I'm actually coming full circle since I started out in healthcare foodservice for 5 years before attending culinary school and transitioning to restaurants. This a bit different since I'm at the top of the food chain now, so I'm wondering if there is anyone out there also doing this who can share some tips with me. Any useful resources, books, online classes, hard learned lessons?
I'm looking forward to the stability and higher pay, but I'm a bit nervous.
I was a DDS for a year in 1985-86. Chef Ross is right. A lot of your time will be devoted to management and consulting with patients. I spent about one-third to half my time reviewing patient charts and talking to them. I usually only cooked when I had to fill in for a cook who called in sick.
You'll probably need to get certified from the Dietary Managers Association. The corporate diet manual will become your "Bible." Learn it inside and out. It defines what you can and can't serve to the patients. You'll have to follow the corporate menu and diet plan. Changes to the menu must be discussed with your consulting dietitian before any changes are made.