““What’s a Chef What’s a Chef Like Me Doing in a Like Me Doing in a

Place Like This”Place Like This”

Presented By:Presented By:David Hendriks David Hendriks DHCFADHCFA

Deanne Carlisle RD, MBA, AHCFA, Bill Cunningham, Executive Deanne Carlisle RD, MBA, AHCFA, Bill Cunningham, Executive Chef,Chef,

John Zappone, C.E.C., C.D.M.,C.F.P.P.John Zappone, C.E.C., C.D.M.,C.F.P.P.American Society for Healthcare Food Service AdministratorsAmerican Society for Healthcare Food Service Administrators

What’s A Chef like Me Doing in a Place like This?What’s A Chef like Me Doing in a Place like This? After years of working on your feet in the culinary profession, did you ever wonder 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 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 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 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 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 industry is the healthcare field. At a yearly growth around 10% a year, this could be the opportunity you have been waiting for. be the opportunity you have been waiting for.

The focus for this presentation will be to understand career opportunities for The focus for this presentation will be to understand career opportunities for Chefs and how restaurateurs and catering companies can tap into businesses Chefs and how restaurateurs and catering companies can tap into businesses partnerships in the rapidly changing healthcare field. The presentation will partnerships in the rapidly changing healthcare field. The presentation will provide a synopsis to chefs and restaurateurs of the many opportunities, positions provide a synopsis to chefs and restaurateurs of the many opportunities, positions and salaries, including the benefits and stable work schedules that hospital Chefs and salaries, including the benefits and stable work schedules that hospital Chefs can expect. Additionally, it will address upward mobility in the fast-paced can expect. Additionally, it will address upward mobility in the fast-paced healthcare industry outlining the education and experience needed to become the healthcare industry outlining the education and experience needed to become the “Top Chef”.“Top Chef”.

We will discuss many facets in health care including: long-term care, continuing 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 care, retirement communities, and acute care facilities. At the conclusion of the presentation, there will be an open forum panel discussion with operators and 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 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 review current trends and new menu ideas these professionals develop to meet the demands of their customers.demands of their customers.

The PowerPoint presentation will not only benefit individuals looking to expand The PowerPoint presentation will not only benefit individuals looking to expand their business and career opportunities in the healthcare arena, but also those their business and career opportunities in the healthcare arena, but also those who may have families or friends interested in the field.who may have families or friends interested in the field.

AgendaAgenda Discuss All types of LTC, Assisted Living, CCRC, and Discuss All types of LTC, Assisted Living, CCRC, and

Acute Care.Acute Care. What Will Be Your Role and Responsibilities in these What Will Be Your Role and Responsibilities in these

facilities. facilities. GPO’SGPO’S Who are the Major Contract Companies and what can Who are the Major Contract Companies and what can

you expect by working in this segment of the food you expect by working in this segment of the food business.business.

How can restaurateurs and caterers develop How can restaurateurs and caterers develop partnerships in healthcarepartnerships in healthcare

Discuss Potential Jobs and Support Structures for Discuss Potential Jobs and Support Structures for chefschefs

Proposed long term Strategy and Benefits for career Proposed long term Strategy and Benefits for career advancement in the Healthcare Arena.advancement in the Healthcare Arena.

Open forum panel discussions Open forum panel discussions

Assisted Living Facility:Assisted Living Facility:(Skilled)(Skilled)

Assisted living continues to flourish as a healthcare Assisted living continues to flourish as a healthcare segment .segment .

These facilities have a higher income seniors. These facilities have a higher income seniors. Residents in Assisted Living Facilities are generally Residents in Assisted Living Facilities are generally

for the healthy and some self-sufficient.for the healthy and some self-sufficient.These residents pay their own expenses and usually These residents pay their own expenses and usually

demand a higher quality of meal service.demand a higher quality of meal service.Food budgets run 35%-50% higher than Long Term Food budgets run 35%-50% higher than Long Term

Care Facilities.Care Facilities.Changes take place rapidly with a lot of these Changes take place rapidly with a lot of these

facilities starting to specializes in (Memory Loss facilities starting to specializes in (Memory Loss Units) Units)

Retirement Communities: Retirement Communities: (Upscale)(Upscale)

Retirement Communities involve senior citizens, just Retirement Communities involve senior citizens, just like LTC and Assisted Living.like LTC and Assisted Living.

Retirement Communities provide a higher level of Retirement Communities provide a higher level of quality and amenitiesquality and amenities

Most individual start in a cottage or apartment. As Most individual start in a cottage or apartment. As they need additional care, they move into an assisted they need additional care, they move into an assisted living section or nursing homes. All levels are on the living section or nursing homes. All levels are on the same campus.same campus.

These communities offer different dining levels, These communities offer different dining levels, including restaurant style fine dining with chefs on including restaurant style fine dining with chefs on staff.staff.

Chefs and Directors salaries can range from $40k- Chefs and Directors salaries can range from $40k- $80k year.$80k year.

