CDM, CFPP of the Month - June 2022
Job Title: Food Service Director
Employer: Aramark
Job Location: Indiana University Health Bloomington
Years at Current Facility: 17 years
Years in Current Position: 2 years
CDM Since: 2010
Why did you decide to become a CDM, CFPP?
I was introduced to the organization early in my new healthcare career and was given the opportunity to take the CDM course. It was just the opportunity I was looking for to bridge the gap from my pervious food service experiences in restaurant hospitality. Although the two careers are similar in service, the ability to execute patient service seemed vastly different. Attending the course work with University of North Dakota, followed by continuing education with ANFP was just the type of experience I was looking for.
What are your main responsibilities in your current position?
My current role as Food Service Director is oversight of day-to-day operations of a Regional Academic Health Care Center. IU Health Bloomington facility consists of a 200 bed acute care hospital, three specialized care clinics and an Indiana University Health Science building integrated into the space. My typical day is spent connecting with the leadership team to have best results in patient care, production management, and retail consumer satisfaction. Time spent in the office has a focus on patient and food safety, fiscal responsibility, regulatory compliance and strategic planning.How do you organize your time at work to make sure you accomplish all your responsibilities?
My primary responsibilities are operations management of patient services, three retail locations and production. I am blessed to have a leadership team that steers the ship each day. We each play our part; I consider my part to be the process owner. I work with the teams to provide guidance and provide them with the necessary tools to accomplish their goals.
What is an example of an innovative way you have made change at your facility and how did you implement it?
At the end of 2021 IUH Bloomington moved into a new facility and it was a big year of change! I was challenged to implement processes to run two facilities, move into the new space safely and decommission the old location. Implementing this was all about planning, reaching out to experts for process improvements and team work.
What was your first job in the foodservice industry?
I worked at The Quest Eatery & Spirts as a table busser and hostess. It was a family restaurant owned and operated by my best friend's mother, she hired me to work on the weekends when I was 14 years old and at 16, she gave me my first opportunity to cook on a line.
Who has been your biggest mentor in food service and how have they helped shape your career?
I have been in the food service industry for 27 years and have crossed paths with a multitude of amazing people in this career, it is difficult to pin point it to one. I have had mentors across restaurants and heal care, every one of them has given me invaluable insight and knowledge. I have learned from their experiences and sought guidance when facing similar challenges. A recent mentor of mine often says “If you don’t know the answer in 15 minutes, phone a friend that can get you there”. Advice like that has helped me have a network of excellent people that are always willing to point me in the right direction.
What are the biggest challenges you face in your position and how do you handle them?
Often times it is balance, prioritizing tasks that all have value is often high on my challenge list. I approach task load balance by empowering a group of leaders to provide their teams with the experience and tools to achieve their best balance as well.
What is your favorite part of your job?
The people. Over the years I have worked with so many great people and the connection to each of them has been incredibly rewarding.
How do you stay up to date with current innovations and trends?
Sharing ideas and experiences with colleagues is my favorite way to keep current, I also attend ANFP conferences and partake in continuing education opportunities.
How do you envision the foodservice industry changing in the next few years?
Growing and ever-changing, the recent pandemic has shifted food service. Although it often times brings unstable procurement, food cost inflation, and employment challenges, I believe it has made the industry adaptable and ready to change the new normal. I also see the new normal bringing us candidates from the commercial hospitality world, I am looking forward to seeing the positive impact on food service with the expanded workforce that is bringing their unique experiences.
What is your advice to those just getting started in the foodservice industry?
Food Service is a rewarding career, with opportunities in healthcare, school food service, corrections and commercial. It has provided me with the opportunity to grow my career and myself, and is never boring! You will always work with great people, have the opportunity to learn from them. Last but not least, there is a certain joy that you will get from providing a meal to another, each meal brings someone a bit of nourishment and comfort, it typically bring a smile and a bit of small talk too.