CDM, CFPP of the Month - August 2021

Name: Penny Settle, CDM, CFPP

Job Title: Food and Nutrition Director
 
Employer: Raleigh General Hospital 
 
Job Location: Beckley, WV 

Years in Current Position:18

CDM, CFPP Since: 1995

Why did you decide to become a CDM, CFPP?

I found my purpose in healthcare foodservice. I wanted to advance in this area, so I enrolled in the Dietary Manager’s Program. Becoming a CDM, CFPP provided me with a career that helped me provide a nice living for my family, helped me develop professionally, and allowed me to work in different positions in healthcare. After earning my credentials, I became a Foodservice Supervisor, then a Production Manager, Nutrition Director/Environmental Services Director, now the Food & Nutrition Director. I still love what I do. 

What are your main responsibilities in your current position?

Direct, coordinate, and oversee the day-to-day operations of the Food and Nutrition departments. I am responsible for meeting/exceeding budgetary guidelines. Assuring compliance with local, state, and federal agencies regarding nutrition, sanitation and safety. Record-keeping, staff development, hiring/firing, patient satisfaction, customer satisfaction, menu development, etc..  

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

Compliance, regulatory, time sensitive.

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

I removed a traditional tray line style patient service line and implemented a pod style unit. Staff was a little reluctant at first but now realize it was a great idea. We work two floors/units at a time. So, staff is on and offline in less time and with one less person. Implemented guest meal purchasing procedure to assist our patients/visitors with a system that allows them to eat together (in the patient’s room). 

What was your first job in the foodservice industry?

Line Staff and Hostess at a Golden Coral Steakhouse.

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

My Commercial Foods Instructor, Tammy Herron. She gave my name to a recruiter at a local hospital for them to contact me about a position they had open for a Foodservice Aide. My first response when they called, “I don’t know about that, I’ve never worked in a hospital.” I was told they do on the job training, so I accepted the offer. Another mentor that helped shape my career was my Clinical preceptor, Kim Hively, RD, LD. She taught me a lot about the clinical aspect of Nutrition Services. Both mentors impacted my professional career in a very positive way. 

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

One of my biggest challenges is recruiting and retaining qualified staff. Foodservice is a hard job with little recognition and compensation. 

What is your favorite part of your job?

I love being around people. Especially around this type of people. Foodservice people have big hearts, they are nurturing, and they have a spirit of serving. I have witnessed on many occasions that the people with the least, give the most. I also like the fact that each day is different. I have a lot of variety in my daily tasks. I would not want to sit at a desk in front of a computer all day. I love the fact that I can get up and walk into a whole different aspect of the foodservice operation. Whether it be retail service, patient service, production area etc.

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

Well pre-covid, I attended my state chapter’s conferences, I’ve even been blessed to attend a couple of the National Conferences. I keep my CEUs up to date, and most times acquire more than is required to keep my certification. I read my Edge Magazine in addition to Foodservice Director. I attend or participate in Clinical Nutrition webinars as well as read articles/topics on ‘What’s New In Foodservice”. The company I work for offers a variety of lessons through LifeTalent for professional development and growth, regulatory compliance, cultural diversities, ethics, etc.. 

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

Considering what we’ve all been through in the past year with the pandemic, change is inevitable. Most foodservice establishments have had to modify or adapt current practices, some have even closed the doors. Contactless systems, grab and go type menu items will probably be expanded. Self-ordering and check-outs will probably pop up everywhere. Foodservice will have to embrace change and continue to look for ways to provide an excellent service to our customers. I just don’t think we will ever go back to “normal,” but hopefully take some of the changes and move on to better. 

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

Get ready for an awesome journey. I can’t think of anything else I would rather be doing. Treat your staff as an asset. They are the ones that can make you or break you. Always be fair and consistent. Hold yourself to high standards and the rest will follow.