CDM, CFPP of the Month - December 2022

Name: Nickie Hanks, CDM, CFPP, FSP  

Job Title: Dietary Director, CDM, CFPP

Employer: Electra Hospital District

Job Location: Electra, Texas 

Years at Current Facility: 26 years

Years in Current Position: 26 years 

CDM Since:  1997

Why did you decide to become a CDM, CFPP?

The offer was presented to me and I accepted. It was definitely the best decision I ever made.

What are your main responsibilities in your current position?

Our patients are my top priority, along with inpatient, outpatient diet instructions, clinical charting, day to day operations of the Dietary Department, ordering, billing. Catering and numerous other tasks.  

How do you organize your time at work to make sure you accomplish all your responsibilities?

Lots of prioritizing, I plan my days in advance and try to allow extra time for the unexpected. 

What is an example of an innovative way you have made change at your facility and how did you implement it?

It was not my idea or suggestion and you could say I was a tad bit resistant, but purchasing new software for our cash register, employee meal charges, and a kiosk for the patient floor. There was a lot of teamwork to get it up and going.

It has saved more then a few employees a lot of time, I am sure glad I was encouraged to try! 

What was your first job in the foodservice industry?

My first job in the foodservice industry was as a dishwasher at Westward Ho.

Who has been your biggest mentor in food service and how have they helped shape your career?

Mrs. Jan Reed former CEO of Electra Hospital District, she always had faith in me even when I did not. 

What are the biggest challenges you face in your position and how do you handle them?

The high cost of food and being able to provide patients with an appealing, nutritious meal. We continue to monitor waste. I'm fortunate to have the best of contracts for quality and prices Thanks to Luther whom handles all of our contracts.

What is your favorite part of your job?

The relationships with patients, patients’ families, coworkers and Board members.

How do you stay up to date with current innovations and trends?

I utilize a lot of continuing education. I also read Edge Magazine and  take advantage of ANFP's many resources.

How do you envision the foodservice industry changing in the next few years?

Ever changing and a huge challenge, but worth the effort. 

What is your advice to those just getting started in the foodservice industry?

Take pride in all that you do, hold yourself and staff to high standards, and thank the Lord.