What's a Chef Like Me Doing in a Place Like This?

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What's a Chef Like Me Doing in a Place Like This?

  1. 1. “ What’s a Chef Like Me Doing in a Place Like This” Presented By: David Hendriks DHCFA Deanne Carlisle RD, MBA, AHCFA, Bill Cunningham, Executive Chef, John Zappone, C.E.C., C.D.M.,C.F.P.P. American Society for Healthcare Food Service Administrators
  2. 2. <ul><li>What’s A Chef like Me Doing in a Place like This? </li></ul><ul><li>After years of working on your feet in the culinary profession, did you ever wonder how you were going to extend your career? You could transition to teaching or maybe work as a consultant. With long hours and no weekends off you might even be thinking of leaving the culinary profession altogether. But before you get to that point, let me give you a possible future career track. The fastest segment in our industry is the healthcare field. At a yearly growth around 10% a year, this could be the opportunity you have been waiting for. </li></ul><ul><li>The focus for this presentation will be to understand career opportunities for Chefs and how restaurateurs and catering companies can tap into businesses partnerships in the rapidly changing healthcare field. The presentation will provide a synopsis to chefs and restaurateurs of the many opportunities, positions and salaries, including the benefits and stable work schedules that hospital Chefs can expect. Additionally, it will address upward mobility in the fast-paced healthcare industry outlining the education and experience needed to become the “Top Chef”. </li></ul><ul><li>We will discuss many facets in health care including: long-term care, continuing care, retirement communities, and acute care facilities. At the conclusion of the presentation, there will be an open forum panel discussion with operators and chefs currently working in the healthcare field. This will give an opportunity to review current trends and new menu ideas these professionals develop to meet the demands of their customers. </li></ul><ul><li>The PowerPoint presentation will not only benefit individuals looking to expand their business and career opportunities in the healthcare arena, but also those who may have families or friends interested in the field. </li></ul>
  3. 3. Agenda <ul><li>Discuss All types of LTC, Assisted Living, CCRC, and Acute Care. </li></ul><ul><li>What Will Be Your Role and Responsibilities in these facilities. </li></ul><ul><li>GPO’S </li></ul><ul><li>Who are the Major Contract Companies and what can you expect by working in this segment of the food business. </li></ul><ul><li>How can restaurateurs and caterers develop partnerships in healthcare </li></ul><ul><li>Discuss Potential Jobs and Support Structures for chefs </li></ul><ul><li>Proposed long term Strategy and Benefits for career advancement in the Healthcare Arena. </li></ul><ul><li>Open forum panel discussions </li></ul>
  4. 4. Assisted Living Facility: (Skilled) Assisted living continues to flourish as a healthcare segment . These facilities have a higher income seniors. Residents in Assisted Living Facilities are generally for the healthy and some self-sufficient. These residents pay their own expenses and usually demand a higher quality of meal service. Food budgets run 35%-50% higher than Long Term Care Facilities. Changes take place rapidly with a lot of these facilities starting to specializes in (Memory Loss Units)
  5. 6. Retirement Communities: (Upscale) <ul><li>Retirement Communities involve senior citizens, just like LTC and Assisted Living. </li></ul><ul><li>Retirement Communities provide a higher level of quality and amenities </li></ul><ul><li>Most individual start in a cottage or apartment. As they need additional care, they move into an assisted living section or nursing homes. All levels are on the same campus. </li></ul><ul><li>These communities offer different dining levels, including restaurant style fine dining with chefs on staff. </li></ul><ul><li>Chefs and Directors salaries can range from $40k- $80k year. </li></ul>
  6. 8. Acute Care: (Hospitals) <ul><li>Acute care facilities purchase food and supplies that would sell to any other business. </li></ul><ul><li>There are a small percentage of specialized healthcare products used for patient foodservice. </li></ul><ul><li>Two other key areas within the acute care area to concentrate on are: Catering -Most departments require meeting or events that involve food. The hospital food service department views catering as a revenue producing operation. Cafeteria Services- Most hospital realize that they are losing one of the greatest sales opportunities by allowing staff to leave the building for food. Most hospital use food as a marketing tool. With the increase in demand for Home Meal Replacements the staff continues to search for new ideas. </li></ul><ul><li>Chefs salaries can range from $35,000- $55,000 annually. </li></ul><ul><li>Directors can range from $50,000- $75,000 annually. </li></ul>
  7. 16. Long Term Care <ul><li>Long term care is extremely competitive market. </li></ul><ul><li>Today’s Nursing Homes remain at high census rate ( 83%) </li></ul><ul><li>95% of all food purchases can be found in most establishments. </li></ul><ul><li>Always looking for ways to drive cost down through portion control, supplements and GPO’s. </li></ul><ul><li>In the future, chefs will be needed to compete for new clients. </li></ul><ul><li>Most large facility have food managers or directors. </li></ul><ul><li>One of the most important tasks will be for the chef or director to write SOP’s </li></ul><ul><li>Salaries can range from $35,000-70,000 a year. </li></ul>
