CDM, CFPP of the Month - February 2023
Job Title: Dietary Account Manager
Employer: Healthcare Services Group
Job Location: Hermitage Care and Rehab
Years in Current Position: 11 Years
CDM since: September 2020
Why did you decide to become a CDM, CFPP?
When I first started as a cook, I had never even heard of it. When I became manager, it was in my job description. So, I began to ask questions. My interest was definitely piqued. I was enrolled three different times before I finally completed the course and achieved my goal.
What are your main responsibilities in your current position?
Maintaining my budget, scheduling, cleaning, monitoring all temp logs and equipment, speaking with all new residents, motivating my staff and encouraging them to do the best they can.How do you organize your time at work to make sure you accomplish all your responsibilities?
I spend about half of my time in the kitchen with my staff working with them and teaching them. I spend some time with the residents hearing what they have to say about what could possibly make things better for them from a nutrition point of view. Then I spend the remainder of the day working on my office work.
What is an example of an innovative way you have made change at your facility and how did you implement it?
I’ve made several changes since I took this position with the company I now work for. First was the cleaning. I had to show them proper ways to clean and sanitize, then I assigned each employee specific tasks to take care of.
Second was getting them on the correct menu and teaching them how to use a spreadsheet. I then taught them how to be a team and how important it is to work together so we could accomplish goals we set for ourselves.
What was your first job in the foodservice industry?
I started out as a cook.
Who has been your biggest mentor in foodservice and how have they helped shape your career?
I must give credit to two people. First being Brenda Lowry. She has always encouraged me to push myself, always believed in me, and opened so many doors for me to learn and achieve things I never thought I could.
Then I must give credit to Morrine Cox. She pushed me to think outside of the box so much, encouraged me to come up with new ideas and be creative. Taught me how to be a better manager than I thought I could be.
What are the biggest challenges you face in your position and how do you handle them?
The biggest challenge I face daily is to try to make sure everyone likes what we produce daily for their meals. I am constantly speaking with residents about likes and dislikes. Trying to make changes so it tastes better for them.
What is your favorite part of your job?
I’ve always enjoyed teaching my staff new ways of doing things.
How do you stay up to date with current innovations and trends?
I watch webinars, read magazines, and just listen to what others are saying and talking about.
How do you envision the foodservice industry changing in the next few years?
While thinking about the next generation, I feel like the industry may move to foods that are quickly prepared and can be eaten on the go and still have the same nutritional value.
What is your advice to those just getting started in the foodservice industry?
To be open minded. Every day is not an easy one. To set goals and not back down from them even if it takes several attempts to achieve them. Know your limits and when things are overwhelming to walk away for a minute. To just breathe.