A Fun Challenge: Shannon Returns to Resthaven

Shannon Hutchins knows aged care kitchens. From ensuring food safety to providing an outstanding dining experience and managing staff, Shannon is bringing his expertise to the table, returning to Resthaven as Hospitality Services Manager.

Shannon first began with Resthaven in 2011 before taking a break in 2020. After five years, he has returned, this time to support Resthaven’s transition to the Strengthened Quality Standards, which come into play on 1 November.’

Shannon says, ‘The new Standards have a stronger emphasis on food and nutrition. I am here to ensure Resthaven meets and exceeds these standards.’

‘Residents expect a high level of service,’ Shannon says. ‘At Resthaven, we are working closely with residents to achieve this. For example, we are encouraging individuals to share with us their favourite family recipes that we can use in the kitchen, and to provide us with feedback on meals and new menu items. At the end of the day, we are making improvements across the board for residents in their food and dining experience.’

Shannon began his career in hospitality when he was in Year 11 at high school.

‘I was in the ‘School to Work’ program, which supported students to try out an industry they could see themselves working in,’ Shannon says. ‘I found a job as a kitchenhand at the local hospital, and when a vacancy came up for that role, I applied.’

But instead of getting the job, management at the hospital offered Shannon an apprenticeship - Certificate III in Commercial Cookery.

‘I still had to finish Year 11, so I was working full-time doing my apprenticeship and also enrolled at school,’ Shannon says. ‘It was pretty full on.’

Shannon finished his apprenticeship and continued to work at the hospital, earning new roles and gaining more responsibility. He worked his way up to the position of head chef, and in 2011, he joined Resthaven for the first time.

‘Resthaven Mount Gambier was being built, and I joined the aged care home to set up and establish the hospitality services there,’ Shannon says.

The project was completed in 2012, and in 2014 he moved into a relieved role, based at head office. Shannon’s expertise was again called on to set up the hospitality services at Resthaven Port Elliot, where construction had just begun.

‘Setting up hospitality and dining in aged care is a challenge, but it’s a fun challenge,’ Shannon says.  ‘You have to get the systems and processes together, as well as bring in staff. The first residents who come in are always special. It’s a big milestone for them, and it’s a big milestone for us too. ‘

In 2020, Shannon left Resthaven to set up his second Vietnamese restaurant with his partner. The pair now have a mix of their own restaurants and franchises, with four businesses, down from five after they sold one at Fairview. Things were going well, but Shannon missed aged care.

‘I like working with residents and making their lives better through the food we offer,’ Shannon says. ‘It’s a very different thing to make meals for the same people each day, compared with serving diners in a restaurant.’

A job came up with another aged care provider, and Shannon moved into that role in 2022. Again, he helped to establish a new aged care home, and over time, worked to transform the hospitality services, bringing the work in-house.

‘I always kept an eye on Resthaven vacancies, and when this new role came up, I thought to myself, if I don’t apply for that, I’ll be kicking myself – so I did, and I was successful in getting the job,’ Shannon says. ‘I am very happy to be here.’

As well as the transition to the new Standards, Shannon is working on several other projects, including improving processes at site kitchens and implementing new electronic Menu Management software.

‘I do feel like all my experiences have been leading up to this point,’ Shannon says. ‘This role is a chance for me to bring everything together.’

For anyone thinking about getting into hospitality in aged care, Shannon has this to say:

‘It is a hard job, but it is very rewarding,’ Shannon says. ‘The hours are good, but it is full-on, hard work. As well as providing delicious food, you must think about dietary needs and how you can please everyone. Yes, you know the number of people you are serving each night (with no walk-ins), but there is a lot more involved than what you get in your average restaurant. You’re looking after people in a way that is very different from serving individuals at a pub or restaurant.’

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