CDM, CFPP of the Month - July 2025
Name: Angela Collins, CDM, CFPP
Job Title: Dietary Manager
Employer: Nelson County Health Systems
Job Location: McVille, ND
Years at Current Facility: 6 years
Years in Current Position: 4 years
CDM, CFPP Since: 2022
Why did you decide to become a CDM, CFPP?
I was working as the main evening cook when I was approached by our administrator and current dietary manager. They asked me to start the CDM, CFPP classes because they thought I would excel in the position.
What are your main responsibilities in your current position?
Scheduling, payroll, ordering food/supplies/supplements, menu planning, training new dietary staff, QA, coding bills, attending care conferences, attending IDT meetings, weight monitoring, assisting residents during meals, and helping in the kitchen when needed.
How do you organize your time at work to make sure you accomplish all your responsibilities?
The biggest thing that helps me is making a daily “To Do” list. Then I have a visual in front of me so I can plan my day accordingly.
What is an example of an innovative way you have made change at your facility and how did you implement it?
I have gotten the residents more involved with menu planning. I started getting their input on what types of things they would like to see on the menus. Then I do my best to incorporate their suggestions into the newest menu cycle.
What was your first job in the foodservice industry?
Working as an evening dietary aide at my current facility.
Who has been your biggest mentor in foodservice and how have they helped shape your career?
The registered dietitian who comes to my facility has always been a huge help to me. She was my proctor while completing the CDM, CFPP courses and has continued to teach me things. Anytime I have questions she is there to answer them. There was a point shortly after becoming the dietary manager where I doubted that I could do it and she ended up talking me through my doubts and reassured me that I was going to be successful.
What are the biggest challenges you face in your position and how do you handle them?
Staffing has always been a challenge. I step into any role in the kitchen that needs help. I currently am on the weekend and holiday rotations for evening dietary aide to help cover shifts. I also help cover vacations and call-ins when needed. This is where my good organization skills come into play with having to balance working kitchen shifts and still completing my manager tasks.
What is your favorite part of your job?
Interacting with the residents is the best part of my job. This is the first job that I’ve had where I felt like I had a purpose. I feel honored to be a part of the residents’ lives.
How do you stay up to date with current innovations and trends?
I keep up with current innovations and trends mainly through magazines (Nutrition & Foodservice Edge, Foodservice Equipment & Supplies, and Today’s Dietitian). Social media is also a good way to stay current with trends.
How do you envision the foodservice industry changing in the next few years?
That’s a tough one to answer because I’ve only been involved in the long-term care side of the foodservice industry. In long-term care, I envision a change in what types of meals are being served as the next generation starts entering nursing homes.
What is your advice to those just getting started in the foodservice industry?
It can be extremely overwhelming in the beginning, especially learning all of the food codes/rules/regulations. Take it day by day and just do the best you can. Networking is a huge deal! This gives you others in the industry that you are able to ask questions and bounce ideas off of.