CDM, CFPP of the Month - August 2023
Job Title: Director of Dietary and Clinical
Employer: Patewood Healthcare / HCSGOPS
Job Location: Greenville, South Carolina
Years at Current Facility: 2 years
Years in Current Position: 35 years
CDM Since: 2014
Why did you decide to become a CDM, CFPP?
I have been in food service for 36 years and when I got into health care, the requirements to be a director was you had to be a certified CDM, CFPP. I took my medical skills from the Marines as a medic and the time I spent in the food service industry to pick a path that led me to taking the CDM Credentialing Exam. In 2014, I became a CDM, CFPP.
What are your main responsibilities in your current position?
I am in charge doing reports for MDS and other clinical reports. In addition, I oversee the dietary department for service and events. I have total responsibility of the dietary duties of our health care facility.
How do you organize your time at work to make sure you accomplish all your responsibilities?
I teach time management to both chefs and dietary managers. I have three “to do list” and the main topics are as follows:
1: Clinical, 2: Dietary and 3: Events.
They also have sub to do list with subjects to cover. For example, in clinical it’s divided it into MDS, IDT’s, Nutrition NAR (Nutrition at risk), Food preferences interviews, Quarterly/Admission Nutrition Assessments. In events, I organized food, catering, and budgets and in dietary; monthly training, menus and resident’s diets.
What is an example of an innovative way you have made change at your facility and how did you implement it?
I do this by ensuring the food stays hot and gets delivered to the residents “HOT”. When I worked for Mayo clinic, I put in place systems to ensure food remained hot at all times. Here at Patewood health care, I also put in place new hot bars that kept the food hot from the bottom from the top. In addition, I put in place “Heat on Demand” plate system. This system keeps food hot using a microchip in the base cover and as the food is being push down the halls, it continues to heat the food. This system will keep the food hot for 75 minutes after placed on the cart’s rack.
What was your first job in the foodservice industry?
My first job was in the fast-food industry. After I discovered health care, I fell in love with the food service. Eight years prior, I was an engineer for Michelin Research.
Who has been your biggest mentor in food service and how have they helped shape your career?
My HR director shaped my skills the most, especially understanding and running a crew. I also learned “The five P’s. “Proper Planning Prevents Poor Performance”. “People respect what you inspect”. I learned to always respect my crew and continued growing them through proper training and helping them when needed while respecting their lives outside of work. I like to create a work/life balance.
What are the biggest challenges you face in your position and how do you handle them?
Keeping the staff motived and helping them to learn all they can about the food service and how rewarding it can be. Explaining to them how rewarding it has been to me and how they can also have a great career in the food industry. I’m always teaching and training to help increase and promote the crew skills. With food cost continuing to rise, you have to get creative with the menus and keep their interest not only in how the food taste, which is important, but how the food needs to be appealing to the eye.
What is your favorite part of your job?
Talking to the residents about their “Food Preferences." I love their personal stories, and the history you learn from them. You would be hard-pressed to find in books. The smiles on their faces when you enter their room. Since some residents do not have any visitors, they look forward to seeing a friendly face and having a conversation, even if it’s just for a few moments. They will sometimes talk your ears off, but it is time well spend.
How do you stay up to date with current innovations and trends?
I received ANFP’s magazine for trends and suggestions. In addition, I meet with other sites to discuss likes and dislikes. Last meeting I shared my “Heat on Demand” food system and how cold food has disappeared. Also, how the flavor profile of the food will change if the food gets cold. Since the new system was installed, the residents will tell you how the food has gotten much better and nothing really changed other than just keeping the food HOT!
How do you envision the foodservice industry changing in the next few years?
Perhaps more technical equipment. The food services will evolve into more professional positions and require a higher skill set. Almost all positions will become a higher requirement for knowledge and some prior schooling prior to be hired.
What is your advice to those just getting started in the foodservice industry?
Learn as much as you can about DEHEC requirements. Take sanitation just as serious as cooking the food. Learn to respect, train, and develop your crew for they are you future and the future of food service!