![]() Kipper joins us at an important time for the Insurance Division as it assists in the implementation of the federal Affordable Care Act at the state-wide level in Nevada. He was appointed by Nevada Director of Business and Industry Terry Johnson. Kipper was appointed as Nevada Insurance Commissioner effective October 24, 2011. This division provides a vital service to the state, and it has been an honor to oversee it for the last year and a half.” Appointments 2011 He resigned from the position on June 2, 2010, stating, “It has been a privilege to serve the people of Nevada in this capacity. Kipper previously served as Nevada Insurance Commissioner from December 2008 to June 2010. Nevada Commissioner of Insurance (2008-2010) He held the office until July 2, 2015, three weeks after abruptly announcing plans to step down. Political career Nevada Commissioner of Insurance (2011-2015)Īfter a brief retirement from the position, Kipper was reappointed Nevada Commissioner of Insurance on October 24, 2011. Kipper is a graduate of the University of Wyoming, and holds a degree in business administration. Kipper began his career in the insurance industry as an independent life and health agent in Laramie, Wyoming, in 1985. Kipper began his regulatory career at the Wyoming Department of Insurance, serving nearly five years as a life and health insurance standards consultant, where he conducted form filing reviews, performed legislative duties and served as a liaison for consumers. Prior to his work with HIAA and AHIP, he worked in Washington, D.C., as a health analyst and staff member for the National Association of Insurance Commissioners, where his focus was on senior issues. Kipper worked as the Senior Regional Director for the Health Insurance Association of America and America’s Health Insurance Plans from January 2001 through August 2005, where he led legislative and regulatory efforts in a number of states, including Oregon, California, Texas and Colorado. He also previously served as the Oregon Insurance Administrator. Kipper served as the Deputy Commissioner in charge of the Office of Health Insurance for the Louisiana Department of Insurance and as CEO of the State of Louisiana Office of Group Benefits. Question: What’s an update that you’re excited for at the Hospital?Īnswer: “The new coffee shop coming to the main lobby of the Hospital is so exciting, and that will be run through food services and a new growing team member! It will offer new options that we don’t offer in the cafe, so that’s an exciting offering.Email to notify us of updates to this biography. That’s the most important thing to take away these days. I just ask people, just like anywhere, to treat others how they want to be treated. Supply and demand is also hitting us hard and I’m sure we’ll feel that for a while. We’re not here to profit, simply serve the community. Hopefully people realize that and understand here that our prices are pretty fair at the cafe. Going out to eat, even fast food, is super expensive. ![]() Question: What is a challenge facing the food service industry?Īnswer: “Inflation has definitely hit hard. I used to donate my food to Synergy House and get the kids involved by teaching cooking classes, and life skills. I’m so happy to give back, like to the Foundation and others like Synergy House. Question: What is an accomplishment you are most proud of in your career?Īnswer: “It’s always nice to be able to give back. We have a wake boat to do water sports with the family. Question: What is a hobby of yours outside of cooking?Īnswer: “My family loves to boat at the nearby lake, Smithville. ![]() I really like that the Hospital emphasizes the PRIDE values and that it is expected of all employees.” Our shifts are balanced in 8 hours, guaranteed every other weekends off and no late-night work, which is almost unheard of in this industry. Question: What do you love most about working at the Hospital?Īnswer: “Reasonable hours and work-to-life balance. ![]() I’ve always said that the Hospital has the best and most cost-effective shrimp scampi in town!” Chef Yoshi also added that they try to locally source their ingredients as much as possible as well, something he is proud of. Answer: “That’s always tough one, because I like everything! It’s probably easier to ask me what I don’t like. ![]()
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