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

Ideas and Innovation
amazon prime delivery

About 90% of our students receive financial assistance and participate in our free and reduced-price meal program. But a number of students in our district study remotely due to circumstances such as chronic illness. In January, we hired a driver to deliver meals to students who aren’t able to step into our cafeteria each day.

Ideas and Innovation
wheaton emerson int salad bar

Restaurant design is all about catching a customer’s eye —and it’s sometimes particularly beneficial to be far-sighted. As Airbnb has proven with its San Francisco headquarters, where cafe spaces are inspired by cities like Cairo and Mumbai, elaborate design schemes that evoke far-flung geographic regions can be done to great effect. But operators are finding simpler ways to achieve that feel.

That’s been the experience of Kutztown University Dining Services in Pennsylvania. Kent Dahlquist, director of housing and dining services, says that when the university decided several years...

Managing Your Business
overtime payroll timesheet

Just eight days before Dec. 1, when operators would have to comply with the U.S. Department of Labor’s new overtime rules, a federal judge in Texas slapped an injunction on the regulation. The move indefinitely halted the rules that would have doubled the overtime threshold to $47,476, affecting nearly 4.2 million workers, according to the DOL. For some operators, the move was too little, too late. Now, they have to answer to employees who had been briefed on promised wage increases.

Kansas Memorial Union at the University of Kansas in Lawrence made changes ahead of the deadline...

Ideas and Innovation
ucmc model

With a budget and timeline in place, and the support of the university behind them, the foodservice team at the University of Chicago Medical Center was ready to get rolling with the renovation of one of its patient services kitchens. The facility, which services the hospital’s Center for Care and Discovery and Comer Children’s Hospital, was tripling in size to serve two additional patient floors, to the tune of $9 million. But that didn’t mean immediately jumping in with steel and screws.

“First, we cut out scaled pieces of paper and moved things around,” says Elizabeth Lockwood,...

FSD Resources