Metz names director of clinical nutrition services

Paula Schott to build upon foodservice provider’s capabilities.

Paula Schott, MBA, RD, LDN, has been named director of clinical nutrition services for foodservice management company Metz Culinary Management. In her new role, Schott will plan, direct and coordinate the administrative and clinical operations of the nutrition services department and registered dieticians, including development of performance criteria and improvement programs, determining resource needs and overseeing departmental cost control processes.

“Paula brings a wealth of experience and proven success in clinical dietetics, quality assurance programs and patient service delivery,” said Jeff Metz, president and CEO of Metz Culinary Management. “She also exhibits outstanding talents in personnel training, supervision, team building and communication that will surely help us build and improve upon our nutritional services capabilities.” 

A member of the Academy of Nutrition and Dietetics, Schott previously worked at Pocono Medical Center as Clinical Nutrition Manager where she gained expertise in clinical dietetics, quality assurance programs, patient service delivery, procedure and program development and administration.

Schott holds a M.B.A. from DeSales University and a Bachelor’s of Science in Nutrition from Marywood University.

More From FoodService Director

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

Ideas and Innovation
hybrid worker

Some of our employees can work four 10-hour days. It’s really helped with balance. We’ve also created a lot of hybrid positions, such as a personal services assistant and foodservice worker role. It allows workers to pick up more shifts and cover both positions.

Ideas and Innovation
cheeseburger

We set up an interactive collaboration with our dietetics department where students worked with our culinary team to test how recipes are imagined and produced. One of the recipes they came up with was a barbecue tempeh sandwich, which they believed was a great option for vegan students across campus. We added the sandwich to our On the Go program and then expanded it to our vegan station on campus due to its success.

Ideas and Innovation
salad bowl

We have reorganized our salad bars to not only include the traditional DIY salad ingredients, but also several daily entree salads. Our students requested 32-ounce heavy glass salad bowls that have been wildly popular. The big bowls allow students to load up on their favorite salads and customize with additional ingredients from around the servery. We have seen a significant surge in usage that cuts across all groups, including athletes.

FSD Resources