CDM, CFPP of the Month - December 2023
Job Title: Director of Dining Services
Employer: Legacy Transitional Care and Rehab
Job Location: Atlanta, Georgia
Years at Current Facility: 6 months
Years in Current Position: 10 years
CDM, CFPP Since: 2014
Why did you decide to become a CDM, CFPP?
I always wanted to be a chef, but my Dad shot my dream down, so I decided to become a nurse instead. And after working in Nursing home cafeteria where my mother worked as a nurse, I loved the work and becoming a CDM, CFPP was the best way to marry my two passions of cooking and caring for people.
What are your main responsibilities in your current position?
I am responsible for the nutritional documentation for the residents, hiring and training new and existing staff, managing the departmental budget, and working with the rest of the interdisciplinary team.
How do you organize your time at work to make sure you accomplish all your responsibilities?
I prioritize my work load and I delegate any tasks that can be handled by my kitchen supervisor and/or the rest of the kitchen staff.
What is an example of an innovative way you have made change at your facility and how did you implement it?
The skilled nursing home industry has been changed some much after Covid that my main focus has been trying to restore the dining experience to normalcy. Now that the restrictions have been lifted I have been working closing with the administration and nursing to provide our residents with a fine dining experience. Trying to provide our resident with an experience that will make them feel special and valued. I have also implemented a new menu, because prior to my arrival they had been serving the same menu for over 3 yrs.
What was your first job in the foodservice industry?
My first job in the foodservice industry was as a Dietary Aide at the nursing home my mom was a nurse at for the summer.
Who has been your biggest mentor in food service and how have they helped shape your career?
My biggest mentor in foodservice has been Debra Pittman and Dr. Valeria Shuler. Ms. Pittman was the VP of Nutritional Services for a company I worked for and she always encouraged me to pursue my CDM, she was even my first proctor. Dr. Shuler was my administrator that instilled in me the passion to always strive for excellence in all the things I do. They gave me the security to fail and learn from my mistakes, to be better in this field and they encouraged me to pursue more and go above and beyond.
What are the biggest challenges you face in your position and how do you handle them?
My biggest challenges have always been staffing, in this business, a lot of the time we don’t get the recognition we deserve for the services we provide and a lot of the line staff are under paid and overworked. However, I have always been a working manager and I like to work side by side with my team so that they feel supported. We are a team!!
What is your favorite part of your job?
My favorite part of the job is the resident interaction and training the staff. I love when our services are well received by the residents and staff, and I love when I can teach my team new skills.
How do you stay up to date with current innovations and trends?
Reading EDGE magazine of course. 😊
How do you envision the foodservice industry changing in the next few years?
Food service changes so much, especially since Covid with the supply chain issues, I can see the implementation of more farm to table foods, manufactured foods, and more vegan and vegetarian options for our patients and staff.
What is your advice to those just getting started in the foodservice industry?
My advice to anyone getting into foodservice is to make sure that they have the heart for service and to have integrity in all things. But most importantly bring joy, love and passion their expression.