eva shum

Directs and manages the daily operations and activities of the Food Services Department to achieve quality improvement, fiscal, productivity and patient satisfaction goals and objectives

Manage Retail operations which generate 8.5 annual revenue and 1.5 Million annual transactions with 40+ union workers including supervisors and leads. Participate in new cafe activation task force including staffing and equipment planning task force. Plan and lead weekly culinary meeting with production team. Ability to drive sales with 5% increase with launching special Global chef event. Implement CICARE training to improve on Customer satisfaction.

Plan and host annual Leadership events

Lead food services operation and staff at multiple locations. Document nutrition assessments in MDS and conduct counseling for patients.

Experience with launching AYR room service meal ordering system, oversee trayline and food delivery for over 1700 meals per day and over 1500 calls for Call Center. Currently oversee retail operation with over 30 FTE with 3 supervisors and 8.5 M annual sale.

Oversee large team of 60+union food services workers, 32 diet assistants, 550K inbound calls and trays for both Stanford Health Care and Lucile Children Hospital. Successful roll out of At Your Request Room services program and result in 120% of improvement in Patient Satisfaction score. Manage programing 120 + diet and 800+ food items in Health Touch system for patient meal ordering and lead numerous Epic and Health Touch upgrades for both hospitals. Interview and train over 50+ qualified food service and diet assistants for At Your Request room services program. Lead multiple patient satisfaction task force, contingency staffing planning, Patient safety and Patient Experience Fair for hospitality department. Organize team including front line staff and management team to organizing employee engagement. Employee satisfaction survey result in 21 points above bench mark.

Manage offsite meal delivery using cook chill meal prep system. Successfully implement job tasks redesign project for the diet office to improve customer satisfaction and cross train staff for better staff coverage.

* Oversee 400k * annual meal preparation with Western and Asian menu options. Supervise 20 * diverse kitchen staff and dietitians between 4 kitchen locations. Design weekly menu for onsite and offsite meal delivery to 1000 * participants between 5 locations. Implement computerized menu card system to increase the efficiency.