EMPLOYEE SPOTLIGHT:
LASHANDER JOHNSON
FOOD SERVICE DIRECTOR
EMERGENCY HOSPITAL SYSTEMS
In this month’s Employee Spotlight, we’re happy to feature Lashander Johnson, the Director of Food Services for Emergency Hospital Systems, who plays an integral role in overseeing food service operations at EHS.
With a wealth of experience in the field, Lashander brings her passion for hospitality and dedication to excellence in every aspect of her work.
Can you tell us about your background and how you became a Food Service Director?
I graduated from Virginia College in Jackson, Mississippi, and began my foodservice career at Harris Health Systems, where I worked as a Supervisor for eight years. I also had the opportunity to work at CHI St. Luke’s in Sugarland as the Patient Services Manager before joining Luby’s Culinary Services, contracted to Emergency Hospital Systems.
What do you enjoy most about your role in food service management?
My typical day involves auditing patient records to ensure the accuracy of insurance information, contact details, and other key patient data. I also assist the medical records and billing departments with necessary corrections and support outpatient and ER registrations when needed.
What are the biggest challenges you face in overseeing daily operations, and how do you manage them?
The biggest challenge is labor shortages. To address this, we cross-train employees to work in multiple positions. There are also times when, as the manager, I step in to fill those roles myself
How do you ensure the meals meet nutritional standards and customer satisfaction?
Our corporate Dietitians design menus to meet nutritional standards, and we have Patient Dining Associates who take patients’ orders, ensuring they align with diet restrictions. Luby also conducts patient surveys to gather feedback and improve the meal experience.
How do you manage food safety and quality control in a busy kitchen?
Safety and quality control are paramount. We have established clear guidelines and ensure all staff are properly trained. Regular temperature checks and food safety audits are conducted to maintain high standards in a busy kitchen.
What is your process for designing and updating menus?
While the menus are designed and updated by our corporate Dietitians, they also consider patient feedback from surveys and input from Directors.
Can you share a memorable or rewarding experience while working in this field?
The most rewarding experience is receiving recognition from patients or their families. Whether it’s a heartfelt card or positive comments in a survey, sharing that recognition with my team and seeing their joy is incredibly fulfilling.
What advice would you give to someone aspiring to work in food service management?
To succeed in food service, you must be a Servant Leader. Leading humbly and always putting your team and customers first is essential.
What do you like to do in your spare time?
I enjoy spending time with my family, traveling, and reading a good book—though nothing scary!
Is there anything else you’d like to add?
I’m proud of the relationship we’ve built between Luby’s Culinary Services and Emergency Hospital Systems. It’s been a rewarding partnership.