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

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources