Michigan CCRC hires new foodservice director

Kimberlee Milton-Parlett will oversee Sodexo’s operations at Covenant Village of the Great Lakes.

Kimberlee Milton-Parlett has been named the director of dining services at Covenant Village of the Great Lakes, a faith-based, not-for-profit continuing care retirement community, in Grand Rapids, Mich., which is operated by Covenant Retirement Communities. Milton-Parlett is employed by Sodexo, the community’s dining services provider, and will report to Covenant Village Executive Director Richard Kline.

Milton-Parlett will oversee all food and beverage operations at the senior living community, including casual and formal dining settings in the residential community and dining operations in assisted living, memory support and healthcare. She also will manage the community’s catering.

With more than 20 years of foodservice management experience, Milton-Parlett has been managing dining services for Sodexo since 2009. She previously worked at Jewish Senior Life of Metropolitan Detroit, where she managed kosher residential dining and catering for multiple locations.

Milton-Parlett has a master’s degree in corporate training and knowledge management from Jones International University, a B.S. in business management from the University of Phoenix’s, Tampa, Fla. campus and an associate degree in culinary arts and sciences and restaurant management from Scottsdale Culinary Institute, in Arizona.

More From FoodService Director

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources