Terrence Sullivan isn’t afraid of a challenge. In fact, the obstacles presented by the COVID-19 pandemic have been opportunities for the new chef at Bon Secours St. Francis Medical Center to lean on his more than 35 years of experience in food service. Terrence shares that this wealth of knowledge is what has prepared him to overcome the staffing and supply issues the pandemic has brought to the entire food industry.
When asked specifically what he’s learned during COVID-19, Terrence points to his colleagues.
“Just being able to work as a team and being able to cross-train the staff to work in different positions,” he shares.
Training others is especially important to Terrence because mentoring team members is one of the things he loves most about being a chef. He also loves that being a chef offers him the chance to be creative. Those who’ve tasted the delicious offerings at St. Francis’ Fleur Deli Café can attest to that creativity.
Terrence may be new to this facility, but he has a long history with Bon Secours and our Richmond, VA market, having spent nearly a dozen years at St. Mary’s Hospital in a variety of roles including senior sous chef and executive chef. The familiar mission and spirit of our ministry has made it an easy transition for Terrence to St. Francis Medical Center.
“(My) teammates just needed leadership, but have been very receptive to changes,” Terrence says.
One of the first things the chef shared with his new teammates is that he is first and foremost a family man. Terrence is very proud of his three daughters, ages 15, 20 and 23. Just as the pandemic changed the way Terrence approached his work as a chef, it’s had a similar impact on him away from work.
“I look at life in a whole different perspective,” Terrence says. “Love everyone, especially your family, because tomorrow is not promised.”
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