CDM, CFPP of the Month - September 2026
Name: Justine Sullivan, CDM, CFPP
Job Title: Dietary Manager
Employer: Prairie Mission Retirement Village
Job Location: St. Paul, KS
Years at Current Facility: 8 Years
Years in Current Position: 9 Years
CDM, CFPP Since: 2021
Why did you decide to become a CDM, CFPP?
After many years in institutional kitchens, progressing into a management position seemed like the thing to do! Especially when the facility I worked at suddenly needed to replace their CDM, CFPP.
What are your main responsibilities in your current position?
Develop and prepare menus tailored to specific diets, medical conditions, and client preferences. Ensure all food storage, preparation, and service meet HACCP guidelines and strict health codes. Hire, train, and schedule kitchen staff while managing the department’s budget and inventory. Process diet orders, monitor weights, conduct nutritional screenings, and work alongside registered dietitians.
How do you organize your time at work to make sure you accomplish all your responsibilities?
It is a struggle considering I still must cover multiple shifts in the kitchen due to being short staffed, but I typically find a way to manage it all.
What is an example of an innovative way you have made change at your facility and how did you implement it?
When we first switched over to a selective menu with open dining, it was quite a challenge for staff. But, creating a solid “Always Available” menu with lots of variety was important. Equally important was making sure it was cost-effective and manageable for staff. It took some time to get it all straightened out, but once we did, our residents were much happier having more choices than they had with a fixed menu/alternate meal type menu.
What was your first job in the foodservice industry?
Dietary Aide
Who has been your biggest mentor in foodservice and how have they helped shape your career?
Cindy Wellington, CDM, CFPP. We were first coworkers many years ago in a rural hospital kitchen. She moved on to a management position elsewhere and I ended up going to work for her in her new position. When she was ready to move on to other opportunities, she recommended me to fill her position.
What are the biggest challenges you face in your position and how do you handle them?
Staffing. I just cover when I need to and try to train and retain any new hires that come along.
What is your favorite part of your job?
It is an honor to serve my elders at this stage of their life journey. Providing nutrition and comfort through food is a joy, and seeing their smiling faces gives me a lot of satisfaction.
How do you stay up to date with current innovations and trends?
It is a struggle! I typically learn a lot at vendor shows.
How do you envision the foodservice industry changing in the next few years?
I am not sure how it will change in the next few years; hopefully, it is for the better!
What is your advice to those just getting started in the foodservice industry?
Do not sacrifice quality for convenience.