CDM, CFPP of the Month - June 2021

Name: Scott Schuld, CDM, CFPP

Job Title: Director of Food and Beverage
 
Employer: Miravida Living
 
Job Location: Oshkosh, WI

Years in Current Position: 1.5 years

CDM, CFPP Since: 2013

Why did you decide to become a CDM, CFPP?

I had been in healthcare foodservice for over 10 years, but mostly in hospitals. I had taken a job at a skilled nursing facility. Being a CDM was a requirement of the position. I also decided the resources and network that a CDM would provide would only be a benefit to me.

What are your main responsibilities in your current position?

We have two skilled nursing buildings, and two assisted living buildings as well as an independent living community. I am responsible for ensuring that all three kitchens provide a quality product to our residents. I provide training and coaching to the staff and I work with my team to develop the menus.

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

I use my outlook calendar and e-mail to keep my days organized. I prioritize what is most urgent and work through the list each day based on what is next. I learned a while ago in my career that there will always be tomorrow to complete items that are not as urgent.

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

The most recent one just happened. At Miravida Living we are always trying to find ways to provide opportunities for our residents to enjoy themselves. Without the ability to have communal activities we are bringing the activity to them through YouTube. I have started a cooking demonstration show, "What’s Cooking Miravida." I am going through how to make different snacks. The first one is stove top pizza. I demonstrate how we make it so those still in apartments or for loved ones at home they could follow along or make it themselves afterwards. Then for the residents in the Assisted Living and Skilled facilities, we have the show broadcast on the TVs and iPad in the resident rooms. Once the show is over, we bring what was just demonstrated out for the residents to enjoy!

What was your first job in the foodservice industry?

I worked at the Budweiser Pavilion at the Wisconsin State Fair when I was 15. I have grilled my fair share of brats and chicken breasts! 

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

My Aunt Katie. She has worked in school nutrition her whole career. From my view she has always looked at how can we do it better, how can we feed children better meals; how can we manage better. I have used the same thought process in healthcare foodservice. We can always make it better. Healthcare food has come a long way, but we can still do better. I have always looked up to her, she continuously seeks to better herself in what she does, and I feel that has rubbed off on me as well.  

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

As with everyone the biggest challenge, even pre-COVID, is staffing. Finding good staff that care about what they do and care about helping others. I currently have a great team at Miravida Living, so my challenge is retaining my team. I try to keep up good communication with them, I encourage them, I help them when they need it. I try to make sure that they know I am there for them. I also celebrate them when I can. If I acknowledge my team, train and coach when needed, and keep good communication, then I hope the return investment is retention of my team. The challenge with that is to be as consistent with it all as much as possible.

What is your favorite part of your job?

I love when we do our staff huddles and the staff are happy and enjoying their day. Between that and when I talk with residents and they are happy with their food and enjoying what we are providing them. My team works hard and giving them the compliments is very rewarding to me.

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

I follow the discussion boards on ANFPConnect, as well as on Facebook or LinkedIn. Our vendor, Martin Brothers, does a nice job of providing new information. I also like to eat at different restaurants to get a sense of what people like now.

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

I think senior dining will be transforming to more restaurant style dining at all levels of senior dining. I think choices of food will have to increase and cycle menus may get less and less use. Maybe that is my hope in the short term, but in the long term, I think that will be the case. I also think that senior dining will be more of an at your time frame type of dining rather than breakfast at 8, Lunch at 12 and Supper at 5. We will also need to do this creatively with staffing levels that may be lower as costs continue to rise.

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

My advice would be to stick with it. It can be as rewarding as it can be frustrating. I would also encourage new chefs, or hospitality folks to give healthcare a chance. You can still be innovative (I want my staff to be!) but the hours and work life balance can be much better than a restaurant or banquet facility.