Her Story
About Dominique
Dominique Hodge is a dining services, senior living hospitality, culinary operations, and food service leadership professional with experience in dining program management, service coordination, kitchen operations, cooking, menu support, team leadership, and resident-focused hospitality. She currently serves as Director of Dining Services at The Bristal Assisted Living, having started in the role recently after beginning her senior living career in 2018. Her background includes progressive culinary roles with Sunrise Senior Living, where she started as a part-time line cook. She holds a certificate in culinary arts from Bullard Havens Technical High School in Bridgeport, Connecticut, an Associate's degree in Culinary Arts earned in 2014, and a Bachelor's degree in Hospitality Management earned in 2016 from Monroe University, as well as ServeSafe and ServeSafe Allergen certifications. She studied abroad in Italy for three months during her bachelor's program, which influenced her approach to food integrity and Italian cuisine. Dominique attributes her passion for the dining experience to her grandmother Flores and credits chefs Jim Santana and David White for their encouragement. She values integrity, compassion, and resilience in her work and personal life, and advises that attitude determines altitude.
Her Interview
Ten minutes with Dominique
01What do you attribute your success to?
My passion for the dining experience comes from my grandmother Flores, being able to pull people together over a good meal. I also give shoutouts to amazing chefs like Chef Jim Santana and Chef David White who poured into me and encouraged me.
02What’s the best career advice you’ve ever received?
Don't let discouragement define how far you get. Your attitude is what's gonna determine your altitude in life. Continue to be me, because that's my superpower.
03What advice would you give to young women entering your industry?
Your attitude is what's gonna determine your altitude in life. How you approach it with your attitude is how far you'll go.
04What are the biggest challenges or opportunities in your field right now?
Sometimes our seniors may not be happy with certain things, and it may not have anything to do with the food. Navigating those situations based off of the individual resident can be a bit challenging, but we end up finding a solution.
05What values are most important to you in your work and personal life?
Holding myself with integrity, being compassionate, and being resilient.
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