To some, a job is just that – somewhere to clock in, earn a paycheck, and clock out. To others, a job is somewhere to build a career, establish connections, and contribute to the well-being of others. However, we know that creating this kind of supportive workplace...
Harri and CGA’s Working in Hospitality survey, which surveyed over 500 hospitality employees from various kitchen settings, shows that a person’s work environment really does matter. Over 65% of hospitality employees say they chose the right industry, reporting that...
Did you know that techniques for staffing your dining program in a senior living community differ from hiring in a dine-in restaurant? Instead of only looking at a potential employee’s customer service skills, you need to account for nutrition education, familiarity...
Since 2020, the food service industry hasn’t had it easy. Between new automation technologies, forced closures during the pandemic, and an already historically high staff turnover, leadership is finding it hard to find and keep employees who are willing to adapt to...
Engaging and keeping top-notch employees in healthcare is a part of operating a long-term care community that can’t be forgotten about. Serving your residents becomes more accessible and enjoyable with the right people on your team, but accomplishing it requires...
The Centers for Medicare and Medicaid (CMS) require every long-term care community to have a registered dietitian (RD) as part of their interdisciplinary care team. Registered dietitians bring a lot to the table! More than nutrition educators; registered dietitians...
Having a skilled and experienced nutrition team is invaluable for the health of senior living community residents and for remaining in compliance with federal regulations. According to changes in the §483.60 guidelines from the Centers for Medicare and Medicaid...
Finding good staff is tough right now for any business, especially in healthcare. Between the “great resignation” in 2021-2022 – where over 4 million people a month quit their jobs – and a general shift in employee demands, organizations are strapped for staff. A...
As people age, finding quality care becomes a concern for them and their loved ones. Long-term care facilities are often a solution, providing an opportunity for older adults to have all their health and wellness necessities taken care of by a well-trained,...
While the world is getting closer to “normal” post-COVID, food service employee shortages remain. While the team at Culinary Services Group (CSG) always makes an effort to put employees first and create the best possible environment for them to want to work in, we’ve...
Brandee Grenda serves as the Director of Clinical Services for Culinary Services Group. She is a graduate of the University of Wisconsin-Madison with a Master of Science in Clinical Nutrition and Dominican University with a Master of Business Administration in Healthcare. She also holds several certifications in health and fitness. Brandee currently volunteers her time for the American Society for Parenteral and Enteral Nutrition’s (ASPEN) Education and Professional Development Committee and Self-Assessment Committee. She is also the nominating chair-elect for Dietitians in Medical Nutrition Therapy, a Dietetic Practice Group for the Academy of Nutrition and Dietetics. Brandee is a published co-author in the ASPEN Nutrition in Clinical Practice (NCP) and the Journal of Enteral and Parenteral Nutrition (JPEN). She has also been interviewed and published in the Journal of Perinatology-Neonatology for her work in a neonatal intensive care unit.
As a leader, Brandee is focused on advocating for continued knowledge and growth within the clinical services team. She believes that this growth is essential for providing the best care possible within the communities and people we serve and the exceptional work stems from a cohesive and knowledgeable team.
Keisha Stevens serves as the Executive Vice President for Culinary Services Group. Keisha has over 20 years of Human Resources experience. She graduated from University of Maryland Global Campus with a Bachelor of Science in Human Resources Management and is currently pursuing a Master of Professional Studies in Applied Industrial and Organizational Psychology at George Mason University. She currently serves as Chairman of the Board at Divine Dance Institute and has previously served as an Advisory Board member at Harford County Department of Social Services and as a Board of Director at Greater Edgewood Education Foundation.
Throughout her career Keisha has mastered many valuable skills including talent management, workforce planning, learning and development, talent acquisition, diversity and inclusion, and compensation and benefits. She has demonstrated expertise leading culture and employee focused initiatives to create high performing, engaged and passionate teams. Keisha is a firm believer that a talented workforce is the cornerstone of business success and is committed to strengthening the company’s culture, building on trust and transparency, and exhibiting behaviors that exemplify our guiding principles.
Amanda Emerson serves as the Area Manager overseeing Culinary Services Group’s Pennsylvania, Ohio, and West Virginia accounts. She has a Bachelor of Business Administration in Hospitality Administration and Management from Fairmont State University and an Associate of Science in Culinary Arts and Chef Training from Pierpont Community and Technical College. She is a Certified Dietary Manager, Certified Food Protection Professional through the Association of Nutrition & Foodservice Professionals and is ServeSafe Manager Certified.
Amanda enjoys creating synergy among team members while also providing detailed training and mentorship. Her goal as a leader is to provide the highest level of service to our clients while fostering growth and leadership among team members.
