Leading by Example with Warmth and Joy

During my food service management rotation at Santa Barbara Cottage Hospital I was fortunate enough to work with Shaina Keough, the recently-hired sous chef. Shaina has a big, warm smile and her passion for getting creative in the kitchen came through the very first time I meet her. She loves when she can figure out how to make recipes work for as many patients in the hospital as possible, without compromising taste and presentation. Shaina inspired and reignited my own passion for cooking and developing new recipes. Working around her reminded me of my own joy for experimenting in the kitchen. See below for more about Shaina’s journey to where she is now.

Sarah: Why did you become a chef?

Shaina: Growing up, my mom made dinner for the family and we had a sit down family dinner almost every single day and three weeks every summer I spent with my grandmother and would spend that time in the kitchen with her cooking and baking. I was totally immersed in it. I was about 12 years old when I first decided, “I think I want to cook for a living.”

Sarah: Growing up did you work in restaurants or in food service areas?

Shaina: When I was 15 I got my first job at the burger place near my parents’ house, handling Saturday lunch rushes, which was crazy, but I totally loved it. I went to Santa Barbara City College culinary school and worked my way through a few smaller places in town, including some catering as well.

Sarah: What brought you to Cottage Hospital?

Shaina: Before I decided to come to Cottage I was about to turn 26, which is when you get kicked off of your parents’ health insurance. Wasn’t sure what to expect when I got here in the creativity department. It’s a hospital after all. I worked at each different station, which I think is really important - to know how each station works and what it entails, especially in a big place like this. We do 3,700 meals/day here.

Sarah: Were you coming in to be the sous chef?

Shaina: No. That wasn’t my plan, it just happened that way. I love what I am doing and I feel I am making a big impact on the community as well as our department. It is a feel-good job for me to know that the work I am doing is going towards helping people heal. I get a lot of what I like to call “soul food” out of that.

Sarah: You said you get a lot of creativity out of working here. Can you elaborate on that?

Shaina: I do. It is very surprising actually. Initially I was intimidated and scared of the job and I wasn’t sure I wanted to be in a managerial position. At first I wasn’t sure I was ready. Still don’t know if I am ready (laughs). I try like hell every single day. I think so far so good.

Sarah: Do you feel that having the experience in each position gave you a better overview of the operation?

Shaina: I think it is really important to understand the struggle that each station goes through and that way I can understand where they are coming from. Also, it makes it easier for me to come up with solutions.

Sarah: How does it feel to be a female chef in a position of power?

Shaina: It isn’t as common, and especially in a leadership role too. It is hard to get up to this point because getting 30 grumpy old men to do what you’re telling them is not easy (laughing). That is another reason I think it was important for me to work all the stations, because they all know I can do what they do.

Sarah: Do they come to you more than Chef now with issues or day-to-day things?

Shaina: Day to day stuff like ordering and that type of thing and also with any computer trouble and practical stuff.

Sarah: What else do you see yourself doing while you are here?

Shaina: Eventually I think I would like to move over into room service. I really like the clinical side of it, getting into nutritionals is something I always love. I still have a lot to learn from Chef and he has been doing this a long time and has a lot of creativity.

Sarah: Going more into that side of things? The nutritionals and the recipes?

Shaina: Not exactly. Patients and managing room service, supervisor maybe. Something that, let’s put it this way, something where I don’t have to wear a hat. Something where I can wear professional clothes. These seem like simple things, but for someone who has been wearing a chef coat since she was 15, it is a big deal. I think I could also get a lot of growth out of it, not in the near future since there is a lot I want to accomplish in my current position before I go anywhere.

Sarah: What are the things you want to accomplish now?

Shaina: The first project is the overnight cart, which will change the quality of what the patients receive if they are admitted after the kitchen is closed, because it is important to me they understand they count just as much as someone who is admitted at 8am. Something else rolling out around the same time is an AM prep person, which does not exist right now. As the population of Cottage Hospital grows, we need our production to grow with that. The third project is for my personal growth. I had to do a self-assessment and so one thing I am focusing on now is what is it going to take for me to be more of a leader and mentor rather than just being someone who piles on more work. That is what I am working towards.

Shaina exhibited leadership by always being willing to jump in and help. No task was too small for her. She inspired me and reminded me that hard work and dedication can get you where you want to go in any field. Also, she demonstrated that being part of the team creates cohesion and unity amongst employees - pivotal for success in any area of business and for creating a positive work environment. She leads by example, and I hope to carry forward the lessons I learned from her into every position I take on in my career, no matter the setting.