Grace Nutrition Consulting LLC’s Post

Transcript

A day in the life As a nutrition Dietetic technician at Grace Nutrition Consulting, no day is ever the same. I am, typically. Sometimes I'm called on a whim because a client or one of our nursing homes needs immediate support, whether that be related to staffing or annual survey support or just some additional training. So I could be called out and be headed in two hours north. In a 24 hours notice if that's what needs be. I also help facilitate and Proctor our ServSafe exam. That's actually something new and an additional opportunity that Grace presented to me. So every other month I do go to our food service distributor and partake in instructing people who want to sit for the ServSafe exam. Every day I always get phone calls from managers who need something they they don't understand something I am definitely their go to, I tell them. Oyster just put me on speed dial and I am with them, even if it's Saturday night at 9:00. So what sets Grace Nutrition apart is that we offer more. One of the things that we do is we organize conferences for the managers to come to. We do up-to-date education on rules and regulations, policies, procedures, and then we do also fun events. During this time, those managers are earning CEU's to help with their CDMA. Environment, every dietician, we get to know each other. We have monthly meetings where we just go over what's going on on our facilities, what do we need to learn about what's new. And then we also have events. So just a week ago we went and made chocolate together and went out to dinner. And it just really creates that culture where you get to know your fellow colleagues and it just makes work feel more like home. One of my favorite parts about this. Job is actually training and proctoring some of our staff members to become dietary directors. I've recently had the great privilege of spending two months with one of our cooks who had been with the facility for 22 years and spend time with her giving her the tools she needed to pass her CFM exam. And now she is actually running a kitchen after 22 years of being a head cook, which was super exciting. I'm super proud of her and I know the administrator. Was very impressed with her excelling to that level of greatness. During COVID, being in a nursing home in the kitchen, it was pretty rough. Staffing was hard, but we all worked together and may do. There was times I actually brought my husband to work and had him work on the meat slicer and that was quite an experience. But there's nothing I love more than helping in every way I can and if that means coming to work and working that trade line, I'm going to do that. Or most of the time I'm just a support person and providing them education and training that they need. One of the favorite things about my job is actually teaching. So I really get that opportunity. I teach ServSafe classes where I get to teach our managers hospitals, restaurants, Santa for the proper sanitation to keep their food healthy. I also teach monthly meetings to the dietary managers. I want to empower them when it comes to their job, give them the tools they actually need. To be successful, not just tell them what to do, I like to show them what to do.