CDM, CFPP of the Month - November 2026
Name: Joseph Mihaly CDM, CFPP
Job Title: Area Food Service Manager
Employer: Concordia Lutheran Ministries
Job Location: Pittsburgh, PA
Years at Current Facility: 19 Years
Years in Current Position: 2 Years
CDM, CFPP Since: 2016
Why did you decide to become a CDM, CFPP?
To better understand the importance of nutrition and to spread knowledge to my team's residents and families.
What are your main responsibilities in your current position?
With overseeing multiple locations, I offer guidance and solutions, write menus, train new employees, manage dishwashers, ensure all locations are up to date with regulations, make sure budgets are maintained, help fill in shifts, and support large events. The best part is working side by side with the team.
What was your first job in the foodservice industry?
Dietary server
How do you organize your time at work to make sure you accomplish all your responsibilities?
Daily, weekly, and monthly checklists. 30-day, 60-day, 90-day, and yearly goal sheets.
What is an example of an innovative way you have made change at your facility and how did you implement it?
At one location, it took them two hours to service lunch. I was able to streamline their process, and we now serve lunch in 45 minutes. We did this by having all of the residents in the dining room at one time and having a preorder system.
Who has been your biggest mentor in foodservice and how have they helped shape your career?
There have been many. Connie Suchey was a CDM, CFPP for over 30 years. She taught me to really listen to the residents with care and compassion, to not sweat the small stuff, how to ensure a menu was well balanced, and some creative ideas to get residents what they need from things they like.
Jeremy Kelly taught me how to cook large quantities of great food, to be fast and efficient, not just in the kitchen, but in dining rooms and tray lines. He also taught me how to be budget savvy and just go with the flow some days.
What are the biggest challenges you face in your position and how do you handle them?
Staffing. I help cover shifts so my teams don’t get burnt out. Also budgets. I find ways to utilize one product for more than one meal item.
What is your favorite part of your job?
Seeing residents happy with meals and helping others grow in their career.
How do you stay up to date with current innovations and trends?
I read articles.
How do you envision the foodservice industry changing in the next few years?
More ethnic food and digital menus.
What is your advice to those just getting started in the foodservice industry?
Be patient, be kind, watch those around you, and listen to their advice, tips, and tricks. Ask if you are not sure. No one is perfect, and we all make mistakes. Learn from them and keep going. Don’t take criticism from residents personally. You can’t please everyone. At the end of the day, if you know you gave 110%, then you did everything within your power to make them happy.