  8. 17. Understanding what your role and responsibilities might be
  9. 18. <ul><ul><li>Approximately 17,000 skilled facilities in the US with 1.83 million beds </li></ul></ul><ul><ul><li>Foodservice Director: Usually a Registered Dietitian, Certified Dietary Manager (CDM) or Certified Executive Chef </li></ul></ul><ul><ul><li>Most large facilities have procurement or purchasing managers. </li></ul></ul><ul><ul><li>Area Food Supervisor will be need to have compliance for these facilities. </li></ul></ul><ul><ul><li>Many directors jobs handle housekeeping and procurement issues. </li></ul></ul><ul><ul><li>Answer to the owners or large corporation. </li></ul></ul>Nursing Homes Skilled Care Home
  10. 19. CONTINUING CARE RETIREMENT CENTERS (CCRC) <ul><li>CCRC offer independent apartments for mobile seniors as well as assisted living and skilled nursing. Most are in a campus setting. (College for Seniors) </li></ul><ul><li>Meals are offered to the entire complex and planned social activities are provided. </li></ul><ul><li>Initial costs can range from $25,000-$300,000 plus a monthly fee of $1500-$5000 dollars. </li></ul><ul><li>Many campuses are very upscale like a country club and serve meals similar to those found at high end restaurants. </li></ul><ul><li>The Executive Director of Dining Services is responsible and oversee the lead chef and dietitians. </li></ul><ul><li>The Continuing Care Accreditation Commission accredits CCRC’s on a voluntary basis with a “Seal of Approval”certificate. </li></ul>
  11. 20. Acute Care (Hospitals) <ul><li>Due to the Balance Budget Act of 1997, Dietary budget have become more accountable for driving food cost down. </li></ul><ul><li>Two key factors to concentrate on are Catering and Cafeteria Services. </li></ul><ul><li>30% are in patient feeding and 70% is cafeteria and catering sales. </li></ul><ul><li>60% of all meals are served from 11:00-2:00 Monday –Friday. </li></ul><ul><li>FTE = full time employee. </li></ul><ul><li>Most large hospitals have a 4 million plus yearly budget. </li></ul><ul><li>Hospital have great working hours. </li></ul><ul><li>Usually your hospital is benchmarked against other acute care properties or have surveys using Press Gainey Scores or Gallop. </li></ul><ul><li>Great benefits. </li></ul>
  12. 21. Assisted Living <ul><li>Assisted living are developed for higher income seniors which means more money for services such as dietary. </li></ul><ul><li>As the baby boomers enter the healthcare stage of their lives, opportunities for new dietary jobs will be created in Units like Memory Loss and Diabetes camps. </li></ul><ul><li>Most of the meals are served in and upscale dinning room. </li></ul><ul><li>66% of your client are female, this equates to smaller portions. </li></ul><ul><li>Important needs to be identify are: Upscale Products, Value added labor savings products, tray card system, training wait-staff. </li></ul><ul><li>In-services, </li></ul><ul><li>The appropriate state health department would oversee licensing, certification and inspections. </li></ul>
  13. 22. GPO’s <ul><li>CMA: committed maufacters agreements. </li></ul><ul><li>Most GPO’s are growing at a rate of 3%-4% a year. </li></ul><ul><li>Top healthcare GPO’s are: </li></ul><ul><li>Premier: 1.5 billion a year. </li></ul><ul><li>HPSI: 910 million a year. </li></ul><ul><li>HPG: 525 million a year. </li></ul><ul><li>Novations: 410 million a year. </li></ul><ul><li>Hospital Purchases Svcs: 252 million a year. </li></ul><ul><li>Many large management groups have there own GPO’s or tag on to an existing GPO’s. </li></ul>
  14. 23. Discussion
  15. 24. National Job Websites <ul><li>Sodexho USA www.sodexhousa.com </li></ul><ul><li>Morrison/Compass www.iammorrison.com </li></ul><ul><li>Aramark www.aramark.com </li></ul><ul><li>HCA www.hcahealthcare.com </li></ul><ul><li>Beverly Group www.beverlycares.com </li></ul><ul><li>Life Care Centers www.icca.com </li></ul><ul><li>NHC www.nhchealth.com </li></ul>
  16. 25. Potential Salary in the Healthcare Arena
  17. 26. <ul><li>                                                          </li></ul>
  18. 27. Five Year Market Outlook Potential Growth Breakdown By Segment
  19. 28. Discussion Panel <ul><li>Deanne Carlisle RD, MBA, AHCFA </li></ul><ul><li>Chief, Nutrition & Food Service </li></ul><ul><li>VA medical Center, Portland Oregon </li></ul><ul><li>Bill Cunningham </li></ul><ul><li>Executive Chef/Retail/Production Manager </li></ul><ul><li>Food/Nutrition/Conference Services Dept. </li></ul><ul><li>Presbyterian Hospital of Dallas </li></ul><ul><li>214-345-6454 </li></ul><ul><li>John Zappone, C.E.C., C.D.M.,C.F.P.P. </li></ul><ul><li>Production Manager/Executive Chef, Food & Nutrition Services </li></ul><ul><li>Regional Medical Center Bayonet Point </li></ul><ul><li>14000 Fivay Road, Hudson, FL 34667 </li></ul><ul><li>(727) 819-5203, FAX: (727) 869-5506 </li></ul><ul><li>[email_address] </li></ul><ul><li>David Hendriks DHCFA </li></ul><ul><li>Director of Food and Nutrition, Executive Chef </li></ul><ul><li>Trident Health System, 9330 Medical Plaza Drive, Charleston SC </li></ul><ul><li>(843) 824-3283 (843) 805-3130 </li></ul><ul><li>[email_address] </li></ul><ul><li>American Society for Healthcare Food Service Administrators </li></ul><ul><li>455 South Fourth Street, Suite 650 </li></ul><ul><li>Louisville, KY  40202 </li></ul><ul><li>Phone: 800-620-6422 </li></ul><ul><li>Website:  www.ashfsa.org </li></ul>

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