Acute Care: (Hospitals)Acute Care: (Hospitals) Acute care facilities purchase food and supplies that would Acute care facilities purchase food and supplies that would

sell to any other business.sell to any other business. There are a small percentage of specialized healthcare There are a small percentage of specialized healthcare

products used for patient foodservice.products used for patient foodservice. Two other key areas within the acute care area to Two other key areas within the acute care area to

concentrate on are: concentrate on are: CateringCatering-Most departments require -Most departments require meeting or events that involve food. The hospital food meeting or events that involve food. The hospital food service department views catering as a revenue producing service department views catering as a revenue producing operation. operation. Cafeteria Services-Cafeteria Services-Most hospital realize that Most hospital realize that they are losing one of the greatest sales opportunities by they are losing one of the greatest sales opportunities by allowing staff to leave the building for food. Most hospital allowing staff to leave the building for food. Most hospital use food as a marketing tool. With the increase in demand use food as a marketing tool. With the increase in demand for Home Meal Replacements the staff continues to search for Home Meal Replacements the staff continues to search for new ideas. for new ideas.

Chefs salaries can range from $35,000- $55,000 annually.Chefs salaries can range from $35,000- $55,000 annually. Directors can range from $50,000- $75,000 annually.Directors can range from $50,000- $75,000 annually.

Long Term CareLong Term Care Long term care is extremely competitive market.Long term care is extremely competitive market. Today’s Nursing Homes remain at high census rate ( 83%)Today’s Nursing Homes remain at high census rate ( 83%) 95% of all food purchases can be found in most 95% of all food purchases can be found in most

establishments.establishments. Always looking for ways to drive cost down through Always looking for ways to drive cost down through

portion control, supplements and GPO’s.portion control, supplements and GPO’s. In the future, chefs will be needed to compete for new In the future, chefs will be needed to compete for new

clients.clients. Most large facility have food managers or directors.Most large facility have food managers or directors. One of the most important tasks will be for the chef or One of the most important tasks will be for the chef or

director to write SOP’s director to write SOP’s Salaries can range from $35,000-70,000 a year. Salaries can range from $35,000-70,000 a year.

Understanding what Understanding what your role and your role and

responsibilities responsibilities might bemight be

Approximately 17,000 skilled facilities in the Approximately 17,000 skilled facilities in the US with 1.83 million bedsUS with 1.83 million beds

Foodservice Director: Usually a Registered Foodservice Director: Usually a Registered Dietitian, Certified Dietary Manager (CDM) or Dietitian, Certified Dietary Manager (CDM) or Certified Executive ChefCertified Executive Chef

Most large facilities have procurement or Most large facilities have procurement or purchasing managers.purchasing managers.

Area Food Supervisor will be need to have Area Food Supervisor will be need to have compliance for these facilities.compliance for these facilities.

Many directors jobs handle housekeeping and Many directors jobs handle housekeeping and procurement issues.procurement issues.

Answer to the owners or large corporation.Answer to the owners or large corporation.

Nursing HomesNursing Homes Skilled Care Home Skilled Care Home

CONTINUING CARE RETIREMENT CONTINUING CARE RETIREMENT CENTERS (CCRC)CENTERS (CCRC)

CCRC offer independent apartments for mobile seniors as CCRC offer independent apartments for mobile seniors as well as assisted living and skilled nursing. Most are in a well as assisted living and skilled nursing. Most are in a campus setting. (College for Seniors) campus setting. (College for Seniors)

Meals are offered to the entire complex and planned social Meals are offered to the entire complex and planned social activities are provided. activities are provided.

Initial costs can range from $25,000-$300,000 plus a Initial costs can range from $25,000-$300,000 plus a monthly fee of $1500-$5000 dollars.monthly fee of $1500-$5000 dollars.

Many campuses are very upscale like a country club and Many campuses are very upscale like a country club and serve meals similar to those found at high end restaurants.serve meals similar to those found at high end restaurants.

The Executive Director of Dining Services is responsible The Executive Director of Dining Services is responsible and oversee the lead chef and dietitians.and oversee the lead chef and dietitians.

The Continuing Care Accreditation Commission accredits The Continuing Care Accreditation Commission accredits CCRC’s on a voluntary basis with a “Seal of CCRC’s on a voluntary basis with a “Seal of Approval”certificate. Approval”certificate.

Acute Care (Hospitals)Acute Care (Hospitals) Due to the Balance Budget Act of 1997, Dietary budget have Due to the Balance Budget Act of 1997, Dietary budget have

become more accountable for driving food cost down.become more accountable for driving food cost down. Two key factors to concentrate on are Catering and Cafeteria Two key factors to concentrate on are Catering and Cafeteria

Services.Services. 30% are in patient feeding and 70% is cafeteria and catering 30% are in patient feeding and 70% is cafeteria and catering

sales. sales. 60% of all meals are served from 11:00-2:00 Monday –Friday. 60% of all meals are served from 11:00-2:00 Monday –Friday. FTE = full time employee.FTE = full time employee. Most large hospitals have a 4 million plus yearly budget.Most large hospitals have a 4 million plus yearly budget. Hospital have great working hours.Hospital have great working hours. Usually your hospital is benchmarked against other acute Usually your hospital is benchmarked against other acute

care properties or have surveys using Press Gainey Scores or care properties or have surveys using Press Gainey Scores or Gallop.Gallop.

