Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 33
rocky@rockdrecipes.com
" essential " when it comes to situations
like the one we find ourselves in now. And
many of the industry's best are awakening
to this new era of enlightenment, making
career moves that they previously
wouldn't have considered.
So what can we, in non-commercial
foodservice operations, do to recruit some
of these former restaurant employees?
This is a question I've been pondering
since moving into health care myself over
a decade ago. I have compiled a list of
advice that I've found motivating for such
job seekers.
RECRUITING IDEAS
FOR NON - COMMERCIAL
O P E R AT O R S
The following list may not apply to every
institution, but it might provide food for
thought for operators looking to build a
quality and experienced workforce.
Rocky Dunnam,
CEC, CCA, WCEC,
CDM, CFPP is the
Executive Chef of
Dining and Nutrition
Services for
Missouri University
Health Care in
Columbia, as well as
Owner/Executive
Chef/Consultant
for Rock'D Recipes
chef consulting.
A graduate of Le
Cordon Bleu, he
holds certifications
from the American
Culinary Federation,
World Association
of Chefs Societies,
and the Association
of Nutrition &
Foodservice
Professionals. He
serves on ANFP's
Editorial Advisory
Board.
Adjust your job listings.
Many non-commercial operators use
online job postings to advertise openings
in their organizations, and increasingly
so. Take a look at your specific job
titles, descriptions, duties, etc., and give
them an industry-friendly overhaul.
Start by using some of the commercial
industry's common language. This
could be as easy as changing your
food preparation employee's title from
" Nutrition Associate " to " Cook, " or
from " Tray Transporter " to " Server. "
Oftentimes, the title of a position is the
indicator of whether a job is right for
a candidate, and simply utilizing some
common terminology will go a long way
in recruiting some of those displaced
restaurant workers.
Continued on page 32
N U TR I TI O N & FO O DS E RV I C E EDGE | January-February 2021
31
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021
Table of Contents for the Digital Edition of Nutrition & Foodservice Edge Magazine - Jan/Feb 2021
Top 10 Tips for Managing Stress and Enhancing Self-Care
Connect Corner
My Recipe for Success
Management Connection: Maximizing Motivation in the Workplace
Nutrition Connection: The Nutrition Care Team: Working Together for Client Health
Management Connection: Mindfulness for Compassionate Leadership and Stress Reduction
Emergency Preparedness: Ensure Your Disaster Plan Won't be Disastrous
Recruiting Restaurant Staff to Non-Commercial Food Service
Six Steps to Create Successful Virtual Training
What CDM, CFPP Means to Me
CDM, CFPP Spotlights
Pride in Foodservice Week 2021
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 1
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 2
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 3
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 4
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 5
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 6
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - Top 10 Tips for Managing Stress and Enhancing Self-Care
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - Connect Corner
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 9
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - My Recipe for Success
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 11
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - Management Connection: Maximizing Motivation in the Workplace
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 13
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 14
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 15
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 16
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 17
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - Nutrition Connection: The Nutrition Care Team: Working Together for Client Health
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 19
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 20
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 21
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 22
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 23
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - Management Connection: Mindfulness for Compassionate Leadership and Stress Reduction
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 25
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 26
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 27
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - Emergency Preparedness: Ensure Your Disaster Plan Won't be Disastrous
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 29
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 30
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 31
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - Recruiting Restaurant Staff to Non-Commercial Food Service
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 33
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 34
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 35
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - Six Steps to Create Successful Virtual Training
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 37
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 38
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 39
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 40
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 41
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 42
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 43
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - What CDM, CFPP Means to Me
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 45
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 46
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - CDM, CFPP Spotlights
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 48
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - Pride in Foodservice Week 2021
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 50
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 51
Nutrition & Foodservice Edge Magazine - Jan/Feb 2021 - 52
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