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
vegetables with dip foodservice healthy menu

From Mrs. Dash Foodservice.

There was a time when healthy food meant counting calories, omitting carbs, giving up sugar and going fat-free—in other words, it was all about deprivation.

But not anymore. Today’s definition of healthy means an overall focus on nutrition and wellness that doesn’t mean giving up enjoyment. It’s all about balance: good fats, healthy carbs, better sweeteners, wholesome ingredients and satisfying flavor enhancements. It means food that customers can feel good about, at the same time that they’re enjoying the dining experience.

According to...

Industry News & Opinion

Aramark today announced a partnership with celebrity chef and TV personality Cat Cora that will put a new concept from the Top Chef star in Aramark’s North American business-and-industry accounts.

The new fast-casual concept, called Olilo by Cat Cora, promises a healthy, made-your-way menu, according to the global foodservice provider.

“By bringing together Chef Cora's award-winning brand and healthy cooking advocacy and Aramark's commitment to enriching and nourishing the lives of the thousands of consumers we serve every day, we have an opportunity to elevate the on-site...

Industry News & Opinion

Members of Congress and several advocacy groups gathered on Capitol Hill on Wednesday to highlight the potential loss of millions in state funding because of a Child Nutrition Reauthorization block grant introduced last month, and to call upon legislators to squash the bill.

The Improving Child Nutrition and Education Act of 2016 houses a statute that would provide three unannounced pilot states with block grant funding. Participating states would be exempt from federal nutrition regulations and would no longer qualify for the 6-cent reimbursement per lunch garnered by certified...

Ideas and Innovation
food trucks graphic

It’s no secret millennials crave adventure in their dining experience—about 40 percent seek out any food that’s new and different, according to The Hartman Group. The mystery is how to keep younger generations of consumers engaged as experiential dining quickly becomes the status quo. Noncommercial foodservice operations are getting savvy, anticipating this demand and throttling adaptable spaces forward. Watch out, action stations—new engaging and flexible innovations are afoot.

Moving pieces

Wichita State University designed a platform for the city’s blossoming commercial food...

FSD Resources