Why did you decide to become a CDM?
I started as a cook in August of 2008. In February 2009 I became the manager. Soon after my dietitian came to me and ask, “Do you enjoy your job?” I responded, “Yes, very much. I have finally found my calling in life.” She then stated, “Then let’s get you certified, and I will be your preceptor.” That is when my life changed for the better!
What are your main responsibilities in your current position?
Food ordering, sanitation, schedule, making sure menus and State regulations are followed, resident assessments, MDS, Care Plans, weights of residents and many other tasks.
How do you organize your time at work to make sure you accomplish all your responsibilities?
Every day is different, so I start my day with checking temp logs and sanitation. Check for diet changes and or new residents, I start early and stay as long as it takes to get the job complete.
What is an example of an innovative way you have made change at your facility and how did you implement it?
We are working to improve our assisted living by purchasing stemware and we also want to start a potato bar.
What was your first job in the foodservice industry?
I started as a cook.
Who has been your biggest mentor in foodservice and how have they helped shape your career?
I have two. Esther Wenzel and Pat Ramph.
What are the biggest challenges you face in your position and how do you handle them?
Recruitment. And we try to find the best person for the job every day.
What is your favorite part of your job?
How do you stay up to date with current innovations and trends?
ANFP, ANFP’s Nutrition & Foodservice Edge magazine, and many others.
How do you envision the foodservice industry in the next few years and foodservice?
Food is the most important in everyone’s life! I see our residents coming to a 5-star restaurant three times a day.
What is your advice to those just getting started in the foodservice industry?
Jump in with both feet and love it every day!