodservice Operation of the Month in December 2017.#Labor#Resources#HumanResources