CDM, CFPP of the Month - July 2026

Name: Thomas Mickle, CDM, CFPP

Job Title: General Manager of Hospitality Services

Employer: NANA Management Services

Job Location: Palmer, AK

Years at Current Facility: 2 Years

Years in Current Position: 9 Years

CDM, CFPP Since: 2018

 

Why did you decide to become a CDM, CFPP?

I enrolled in a CDM, CFPP course to take on a general manager position, coming from a production manager role at the Alaska Native Medical Center. CDM, CFPP certification was required at that level.

What are your main responsibilities in your current position?

I currently run the kitchen, housekeeping, and laundry departments at Alaska Veterans and Pioneer Home in Palmer Alaska. NMS is a contractor in this state run, 79-bed assisted living facility. We are the only VA home in Alaska which adds complexity to everything we do.

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

I have come to realize that you will never get everything accomplished in a dynamic environment like this, so it is more about prioritizing and tackling the most important things first. If I take care of the residents, my staff, and the client, everything else finds a way of taking care of itself. We have high satisfaction ratings with the residents, the client is happy, and we have a very low turnover rate, so I think that speaks volumes.

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

Labeling was a huge issue when I started in this facility. We installed an automatic label maker to take the guesswork out of the employee’s hands. I had already built a database at my previous unit, so this made it fairly simple to implement once the employees bought in.

What was your first job in the foodservice industry?

I was a short order cook.

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

I am most thankful to Robin Wade for taking a chance on me. It was probably a big gamble hiring someone from the lower 48 to move to AK and thrive. It was my goal to never let her regret that decision. She always stood up for me and had my back, so I am indebted to her for that.

Also, my company NMS in general has had a huge impact on me. We always put staff first and the shareholders are also the main focus, being a native corporation, even above maximizing profitability. The company has always taken care of me, and I try to give back wherever I can. This has been the best job of my entire career, and I definitely see myself staying within my company until I retire, God willing.

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

The hardest part of assisted living is dealing with resident loss. You get to know them personally and even some of their families. It’s never easy when a resident passes. The only way to handle this is to know that you helped make their last days a little better.

What is your favorite part of your job?

Getting to know the residents and spending time with them. I try to touch every dining hall and talk to residents every day. It is the most important thing I do. I also enjoy mentoring the staff and helping them advance in the path they choose.

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

Mostly through ANFP’s Edge publication. Food trends are not as important when serving elders in assisted living settings as they tend to want comfort foods that they have had throughout their lives. I mostly look for ways to improve operations and maintain safe foodservice. With the staffing challenges we saw over the past five years, I have been streamlining processes and looking for ways to do more with less staff. In our region, the hiring pool has improved significantly over the past year though.

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

As far as assisted living is concerned, we are seeing more allergies than ever before. This will be a focus for all assisted living facilities through necessity. We will also see the next generation start to move into these homes, and food will always be changing to meet their definition of “comfort foods”. Perhaps more vegetarian and gluten-free options will need to be added to meet their needs.

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

My advice would be to consider healthcare from the beginning. I spent a large part of my career in restaurants trying to be on the cutting edge of the culinary world. I never knew how rewarding it is to work in long-term care where you truly get to know your residents and make an impact. I always tell a new hire that most residents are in their final home. Many have health issues and are not going to improve. Every day is exactly the same for them except what we put on their plate, and that can make all the difference. We may not be able to reverse what issue they have, but we can make their final years better.