Jamie Oswald

Jamie Oswald, director of clinical nutrition for Thomas Cuisine Management at Saint Alphonsus Medical Center Nampa in Idaho, started in patient services area as a college student, became an assistant bookkeeper and then expressed an interest in the manage

Why Selected?

Hal Hersley, director of food & nutrition services for Thomas Cuisine Management, says: Jamie started in our patient services area as a college student, became an assistant bookkeeper and then expressed an interest in our manager-in-training program. I have been very pleased with her maturity and professionalism. She has demonstrated an ability to deliver on the company’s standards at a high level and has done so by getting outcomes through coaching and developing a solid, engaged team. 

Details

Director of Clinical Nutrition, Thomas Cuisine Management, Saint Alphonsus Medical Center, Nampa, ID
Age: 27
Education: B.S. in psychology from Boise State University; working on a master’s in organizational leadership from Gonzaga University
Years at organization: 8

Get to know

Q. What has been your proudest accomplishment?

The successful redesign of our kitchen last summer. We remodeled the patient line, which gave us the ability to cook patient food to order.

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

The ability to question the status quo, to look at a process and objectively ask why we do it that way and come up with ways that may be better.

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

When I first started managing, my boss, Hal Hersley, watched me do a staff presentation. He took me aside and told me to make sure I’m talking to my team and not at my team. Armed with that information I think I’ve been better able to manage.

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

My age. We have several staff members who have worked at the hospital longer than I’ve been alive, so to come in and lead them has been a challenge.

Q. What's been your most rewarding moment?

Being told by one of my team members that it’s clear that I care about them as people as opposed to just employees.

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

I would really like to institute a room service-style model.

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

I had a very high-class function that I was asked to help cater for the distinguished hospital donors. While our CEO was giving her address I was delivering food and it was right in front of the podium. I dropped a stack of about 10 aluminum plate covers, which made a very loud noise and interrupted the speech.

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

When I was younger I had the perception that managers had all the answers. As I’ve grown up, the truth is more of the answers come from my team than from me.

Under 30

More From FoodService Director

Menu Development
muse school produce

Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period. Webb talks about her menuing, and how the school’s kitchen earned the title of “greenest restaurant in the world” from the Green Restaurant Association.

Q: How did you help parents get used to the idea of an all plant-based diet?

A: The first year, we didn’t announce it. We were just serving one plant-based meal a week, so it wasn’t that drastic. We do monthly Muse Talks where we invite different speakers to our school to...

Ideas and Innovation
lettuce dirt

Savor at McCormick Place developed the Green Thumb brand for menu items and products featuring its rooftop bounty; the latest is a pale ale made with the first crop of hops grown on the roof. Promoting that branding and the convention center’s green certification has brought in business from groups with a sustainability focus.

Ideas and Innovation
business pamphlet fair show

As we struggle to recruit and retain millennials, we had our current millennial employees invite friends who don’t work for our organization to a Q&A session where we find out why our organization is or isn’t appealing to them, and what they are looking for in an employer. I recommend doing this off-site in a casual environment so you can get honest and open feedback that could be useful for better marketing.

Menu Development
pho bowl

Achieving authenticity can be tricky. Late last year, Oberlin College landed in the news when students protested the way dining services at the Ohio school was botching ethnic food, serving up inauthentic versions of Asian and Middle Eastern dishes. It’s a challenge other operators are confronting, too, often tapping staff and patrons for inspiration.

At 260-bed Children’s Healthcare of Atlanta Scottish Rite, Executive Chef Bradley Czajka, himself of Polish-Ukrainian descent, started Global Stations as a way to recognize the diversity of cultures at the hospital. “We have such an...

FSD Resources