Sheila LeJeune: The Transformer

Grabbing the opportunity: As the weeks became months, the results of the standards and protocols LeJeune was putting into place and the systems she was implementing became evident to all involved. She initiated a bidding system, quarterly for bread, weekly for the more volatile prices of meat and produce, and monthly for staples. For milk and chemical purchases, the facility tags along with the school state bids, "since I'm an equal opportunity user," LeJeune proudly admits.

"I also do 'opportunity buys', overruns or excess items manufactured for large groups like the military or chain restaurants that need to be sold. My vendors are very good and will refund my money if product is not satisfactory."

LeJeune recalls that, early on, one opportunity-buy vendor pursued her business for five years but she didn't have enough freezer space at the time to accommodate his product. Now, she'll get 5,000 to 6,000 pounds of product, usually meat, but sometimes prepared cookies or cookie dough, the kinds of product she could not afford to buy otherwise.

Last month, she spent $1.90 to $2.04 per inmate per day for three meals by taking advantage of the lowest bids within the bidding system as well as opportunity buys that often trump the low bid. For example, a recent low bid for steak fingers was $1.46 per pound, but LeJeune paid $1.16 with her prime opportunity-buy vendor. "That's a big difference when you're buying 300 pounds for one meal," she asserts.

Seasonal produce from the nearby prison farm is also menued. Deputies and inmates handle the processing, freezing and storage processes in the kitchen of a nearby abandoned school that LeJeune has refurbished with used equipment.

Along the way, LeJeune created the position of inventory control officer; working closely with him, she now buys all spices in bulk. Purchasing 155 pounds of garlic or 50 to 100 pounds of paprika for the facility is not unusual. "We make our own seasoning concoction and I'm paying $1.50 a pound for red pepper," she explains. "I say, 'Just send me the sacks, I have my own containers.'"

Choreographing the steps: Over and above all the systems she's implemented and the results she's effected, LeJeune believes the most important aspect of her operation is the menu, which she writes. But of almost equal importance is the tight choreography executed in getting that meal out to the inmates.

Product must be ordered and, in house, the items pulled out and defrosted to serve on time, she points out. "I'm directing traffic, the sergeant on the floor directs production and the inventory officer has to make it all happen, he's computer-trained and does all the ordering on-line," she says. "He and I modify the menu. I believe menu variety is the spice of life; mine is for a whole two months, versus one day at a time when I arrived here. You have different things to add in as they come along with opportunity buys. If you send out a tray that looks good, it says, 'We care about you.' It also keeps the officers safe without riots over food."

Three times each day, meals are loaded on 12 carts (heated in most cases, except for some cold breakfasts), each holding 94 trays, and delivered to pods on five floors. Overall, about 1,000 inmates are served, as well as deputies and staff in a small cafeteria, plus 26 people in a drug rehab program who purchase meals priced at $2. About 145 work-release residents are served hot meals for breakfast and supper and are provided with a bag lunch to take out on the job.

LeJeune quickly learned and applied efficient ways of maintaining order, cutting down on waste and setting out responsibilities, all with a loving touch. "Here, they call me 'The Lady in the Gun Tower' since I have an elevated office and they know that I know what I'm doing," she asserts. "My expectations are high because if you don't expect a lot you won't get a lot. That's why a lot of inmates are here, their boundaries weren't drawn clearly.

"But I also know, in any area of foodservice, not only in corrections, a foodservice director is nothing without the loyalty of their staff."

More From FoodService Director

Industry News & Opinion

Billerica Memorial High School in Billerica, Mass., is turning to a little friendly competition to get students excited for lunch, Wicked Local Billerica reports.

Throughout the month, the school is hosting a sandwich competiton between its principal and vice principals. Each contestant created a sandwich to be added to the lunch menu for one week, from which a winner will be chosen.

The competition was proposed by Director of School Nutrition April Laskey, who said she was surprised by how responsive people were to the idea.

Read the full story via billerica....

Industry News & Opinion

Just over 100 foodservice workers at Mayo Clinic in Rochester, Minn., have voted to join a branch of the Service Employees International Union, KIMT reports.

SEIU Healthcare Minnesota said that 89% of the ballots cast during last week’s election were in favor of unionizing.

The workers are employed by Sodexo, Mayo Clinic’s current foodservice vendor. The clinic recently announced plans to switch vendors to Morrison Healthcare Food Services, a move that has sparked backlash from workers and led to a lawsuit from the SEIU .

Read the full story via .

Sponsored Content
pasta dish from NC State

From Barilla.

Good-for-you food doesn’t do much good if it’s a hard sell to get diners to eat it. Luckily, pasta is nearly always a crowd-pleaser, especially with student athletes who benefit from its nutritional boost.

“One thing about pasta is that students like it,” says Lisa Eberhart, a registered dietician and director of nutrition and wellness for North Carolina State University, where they serve Barilla pasta. “It’s also a great source of slow-burning carbohydrates.”

In fact, 57% of Gen Z consumers and 58% of millennials call pasta a “preferred food,”...

Industry News & Opinion

The Los Angeles Unified School District has lifted its ban on flavored milk in an effort to reduce food waste, the Los Angeles Times reports.

After implementing the ban in 2011, the district noticed that many students would simply throw away their unused milk containers, causing them to end up in landfills. In order to combat the problem, the district’s board is launching a four-part study in 21 schools that will examine different ways to encourage kids to drink more plain milk.

One of the theories proposed is that students will be more likely to drink plain milk if they...

FSD Resources