Jessica Iery, CDM

Jessica Iery has made an impact on foodservice by bringing with her a positive attitude, computer skills and a willingness to embrace change.

Why Selected?

According to Kim Hejna, CDM, support services manager, Jessica has made an impact on foodservice by:

  • Bringing with her a positive attitude, computer skills and a willingness to embrace change
  • Seeking out family members to ensure that the nutrition department is doing all it can to meet the nutritional needs of the residents
  • Being involved with the planning of our current building project, which will include the addition of a deli

Details

Dietary Supervisor, Avera Prince of Peace Retirement Community, Sioux Falls, SD
Age: 29
Education: CDM program through the University of North Dakota
Years at organization: 12

Get to know

Q. What has been your proudest accomplishment?

Working my way up to my current position. When I started in high school I was passing trays and washing dishes.

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

Growing up with technology throughout my life, I am able to assist fellow employees who aren’t as comfortable with technology and teach them something new.

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

Leave at the end of the day knowing you made a difference.

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

Starting in the supervisory role at 22 and having my colleagues take me seriously.

Q. What's been your most rewarding moment?

Successfully working together with our leadership team to host our facility’s 25th anniversary. It was a lot of work but worth it all in the end to see the smiles on the more than 200 people who attended. 

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

We are currently in the process of building a new long-term care/assisted living facility. Inside that building, we will have a deli. I’ve never worked in a deli before, but I hope to make it what the residents and their families want, while still trying new menu ideas.

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

During my first month as the department supervisor, I tried to exit a meeting but walked into a closet—gracefully, of course! 

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

My staff and I laugh daily at the little things that happen. We enjoy our jobs and find the humor in everyday activities. You will always know where I am as you can hear me laughing.

Under 30

More From FoodService Director

Ideas and Innovation
aquaponics produce

We partnered with a student group interested in aquaponics to build a recirculating fish tank and lettuce growing operation in our Oval Dining Center. The large tanks are stocked with tilapia that live in the water and fertilize lettuce growing in the recirculating water under grow lights. We then harvest the lettuce and use it in our operations. The unit is set up in the dining room where customers can see the science in action, learn about the process and enjoy the fresh lettuce that was just picked.

Ideas and Innovation
fridge system

We installed a remote refrigeration system as part of our cafeteria renovation. The main part of the system is located on the roof and controls all our refrigerated equipment, including the walk-in freezer and coolers, beverage refrigerator, etc. The system allows us to identify problems faster, and the elimination of individual condenser units cuts down on A/C bills as well as noise.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources