CDM, CFPP of the Month - August 2022
Job Title: Traveling CDM Operations Manager
Employer: Armstrong Nutrition Management
Job Location: Kittanning, PA
Years at Current Facility: 10 years of LTC experience before new job
Years in Current Position: 1 year at ANM and 10 years previous LTC facility
CDM Since: 2016
Why did you decide to become a CDM, CFPP?
I was offered the dietary director position at my last job, with the opportunity to get my CDM within a certain amount of time. Being this was the next step for me in my career, I jumped on the chance. Work paid for the test as I was able to test out with my college degree and LTC experience.
What are your main responsibilities in your current position?
I currently hire traveling CDM’s as a part of my team. I manage them remotely while they are working in facilities across the United States. I find their next assignment, organize their trip, help them with their day-to-day duties/questions they have at their location. I also am the main contact with their assignment, talk with the admin or corporate contact.
How do you organize your time at work to make sure you accomplish all your responsibilities?
My main way to keep organized is to write down everything I need to do, My ongoing list of responsibilities and duties are always growing and sometimes with deadlines. I prioritize.
What is an example of an innovative way you have made change at your facility and how did you implement it?
In my LTC facility I came up with an ‘always available’ menu for the residents, gave them more choices, food satisfaction went up drastically. We had a deep fryer and with using that we were able to build a bigger menu for residents to have many choices. It was a hit!
What was your first job in the foodservice industry?
My first job was waitressing at Kings family restaurant and then went to Texas Roadhouse. I started serving tables there and then moved to management my last few years there. Then I had the opportunity for a daylight job in a facility and couldn’t pass up that chance, which was better hours for my family.
Who has been your biggest mentor in food service and how have they helped shape your career?
I have always been able to form a relationship with my superiors, I owe it to them for where I am now. They have always guided me in the right direction within this career. I couldn’t be more thankful.
What are the biggest challenges you face in your position and how do you handle them?
My biggest challenge with my last position in LTC would have been staffing. I handled staffing issues with showing them that I am no better and will gladly help where needed and listen to them when needed. I treated them all as family.My current position comes with different challenges. My biggest would-be finding staffing for the need that is out there. We get contacted daily with facilities that need CDM’s and as much as I want to have a solution for every request that comes through, it doesn’t work that way.
What is your favorite part of your job?
My favorite part of my job would be the traveling CDM team I am building. I get to place these employees in a location for 30-60 days which they want to travel and on their off days get to explore new areas of the U.S. I get to talk with them weekly and as they are exploring, they are also making money. It is the best of both worlds! Plus, I get the chance to travel and meet them as well and cover week-long vacations.How do you stay up to date with current innovations and trends?
I am always sitting in on webinars and subscribing to many newsletters to keep updated. I also like to share the free CEU’s to my staff members when I come across them. I like to go to food shows as well when they are in the area.
How do you envision the foodservice industry changing in the next few years?
I truly believe tray lines will be a thing of the past. Short order food and country kitchens (remote) will be the future in LTC.
What is your advice to those just getting started in the foodservice industry?
This is a very rewarding field; food is a very important component in everyone’s daily life. You need passion for food and putting out the best product you can. The look on a customer, resident, or family face when you produce a great meal is the best feeling.