Hi everyone! My name is Leah Kern. So far, I have completed my food service management rotation and I am currently in the middle of my wellness concentration rotation.
For food service, I was at a corporate account in Manhattan called Soceiete Generale. To be honest, I really did not like the experience at first. I was frustrated because I felt like I couldn't see how it would be valuable to be an RD in the food service management role. Though I was frustrated, I went in every day with a goal to talk to the employees and customers, getting to know as many people as possible.
With time, I came to realize the different ways that an RD could use their nutrition knowledge to influence the kinds of food being offered at the account. Additionally, the RD acts as the point person to answer any questions about the food including allergens, dietary restrictions, and mindful options. If customers want to understand what makes something mindful, an RD is the perfect resource!
Though I’m glad I got to learn how an RD plays a role in food service management, this was not the main lesson I took away from this rotation. The most valuable experience I had during my food service rotation was getting to know the employees. Most of the employees at this account had been working there for 4-5 years (since it opened). So, coming in as the new intern was pretty intimidating. I realized it would take time for them to warm up to me. They all have their routines and they work together in such an unspoken flow. As a result, I knew at first, I would have to just observe.
Each day, I would get to know one or two employees. I asked them where they are from, how long they’ve been with Sodexo, if they’ve moved positions within the company, etc. With time, the employees got more comfortable around me and in no time, we were joking and having fun together.
From this experience, I learned the importance of getting to know your employees (and/or coworkers). Though it was intimidating at first, ultimately people are just people and they want to feel seen and heard. If you ask someone their story- even if it's just a few questions- it shows them that you see them, you hear them. This is one way you can establish a mutual respect, which is crucial between a manager and their employees.
I went into food service expecting to learn how to manage a kitchen, write a budget, and price out a menu. Though I certainly learned all those skills, the most valuable skill was one I never expected to learn: The value of taking time to get to know the people you work with.
Though English was a second language for a lot of the employees, we worked to understand each other. We stumbled through, laughing at the inevitable misunderstandings, until we eventually got the point across.
I will never forget the importance of this skill in my future work endeavors.
Here is a photo of myself and one of my favorite people to work with at the account.
For food service, I was at a corporate account in Manhattan called Soceiete Generale. To be honest, I really did not like the experience at first. I was frustrated because I felt like I couldn't see how it would be valuable to be an RD in the food service management role. Though I was frustrated, I went in every day with a goal to talk to the employees and customers, getting to know as many people as possible.
With time, I came to realize the different ways that an RD could use their nutrition knowledge to influence the kinds of food being offered at the account. Additionally, the RD acts as the point person to answer any questions about the food including allergens, dietary restrictions, and mindful options. If customers want to understand what makes something mindful, an RD is the perfect resource!
Though I’m glad I got to learn how an RD plays a role in food service management, this was not the main lesson I took away from this rotation. The most valuable experience I had during my food service rotation was getting to know the employees. Most of the employees at this account had been working there for 4-5 years (since it opened). So, coming in as the new intern was pretty intimidating. I realized it would take time for them to warm up to me. They all have their routines and they work together in such an unspoken flow. As a result, I knew at first, I would have to just observe.
Each day, I would get to know one or two employees. I asked them where they are from, how long they’ve been with Sodexo, if they’ve moved positions within the company, etc. With time, the employees got more comfortable around me and in no time, we were joking and having fun together.
From this experience, I learned the importance of getting to know your employees (and/or coworkers). Though it was intimidating at first, ultimately people are just people and they want to feel seen and heard. If you ask someone their story- even if it's just a few questions- it shows them that you see them, you hear them. This is one way you can establish a mutual respect, which is crucial between a manager and their employees.
I went into food service expecting to learn how to manage a kitchen, write a budget, and price out a menu. Though I certainly learned all those skills, the most valuable skill was one I never expected to learn: The value of taking time to get to know the people you work with.
Though English was a second language for a lot of the employees, we worked to understand each other. We stumbled through, laughing at the inevitable misunderstandings, until we eventually got the point across.
I will never forget the importance of this skill in my future work endeavors.
Here is a photo of myself and one of my favorite people to work with at the account.
