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

Industry News & Opinion

Italian food hall chain Eataly is making plans for a 2018 initial public offering in its home country, according to a report this week in Financial Times.

The company plans to list shares on the Italian stock exchange in Milan “as early as next year,” Eataly Executive Chairman Andrea Guerra told Financial Times .

Eataly is eager to expand the presence of its massive Italian food emporiums in the U.S., which have helped spur the growing food hall trend . The company has five locations here, with two in New York City and one each in Chicago, Los Angeles and Boston. Financial...

Industry News & Opinion

Students staffing the foodservice department at Rutgers University will soon get an hourly pay bump, as the New Brunswick, N.J., university is raising its wage for student workers to $11 an hour, philly.com reports.

The increase will go in effect Jan. 1 and will impact 13,000 students.

The fight to raise wages at the school was spearheaded by student group United Students Against Sweatshops (USAS), which is continuing to push the university to increase student wages to $15.

The fight for a $15 wage for student workers has spread at schools throughout the country,...

Industry News & Opinion

After shutting down 265 schools due to ongoing wildfires, the Los Angeles Unified School District kept three schools open on Friday and Saturday to provide meals for students and their families, the Los Angeles Times reports.

At one of the schools, employees and volunteers handed out around 100 meals on Friday and 270 meals on Saturday. The meals included items such as dragonfruit punch, raisins, bananas, sunflower kernels, whole-grain cinnamon graham crackers, sunflower seed butter and fat-free chocolate milk.

Around 80% of students in the district come from low-income...

Sponsored Content
Breakfast chili

From Bush’s Best®.

While decadent plates of French toast and pancakes stacked high will always be breakfast favorites, it’s undeniable that savory breakfast items are on the rise in many foodservice operations. Menu items such as avocado toast and omelets aren’t new, of course, but consumers’ preferences for better-for-you food choices, along with their desire for global flavors, are driving this trend.

According to a recent Technomic Breakfast report, consumer demand for vegetarian ingredients has led to an increase of ingredients like soy, tofu, beans, lentils, seeds,...

FSD Resources