Great benefits. Great benefits.

Assisted LivingAssisted Living Assisted living are developed for higher income seniors Assisted living are developed for higher income seniors

which means more money for services such as dietary.which means more money for services such as dietary. As the baby boomers enter the healthcare stage of their As the baby boomers enter the healthcare stage of their

lives, opportunities for new dietary jobs will be created in lives, opportunities for new dietary jobs will be created in Units like Memory Loss and Diabetes camps.Units like Memory Loss and Diabetes camps.

Most of the meals are served in and upscale dinning room.Most of the meals are served in and upscale dinning room. 66% of your client are female, this equates to smaller 66% of your client are female, this equates to smaller

portions.portions. Important needs to be identify are: Upscale Products, Value Important needs to be identify are: Upscale Products, Value

added labor savings products, tray card system, training added labor savings products, tray card system, training wait-staff.wait-staff.

In-services,In-services, The appropriate state health department would oversee The appropriate state health department would oversee

licensing, certification and inspections. licensing, certification and inspections.

GPO’sGPO’s

CMA: committed maufacters agreements.CMA: committed maufacters agreements. Most GPO’s are growing at a rate of 3%-4% a Most GPO’s are growing at a rate of 3%-4% a

year.year. Top healthcare GPO’s are: Top healthcare GPO’s are: Premier: 1.5 billion a year. Premier: 1.5 billion a year. HPSI: 910 million a year.HPSI: 910 million a year. HPG: 525 million a year.HPG: 525 million a year. Novations: 410 million a year. Novations: 410 million a year. Hospital Purchases Svcs: 252 million a year.Hospital Purchases Svcs: 252 million a year. Many large management groups have there own Many large management groups have there own

GPO’s or tag on to an existing GPO’s. GPO’s or tag on to an existing GPO’s.

Discussion Discussion

National Job WebsitesNational Job Websites Sodexho USA Sodexho USA

www.sodexhousa.comwww.sodexhousa.com Morrison/Compass Morrison/Compass

www.iammorrison.comwww.iammorrison.com Aramark Aramark

www.aramark.comwww.aramark.com HCA HCA

www.hcahealthcare.comwww.hcahealthcare.com Beverly Group Beverly Group

www.beverlycares.comwww.beverlycares.com Life Care Centers Life Care Centers

www.icca.comwww.icca.com NHC NHC

www.nhchealth.comwww.nhchealth.com

Potential Salary in Potential Salary in the Healthcare the Healthcare

ArenaArena

                                                                                                                  

Five Year Market Five Year Market OutlookOutlook

Potential Growth Breakdown By Segment

CCRC

USF Acute

USF LTC

Discussion PanelDiscussion Panel Deanne Carlisle RD, MBA, AHCFADeanne Carlisle RD, MBA, AHCFA Chief, Nutrition & Food ServiceChief, Nutrition & Food Service VA medical Center, Portland OregonVA medical Center, Portland Oregon

Bill CunninghamBill Cunningham Executive Chef/Retail/Production ManagerExecutive Chef/Retail/Production Manager Food/Nutrition/Conference Services Dept.Food/Nutrition/Conference Services Dept. Presbyterian Hospital of DallasPresbyterian Hospital of Dallas 214-345-6454214-345-6454

John Zappone, C.E.C., C.D.M.,C.F.P.P.John Zappone, C.E.C., C.D.M.,C.F.P.P. Production Manager/Executive Chef, Food & Nutrition ServicesProduction Manager/Executive Chef, Food & Nutrition Services Regional Medical Center Bayonet PointRegional Medical Center Bayonet Point 14000 Fivay Road, Hudson, FL 3466714000 Fivay Road, Hudson, FL 34667 (727) 819-5203, FAX: (727) 869-5506(727) 819-5203, FAX: (727) 869-5506 John.Zappone@HCAHealthcare.comJohn.Zappone@HCAHealthcare.com

David Hendriks DHCFADavid Hendriks DHCFA Director of Food and Nutrition, Executive ChefDirector of Food and Nutrition, Executive Chef Trident Health System, 9330 Medical Plaza Drive, Charleston SCTrident Health System, 9330 Medical Plaza Drive, Charleston SC (843) 824-3283 (843) 805-3130(843) 824-3283 (843) 805-3130 David.hendriks@hcahealthcare.comDavid.hendriks@hcahealthcare.com

American Society for Healthcare Food Service AdministratorsAmerican Society for Healthcare Food Service Administrators 455 South Fourth Street, Suite 650455 South Fourth Street, Suite 650 Louisville, KY  40202Louisville, KY  40202 Phone: 800-620-6422Phone: 800-620-6422 Website:  Website:  www.ashfsa.orgwww.ashfsa.org