CDM, CFPP of the Month - April 2023
Job Title: Food Service Specialist
Employer: Waukesha County Mental Health Center
Job Location: Waukesha, WI
Years at Current Facility: 3.5 years
Years in Current Position: 3.5 years
CDM Since: 2001
Why did you decide to become a CDM, CFPP?
I was working as a clinical dietetic technician in a long-term care facility when I was approached with an opportunity by the food service director to pick-up hours on the weekend as a pm kitchen supervisor. I found this work to be exciting, challenging, and quite different than what my current role had been. After several months of picking up shifts, administration informed me that my work in the department was having a noticeable positive impact on the entire organization and that patient and employee satisfaction was much improved. With the encouragement of the food service director and support from administration, the facility offered to pay for my education in obtaining my CDM credential. Upon successful completion of the program, I was offered a full-time role as a dietary supervisor and within in a year, took over as food service director as my predecessor felt comfortable enough to retire.
What are your main responsibilities in your current position?
To direct and oversee the hospital staff in the delivery of food to patients including safe food handling, portion control, and accuracy of food. Communicate with hospital staff to optimize nutrition care and monitoring of food quality and delivery; implement diet plans and physicians’ diet orders using appropriate modifications. Provide in-service training for all staff, conduct nutrition education to inpatients and outpatients both through individual and group instruction. Conduct nutrition screening of patients upon admission to determine nutrition risk and level of care required and perform routine weekly assessments. Responsible for purchasing and receiving of food, chemicals, disposables, and small equipment.
How do you organize your time at work to make sure you accomplish all your responsibilities?
Shortly after I landed this role, I created a ‘Master Binder’ which includes a Days of the Week chart that lists what tasks need to be done that day. I also rely heavily on my week at-a-glance calendar notebook and Microsoft Outlook to give me reminders in case I forget something.
What is an example of an innovative way you have made change at your facility and how did you implement it?
Being that we are a satellite kitchen and not responsible for cooking our own food, we must rely on what is provided through our contracted source. With cost being a main driver in the type of menu items and quality of food delivered for consumption, I have worked with our facility administrator in allowing for a small in-house budget to be used for additional purchases to enhance our offerings. Simple things such as: adding lettuce, tomato, and real cheese slices to a sandwich, offering condiments like crackers for soup, sour cream and shredded cheese for chili, or even buying a special desserts for the holidays has really improved the appearance and taste of our food and increased patient satisfaction.
What was your first job in the foodservice industry?
At age 18, I worked in a hospital cafeteria. I started out as a server behind the buffet line for staff and visitors. I later learned how to work the register, short-order cook, and even run the coffee shop. I also worked in the back of the house, did tray line and delivered patient meals and nourishments.
Who has been your biggest mentor in food service and how have they helped shape your career?
Jim Warner, a former restaurant owner and chef, was the food service director at the long-term care facility where I first got my shot as weekend pm kitchen supervisor. He saw my potential and encouraged my growth in this industry.
What are the biggest challenges you face in your position and how do you handle them?
Increased food costs, supply chain issues, and staffing. Covid-19 has wreaked havoc on the entire food service industry, and we continue to work our way out of it. These challenges have forced us to get creative, look for ways to stretch our dollars, change our menu offerings, and utilize current staff in a more efficient way.What is your favorite part of your job?
Patient satisfaction and working with food. I always say, “foodservice is two parts, one part food, one part service, and you’ve got to be able to provide quality in both if you want to be successful.”
How do you stay up to date with current innovations and trends?
I read a lot of publications such as Nutrition & Food Service Edge, Food Service Director, and Food Management magazines. I am also a big fan of Food Network and Cooking Channel which seem to be on the cutting edge of trends.
How do you envision the foodservice industry changing in the next few years?
I think more and more people are wanting to eat healthier these days. As CDM, CFPPs, we have a great responsibility in adapting our menus to meet the needs of the patients or clients that we serve. I see the ‘farm-to-table’ concept continuing to grow over the next several years. Many eating establishments are getting away from chemically processed and hormone injected food products and are offering more natural and organically grown foods.What is your advice to those just getting started in the foodservice industry?
Learn everything you can, every job, every position, and don’t be afraid to get your hands dirty. Ask questions, find a mentor, and always look for ways to increase your knowledge. It’s an industry that requires hard work, dedication, and commitment…but if you’re passionate about it, it can be very rewarding.