How Deep is Your Leadership Bench? A Conversation About Leadership Potential & Skill Development

The great resignation, ongoing staffing shortages, and the pandemic depleted leadership ranks. Many healthcare foodservice leadership jobs have gone unfilled for far too long, and the candidate pool is limited. So, what can a healthcare foodservice leader do to bolster their leadership bench? Join Dave Reeves and Julie Jones, past AHF Presidents, for a leadership development conversation about recognizing potential leaders, developing your team’s leadership skills, and identifying processes that help foster leadership learning in your organization.

Learning Objectives: 
  1. Identify behaviors that signal leadership readiness
  2. Evaluate your leadership skill development practices
  3. Describe processes that build your leadership skills and build the bench strength of your team
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  • Duration:  1 hour 
  • Accreditation: 1.0 CEU - AND (through 1/9/2024) & ANFP (through 12/31/2025)
  • Type: Monthly Webinar
AHF Members; In order to watch the webinar, please sign in. 
Interested in watching the webinar recording and earning CEUs? 
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Visit AHF's website for more information about membership and how to join. 

Course Activities

MEET THE SPEAKERS:

Julie Jones, MS, RDN, LD
Ruck-Shockey Associates
Julie serves as the Director of Performance Learning for Ruck-Shockey Associates. She creates a variety of learning and skill development activities for operational leaders. Her recent interests are developing/evaluating job roles and functions for all employee levels and department leadership organization structures to align the team and clarify expectations.

She spent fifteen years as the Director of Food and Nutrition Services at The Ohio State University Wexner Medical Center before retiring in 2018. Julie was awarded the IFMA Silver Plate for Healthcare Foodservice in 2015.

Julie also serves as an adjunct faculty member at The Ohio State University in the School of Health and Rehabilitation Sciences and the College of Education and Human Ecology.
David Reeves, MBA
Lee Health
Dave Reeves is the System Director of Food & Nutrition Services at Lee Health. He leads the operations for their five-hospital system based in the Fort Myers, Florida, area. He is responsible for the foodservice operations, including all retail operations, catering, patient meal service, clinical nutrition services, and their advanced production facility. 

In addition to operations, Dave is leading the master plan for the foodservice division to transition to on-demand dining service. Additionally, he is leading the design and development of foodservice operations for the Lee Memorial Hospital replacement campus. He is a proponent of developing teams and advocating for self-operated healthcare foodservice as industry best practice.  

Dave is a Past President of the Association for Healthcare Foodservice and the 2020  Lifetime Achievement Award recipient. He has held leadership positions at St. Jude Children's Research Hospital in Memphis, Tennessee, and Edward Elmhurst Health System in the west suburbs of Chicago. 

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