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

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

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. 

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

Foodservice operators and other employers in New York City are adjusting to a new law that enforces paid time off for staff who have been the victims of certain crimes.

Called paid safe leave, the benefit is believed to be among the first of its kind in the nation. A more limited version has been in effect in Minneapolis since last summer.

The New York law applies to employees who have been the victims of actual or threatened domestic violence, unwanted sexual contact, stalking or human trafficking.

Workers can also opt for safe paid leave if a member of their...

Industry News & Opinion

A Massachusetts bill to end lunch shaming has been stalled in the House, reports South Coast Today.

The House chair of the Education Committee voted on Tuesday for further study of the bill, which would prevent schools from throwing away hot lunches and/or serving an alternative meal to students behind on lunch payments. Under the bill, schools would also be unable to bar students with unpaid balances from participating in extracurricular activities.

Additionally, the bill asks schools to take action in reducing families’ meal debt by helping families apply for free or...

Industry News & Opinion

The University of California, Santa Cruz is converting its Cowell Coffee Shop into a “multi-service basic needs cafe” to aid students facing food insecurity .

The new cafe is being created through a partnership with dining services, the school’s center for Agroecology and Sustainable Food Systems and UCSC’s Cowell College. Due to open at the start of the fall semester, the lower part of the cafe will continue to be a study space for students (with free coffee and tea) and will also host nutrition and financial wellness programming.

Upstairs, the kitchen will be used as a...

Managing Your Business
quitting job

What prompts foodservice managers to clean out their offices and head out with a last paycheck? A new survey suggests the triggers may be changing with the times.

The canvass of 2,000 restaurant professionals, conducted by placement firm Gecko Hospitality, shows lifestyle issues abounding among the top 10 reasons for parting with a restaurant employer last year.

Here are the gender-specific lists:

Top 10 reasons female managers leave

1. Better opportunity

2. Unemployed

3. Relocation

4. Not satisfied

5. No growth

6. Long...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code