It’s 3 a.m. on a Sunday morning in February. The snow is falling lightly and the members of the Landscape Department are warming up their vehicles, getting ready to begin a day with no end in sight. This is a day in the life of the Landscape Department during the winter season. They’re always on call no matter the time or day. With a bag packed with extra clothes, it looks like it’s going to be a big storm and the sleeping accommodations will be an empty apartment in the Gurney building.
Procuring the food and supplies for the Dining program at Pennswood Village is probably is not a topic of conversation at the dinner table. While residents and staff members happily dine at meal times, behind the scenes is a highly dynamic team effort that carries out the vital functions of ordering, receiving and storing the multitude of fresh food and supplies that arrive daily on our back dock.
Our Receiver, Chef and Back of the House Manager collaborate extensively to coordinate the 30 plus weekly food deliveries that help to nourish and sustain our residents and staff members.
The Perplexing Ordering Process
Blue, black, burgundy or purple polo shirts … These are the uniform colors of the Utility Staff of Dining Services that residents see all day and evening, walking the halls in Woolman, Barclay or the Village.
The Utility Staff is comprised of many bright young minds who strive to provide great service to all the residents, guests and their fellow co-workers. They are responsible for numerous and essential tasks throughout the Dining Services Department on a daily basis.
When residents hear “utility,” they think of dirty dishes! Each day the Utility Staff collect, wash, sanitize and store approximately 4300 pieces of silverware, over 5000 pieces of china and nearly 2000 pieces of assorted glassware. Our resilient pot washers hand scrub, rinse and sanitize between 1000 and 1200 pots, pans, sheet trays, and utensils daily to support the culinary team and department.
Pennswood Village is committed to providing a unique and exceptional dining experience for residents—and the foundation of this experience is the ingredients used in cooking the meals. Pennswood cares about the sustainability and quality of the food served. Strongly believing in the Quaker tenant that we are all stewards of the Earth, the talented culinary staff has a passion for curating meals that are fresh, seasonal and locally sourced whenever possible. They not only create delicious meals, but also help support community farmers and the greater environment.
One particularly interesting facet of dining at Pennswood Village is our fish. It is quickly becoming a talking point with fresh local and exotic fish being featured on the menu. With 42 years of culinary experience, Executive Chef Steve Plescha of Pennswood doesn’t just order all the fish, make recipes and cook. He also emphasizes the importance of locally sourced fish and the farm-to-table movement by always sourcing the fish responsibly so not only the residents get the best-tasting fish, but also so the oceans remain a stable ecosystem.
Pennswood Village is excited to officially welcome our new Director of Development, Susan Abtouche!
“Susan was a clear choice for us,” says Ben Hoyle, CEO of Pennswood. “I think she’s going to be a really great fit for Pennswood.”
Susan is now serving as a member of the Senior Management Team, and she will share in the responsibility of overall management and operation of Pennswood. Her main responsibility will be to oversee the planning and implementation of fundraising programs for the community.
This past October, Pennswood Village Dining Services Director Mary Cooley traveled to Minneapolis to attend the prestigious General Mills Champion Council. This council, held at the General Mills headquarters, is an opportunity for invited representatives from different areas of food services to gather and discuss issues, ideas, and solutions to industry related concerns.
For two days, Mary and nine other food industry professionals brought to the table their extensive knowledge and expertise, from hospitality services and restaurants, to hotels and corporate dining. It’s a great way for a variety of industry experts to solve the issues at hand.
“I’m really happy that I was able to participate,” Mary says. “It gives you a view into the industry, not only just my segment, but beyond that as well. It’s a chance to talk to my peers.”
There are many advantages to living at Pennswood Village. But, one of the most popular reasons retirees choose community living is the safety and security that comes along with it.
Fire Prevention Day was October 9, and a good day to recognize the many ways Pennswood Village prevents and prepares for emergencies under the guidance of Dawn Miller-Champalou, Pennswood’s Director of Corporate Compliance and Risk.
“We always plan for the ‘what if’ factor,” says Dawn.
Dawn has been working at Pennswood Village for the past 11 years in the areas of compliance, risk management, and overall safety programs and procedures. With 15 years of managing disaster relief with the Red Cross, Dawn has a strong background in emergency management.
It’s great to celebrate a 35th anniversary, and even greater to realize that several individuals have been along for the entire ride. It is with gratitude that we recognize Linda Squires of Resident Life, Patti Fedirko of the Village Salon, Nancy Sippes in Housekeeping, and Sandy Worrall in Resident Health.
More than anyone else on campus, these four have watched Pennswood Village grow, change and improve since 1980. Read the full article »