Keep It Rock'n

“Keep it rock’n”. This phrase is well known to the food service staff at Marian Regional Medical Center and has become one which I look forward to hearing each day of my food service management rotation. It can be heard resonating throughout the main kitchen as Food Service Director, Kevin Leitner, makes his daily rounds. Keep it rock’n exemplifies Kevin’s upbeat personality and his engaging leadership presence, which is commanding, yet supportive and approachable. His positive mentality, strong Christian values, and management acumen serve the hospital and community well.

Kevin Leitner, CDM

Food Service Director, Marian Regional Medical Center

As dietetic interns we rely on a variety of preceptors to guide us on our journey to becoming a registered dietitian. Not one preceptor is like another; they all have unique backgrounds, strengths, and personalities. Each rotation and preceptor provide an opportunity to learn something valuable. Our preceptors are a fountain of knowledge, and it is important that we show up each day, ready to listen and absorb everything they have to teach us.

After the first four weeks of my rotation, what continues to impress me about Kevin’s leadership style is how he interacts with and supports his staff. While rounding the kitchen, he takes the time to personally check-in with each worker, and he is not above stepping-in to help out if they need support, even if that means washing dishes for a half hour to help an employee get back on track. His lead-by-example and compassionate management style stems from his Christian faith.

For Kevin, the bible verse above isn’t just a piece of art hanging on his office wall, it’s a representation of how he views life and how his actions reflect the principles of Christianity in everything he does. His faith guides his decision-making process and gives him hope and purpose in the face of difficult situations. As food service director, he encounters no shortage of difficult situations. Yet, despite the challenges, what keeps his job rewarding is the opportunity to open his arms to everyone who comes through the hospital doors and take care of them to the best of his ability.

Being a food service director has its perks. One of them is being able to spontaneously decide to give out cookie platters as part of hospital staff appreciation. With Kevin’s artistic vision and a little help from some staff, we were able to deliver appreciation platters to over fifteen hospital departments. A small, yet impactful act of service can go a long way towards making a hospital’s staff feel appreciated and valued.

For entry-level dietitians and others who are interested in becoming a food service manager, director, and leader, Kevin recommends communicating this desire to your supervisor and pursuing and completing projects which show leadership and initiative. He also suggests earning a certified dietary manager (CDM) credential and making sure you have a bottom to top understanding of food service positions. Additionally, there are some important traits which distinguish an average or good leader from a great one. These include being humble, honest, and transparent about your department’s failures and successes, maintaining strong communication between staff and management, being comfortable enough to discuss difficult topics, and having a strong attention to detail.

As an intern and future dietitian, I hope to incorporate what I have learned from Kevin into my future practice. Whether I find myself in food service management or not, I will remember his teachings as I serve my community and strive to always “keep it rock’n.”