CDM, CFPP of the Month - September 2021
Name: Renee Gordon, CDM, CFPP
Job Title: CDM, CFPP/DTR
Employer:Park Health Center - Foundations Health Solutions
Job Location: St. Clairsville, OH
Years in Current Position: 3
CDM, CFPP Since: 2016
Why did you decide to become a CDM, CFPP?
I was a chef for 33 years. I worked in restaurants, hotels, catering etc. I moved into healthcare in 2012. I was working in an assisted living facility when I started to have back problems. The physical demands of the job helped push me to get my CDM, CFPP so I could get off the line. My passion for nutrition pushed me to get my DTR. I enjoy helping seniors have a better quality of life.
What are your main responsibilities in your current position?
Currently, I am charge of nutrition for two buildings in our company. I do the assessments, admissions, care plans etc. I oversee the management of the kitchen at Park Health. I am currently pioneering a nutrition focused program to have better intakes with those impacted by COVID-19.
How do you organize your time at work to make sure you accomplish all your responsibilities?
Organization is key for me with three offices. I have set days in the buildings. I travel from PA, so I have a home office as well. We have established a good routine in the kitchens. Good staff. No turnovers.
What is an example of an innovative way you have made change at your facility and how did you implement it?
When I make a change, I take input from everyone involved. Everyone. When there is buy in, it has higher percentage of succeeding. There are moving parts you might not notice from the nursing side to the foodservice side so I am right there making sure the changes can happen throughout the process.
What was your first job in the foodservice industry?
I was a dishwasher at a family restaurant. From there, I soon moved into prep, cook, and caterer.
Who has been your biggest mentor in food service and how have they helped shape your career?
My biggest mentor was my original boss and friend who unfortunately passed away at a young age. He was my biggest supporter through culinary school. He loved new ideas and being creative. We worked together for 20 years. After he passed, I ventured out on my own.
What are the biggest challenges you face in your position and how do you handle them?
Right now, it is adding the care of people on vents and tube feeding. Many are coming off severe COVID-19 infection. Its’ been a long year. I feel we made some isolating routines and I’d like to get back to the business of long-term care.
What is your favorite part of your job?
Helping someone who is admitted skilled care and being with them while they get stronger to go back home. I like to feel I made a difference.
How do you stay up to date with current innovations and trends?
I engage with our distributor Gordon Food Service. They are good at keeping information current and relevant.
How do you envision the foodservice industry changing in the next few years?
I see grab and go becoming a popular option. Convenient, easy, and nutritious options for energy and health. Great for employee food perks benefit.
What is your advice to those just getting started in the foodservice industry?
Expect to be hands on. Expect to develop a team like a good sauce recipe. Be that person that brings out the best in people and you will reap the rewards. Be open to new ideas and innovative ways to promote nutrition.