Samantha Martin

Overlook Hospital's Samantha Martin picks things up very quickly, and subtly enhances processes as opposed to just following the status quo.

Why Selected?

Michael Atanasio, manager of food and nutrition services, says: The first attribute of Samantha’s that really stood out to me was not just that she picked things up very quickly, it was that she subtly enhanced our processes as opposed to just following the status quo. In my experience with employees of her generation, she presents herself heads above the rest with integrity and ambition. The greatest testament to her potential was when my patient services manager resigned. We had many large projects underway, one of which was the new patient menu and rebuilding of our diet office system. Samantha hit the ground running. She had a high level of engagement and took control of the process, hit deadlines and did all of this while learning the intricacies of our diet office system. She exhibited behaviors of those with much more life and professional experiences.

Details

Dietetic Technician, Overlook Hospital, Summit, NJ
Age: 24
Education: B.S. in nutrition from the College of Saint Elizabeth in Morristown, N.J.; working on master’s in nutrition
Years at organization: 1

Get to know

Q. What has been your proudest accomplishment?

When I first started the diet tech position I took over a large project that included the implementation of new menus and the diet office program. I was proud of that because when I first started I didn’t have any knowledge about the program, but my superiors had the confidence that I could do it.

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

I have the ability to understand people, listen to their needs and ideas and put them into action.

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

My parents told me, don’t sell yourself short.

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

When I first applied for my undergraduate in food and nutrition I was going over my schedule and I was crying, because when I looked at all of the science and nutrition courses it was so foreign to me and I didn’t think I was smart enough. I had never taken a science course. The day that I received my bachelor’s I felt really self confident and content and knew that my career was starting from there.

Q. What's been your most rewarding moment?

I had the opportunity to work at Columbia University Medical to work on DNA sequencing in an effort to find genetic defects. Even though it was out of my realm of knowledge I learned a lot.

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

I want to finish my master’s. I want to apply for an internship to be a registered dietitian.

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

One time I handed in the patient orders for the seventh floor I accidently gave the patient menus and the meal tickets, so the kitchen made two trays for each patient. The kitchen supervisor was yelling, “Why are there double trays?” I had to go through all of the trays to remove all the double trays.

Under 30

More From FoodService Director

Industry News & Opinion

In a bid to beef up its presence in sports arenas and a variety of other large venues, Sodexo will acquire foodservice vendor Centerplate for $675 million.

Sodexo says the deal, which is expected to be finalized by the end of this year, will more than double its global footprint.

Centerplate, which serves as the foodservice operator for a number for stadiums, convention halls and other event spaces, brought in revenues of $998 million for the year ending June 2017, according to Sodexo. Centerplate was purchased five years ago by Olympus Partners, a private-equity company...

Menu Development
eggs

Loyola University Maryland took a new approach to all-day breakfast with an egg-focused concept.

Breakfast options were top of mind for students when asked what they would like to see on the menu at the university’s revamped Boulder Garden Cafe. Instead of creating an all-day breakfast station, however, the Baltimore-based dining team went beyond traditional options and created a concept that services all mealparts with eggs.

“It can be somewhat mundane,” says Executive Chef Don Crowther on why the team strayed away from the trendy all-day breakfast. At the eatery’s Sunny...

Industry News & Opinion

The University of Kansas has added a retail pass that allows students to purchase one to-go combo meal per day at cafes and markets on campus, the University Daily Kansan reports.

The pass is available on two different meal plans and is geared toward on-the-go students who don’t have the time to sit down and eat at a residence hall.

“It has increased the participation rate,” Jamie Reed, a service assistant for the school’s dining services, told the University Daily Kansan.

Over 1,800 students have used the pass since its debut at the beginning of the semester....

Industry News & Opinion

The University of Minnesota dining team has created a vegan student group in an effort to improve the school’s vegan offerings, Minnesota Daily reports.

The group was created by the school’s foodservice vendor, Aramark, and its campus sustainability coordinator, who is vegan, after receiving numerous complaints from students about the lack of vegan options on campus.

The group will this week host its first meeting, during which members will be able to share feedback and provide solutions to help enhance the school’s vegan offerings. Members will also keep a photo journal...

FSD Resources