Heather Kirby, R.D.

Heather Kirby's redesign of office flow has made her a success at the Medical Center of the Rockies.

Why Selected?

According to Liz Hollowell, CDM, regional director for food, nutrition and environmental services, Heather has made an impact on foodservices by:

  • Redesigning the flow of the office while working with her team to identify the areas needing improvement
  • Working, alongside a co-leader, with chefs to develop a new menu that encompasses all therapeutic diets
  • Taking the lead in our relationship with Partnerships for a Healthier America as we move forward to provide healthier food in hospitals 

Details

Dietary Manager, Medical Center of the Rockies, Loveland, CO
Age: 28
Education: B.S. in food science and human nutrition from Colorado State University
Years at organization: 2

Get to know

Q. What has been your proudest accomplishment?

Completing my undergraduate degree and becoming a registered dietitian. 

Q. What would you say you excel at over more seasoned colleagues?

I believe that I excel at holding true to my commitments toward my employees. If I say I am going to take care of something, I always follow through. Being committed to the employees I supervise and supporting them is an achievement that I challenge myself to accomplish every day.

Q. What's the best career advice you've been given?

Always go for the unimaginable; you will never know until you try.

Q. What's been the biggest challenge you've had to overcome?

Being able to supervise different personalities and being able to lead each employee with different management styles to fit their needs.

Q. What's been your most rewarding moment?

When patients let me know that I have made a difference in their day or in their lives.

Q. What would you like to accomplish in your career in the next two years?

To continue to pursue my master’s degree in healthcare administration and management, which will enable me to be promoted.  

Q. What's been your funniest on-the-job disaster?

Rearrangement of task lists. We had people all over the place doing multiple things at once. It was a complete zoo. 

Q. What can you look back at now and laugh at?

At my first job during my first week as a dietary manager, all the cooks called in [sick], leaving me to cook for more than 200 people. This was my first encounter of cooking for so many people. At the time I was completely panicked, but it was a great learning experience.

Under 30

More From FoodService Director

Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

Sponsored Content
Pierce boneless wings

From Pierce Chicken.

Spicy chicken wings have taken off as an iconic American food since their debut at the Anchor Bar Restaurant in Buffalo, N.Y., in 1964. They reached a new milestone during Super Bowl 50 weekend in February, when more than 1.3 billion wings were consumed, according to the National Chicken Council.

The emergence of boneless wings—breaded, boneless chunks of chicken breast with zesty flavors—has made a good thing even better. In fact, research shows that boneless wings complement traditional bone-in wings on restaurant menus, boosting the entire wing...

FSD Resources