by Culinary Services Group | Nov 14, 2018 | Senior Dining
We often underestimate the role that vision plays in our decision making, and yet, what we see influences a lot of what we do. It’s why you’re more likely to hire the best-dressed candidate, eat at the restaurant that appears cleaner, and buy from the company with the...
Brandee Grenda serves as the Director of Clinical Services for Culinary Services Group. She is a graduate of the University of Wisconsin-Madison with a Master of Science in Clinical Nutrition and Dominican University with a Master of Business Administration in Healthcare. She also holds several certifications in health and fitness. Brandee currently volunteers her time for the American Society for Parenteral and Enteral Nutrition’s (ASPEN) Education and Professional Development Committee and Self-Assessment Committee. She is also the nominating chair-elect for Dietitians in Medical Nutrition Therapy, a Dietetic Practice Group for the Academy of Nutrition and Dietetics. Brandee is a published co-author in the ASPEN Nutrition in Clinical Practice (NCP) and the Journal of Enteral and Parenteral Nutrition (JPEN). She has also been interviewed and published in the Journal of Perinatology-Neonatology for her work in a neonatal intensive care unit.
As a leader, Brandee is focused on advocating for continued knowledge and growth within the clinical services team. She believes that this growth is essential for providing the best care possible within the communities and people we serve and the exceptional work stems from a cohesive and knowledgeable team.
Keisha Stevens serves as the Vice President of Human Resources for Culinary Services Group. Keisha has over 20 years of Human Resources experience. She graduated from University of Maryland Global Campus with a Bachelor of Science in Human Resources Management and is currently pursuing a Master of Professional Studies in Applied Industrial and Organizational Psychology at George Mason University. She currently serves as Chairman of the Board at Divine Dance Institute and has previously served as an Advisory Board member at Harford County Department of Social Services and as a Board of Director at Greater Edgewood Education Foundation.
Throughout her career Keisha has mastered many valuable skills including talent management, workforce planning, learning and development, talent acquisition, diversity and inclusion, and compensation and benefits. She has demonstrated expertise leading culture and employee focused initiatives to create high performing, engaged and passionate teams. Keisha is a firm believer that a talented workforce is the cornerstone of business success and is committed to strengthening the company’s culture, building on trust and transparency, and exhibiting behaviors that exemplify our guiding principles.
Crystal Duncan serves as Senior Director of Business Development for Culinary Services Group in the South. Crystal has over 25 years of sales experience in both the food and beverage and healthcare industries. She graduated from Louisiana State University with a Bachelor of Science in Dietetics and has a Master of Business Administration from the University of Phoenix. She has FMP and HACCP certifications. She has previously served as Chair of the Association of Healthcare Foodservice and as the Diversity and Inclusion Ambassador for the Women’s Foodservice Forum. She has been a board member with the Multicultural Foodservice Hospitality Alliance and is a longstanding member of the Academy of Nutrition and Dietetics.
Crystal is passionate about customer-centric food service operations and food safety compliance in the healthcare industry. She is a dynamic sales leader who focuses on account growth, innovative product implementations, and sustainable outcomes for clients.
Stacey Bedingfield serves as the Regional Director of Operations for the Southern Territory. She has a degree in Culinary Arts and Restaurant Management and more than 25 years of experience in healthcare food service management, with 15 years of experience managing multi-unit operations. Stacey began her career as a Sous Chef at Walt Disney World’s Grand Floridian Convention Center before moving into healthcare dining operations.
Stacey is a member of the American Culinary Federation and is a Certified Dietary Manager, Certified Food Protection Professional, and is ServSafe certified. Stacey is driven by her ability to improve the lives of our residents, patients, customers and co-workers through dedicated service and a commitment to quality. She is motivated to be a high performing leader by making personal connections to residents and team members alike.
Amanda Emerson serves as the Area Manager overseeing Culinary Services Group’s Pennsylvania, Ohio, and West Virginia accounts. She has a Bachelor of Business Administration in Hospitality Administration and Management from Fairmont State University and an Associate of Science in Culinary Arts and Chef Training from Pierpont Community and Technical College. She is a Certified Dietary Manager, Certified Food Protection Professional through the Association of Nutrition & Foodservice Professionals and is ServeSafe Manager Certified.
Amanda enjoys creating synergy among team members while also providing detailed training and mentorship. Her goal as a leader is to provide the highest level of service to our clients while fostering growth and leadership among team members.
Tiffany Bierman serves as the Regional Clinical Director for Culinary Services Group in the South. She is a graduate of the University of Kentucky with a Bachelor of Science in Dietetics. Tiffany is a member of the Academy of Nutrition and Dietetics, the Northern Alabama Dietetics Association, and the American Diabetes Association. Throughout her career, she has taken on several nutritional spokesperson roles at various organizations. Tiffany is also a member of the Kentucky Alumni Association and is an alumnus of the University of Kentucky Cheerleading.
Tiffany began her career with CSG as a clinical nutrition manager before being promoted to her current role. Now she seeks to mentor clinical team members to work together through knowledge and resources to improve the lives of those they serve. She has impacted the organization by training and developing several Registered Dietitians and Certified Dietary Managers within the company and creating an outpatient nutrition program for one of our clients.
Mark Topper serves as the Corporate Controller for Culinary Services Group. He has over 28 years of experience in accounting services and is responsible for defining and documenting many of the accounting processes that will help CSG grow. In his role, Mark supports the executive management team by providing accurate financial insights to guide them in business decisions.
Mark is always looking for ways to improve accounting processes in alignment with the company’s mission and goals. He believes open communication with managers and employees is the best way to define challenges and plan a course of action to make appropriate changes.
