CDM, CFPP of the Month - October 2025
Name: September Sackett, CDM, CFPP
Job Title: Nutrition & Culinary Director
Employer: Presbyterian Homes & Services – Highland Ridge
Job Location: Williamsburg, IA
Years at Current Facility: 3 years
Years in Current Position: 9 years
CDM, CFPP Since: 2020
Why did you decide to become a CDM, CFPP?
I became a CDM, CFPP with a little encouragement from my administrator and director of nursing. They saw potential in me and believed I’d be a great fit for the role.
What are your main responsibilities in your current position?
As a Nutrition and Culinary Director, I oversee the development and execution of nutritious and high-quality meals. I lead the culinary team, ensure regulatory compliance, and help design menus that meet those diverse dietary needs while maintaining cost efficiency. My role combines strategic leadership, staff training, and collaboration with stakeholders to promote health, sustainability, and culinary excellence across all food service operations.
How do you organize your time at work to make sure you accomplish all your responsibilities?
I prioritize weekly and daily tasks, block time on my calendar, and delegate where appropriate. I use digital tools to stay organized, build in flexibility for unexpected issues, and reflect weekly to adjust and stay on track. This structure helps me stay focused, efficient, and proactive in leading my team and meeting goals.
What was your first job in the foodservice industry?
I started as a dietary aide at age 14.
Who has been your biggest mentor in foodservice and how have they helped shape your career?
My biggest mentor in foodservice has been my dietitian, Charlene. She played a crucial role in the early stages of my career as a CDM, CFPP, guiding me through my coursework and teaching me the core principles that continue to shape my work today. Much of what I know, I owe to her mentorship, patience, and dedication. Even now, I’m always learning because in this field, growth never stops.
What are the biggest challenges you face in your position and how do you handle them?
A couple of the biggest challenges I face in my position are managing staffing levels while ensuring residents are happy and well cared for. Staffing shortages can strain the team and affect service quality, so I am trying to focus on supporting the staff, improving retention, and staying proactive with hiring and training. At the time, meeting every resident’s expectations can be difficult, but I handle this by actively listening, communicating openly, and working with the team to create a positive, responsive environment where everyone feels heard and respected.
What is your favorite part of your job?
My favorite part of my job is the people. I truly love the residents who live here. I enjoy working with such a wide age range, from 14 to 72 years old. It’s incredibly fulfilling to teach others and share my knowledge about food codes, policies and procedures, food safety, regulations, sanitation, and more. Helping others learn and grow in this field is something I genuinely enjoy.
How do you stay up to date with current innovations and trends?
I remain up to date on innovations and best practices by regularly following updates from the ANFP, engaging with CDM, CFPP professionals, and staying informed through my current employer’s initiatives and standards.
How do you envision the foodservice industry changing in the next few years?
I believe the foodservice industry will continue to evolve rapidly over the next few years, especially as generational preferences shift. Younger generations are bringing in a wide range of dietary needs, including food allergies and sensitivities, which means menus will need to become more inclusive and transparent.