Timothy Gee

Timothy Gee's organizational and leadership skills have helped him succeed at Robert Wood Johnson University Hospital.

Why Selected?

According to Tony Almeida, director of food & nutrition, Timothy has improved foodservice at Robert Wood Johnson by:

• Demonstrating excellent organizational and leadership skills

• Spending the time and energy to build a team of culinarians who are trained to produce great quality food

• Setting high standards for where he wants his team to be in the next year 

Details

Executive Chef, Robert Wood Johnson University Hospital, New Brunswick, NJ
Age: 29
Education: Culinary Institute of America

Get to know

Q. What has been your proudest accomplishment?

Developing my team. I quickly realized that most of the culinary team were promoted from within and were never properly trained. Most of them just knew how to open cans. My goal was to develop them to become seasoned, creative culinarians. After one year we were competing in culinary competitions throughout the state of New Jersey. My team always will be my pride.
 

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

I am not stuck in my ways and have the ability to adjust to any situation without my staff feeling stressed. Bringing that calm demeanor to a stressful environment helps my staff trust my direction and achieve what we are setting out to do.
 

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

Three things in human life are important. The first is to be kind; the second is to be kind; and the third is to be kind.
 

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

My age. Some people were a little skeptical of how strong of a leader I could be considering my age when I first became an executive chef.
 

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

My goal is to be a foodservice director in five years. I really enjoy working in a high-volume operation. I will continue to grow personally and professionally.

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

Two weeks into my first executive chef position an employee accidently pulled the [fire suppression] system and it went off all over the food for the [patient] dinner service. There was no fire so when I got shot in the face unexpectedly with the liquid I almost fell over. My team was great, though. We went to the café kitchen and completed service.
 

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

Getting completely lost when I first started and ending up in the emergency room. A nurse saw me and said, “I don’t usually see the chef in the ER, but I would love to see you cooking my lunch.” She was very kind and gave me the directions I needed. I now know my way around like it’s home. And the nurse enjoyed a nice lunch, too!
 

Under 30

More From FoodService Director

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

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