CDM, CFPP of the Month - January 2023
Job Title: Director of Nutrition Services
Employer: St. Paul Elders, Inc.
Job Location: Kaukauna, WI
Years at Current Facility: 1 year
Years in Current Position: 1 year
CDM Since: 2019
Why did you decide to become a CDM, CFPP?
I have worked in food service and customer service since I was 14, and have always enjoyed serving others. I wanted to have a career where I could support others who enjoy working in food service, and teach folks all that I have learned over the years. I majored in Hospitality Management because customer service has always been my passion.
What are your main responsibilities in your current position?
My number one responsibility is managing my crew. I am responsible for a team that includes an Executive Chef, 3 Team Leads, 14 Cooks, and 34 Food Service Aides. I ensure we follow CMS and Food Safety guidelines while we serve meals to over 200 tenants and residents. I coordinate projects to expand the breadth of what our department can do for those in our community.
How do you organize your time at work to make sure you accomplish all your responsibilities?
It’s a challenge every day, with constant changes in plans. I rely heavily on the support of our leadership team. Each day requires new prioritizing. I still struggle with this at times, but have recently begun using a very large dry erase board to organize my tasks and plans.
What is an example of an innovative way you have made change at your facility and how did you implement it?
When I first started my job at this location, I got in the kitchens and worked the shifts with the crew, so I could understand the work. After doing that, I was able to help them restructure the job flow, reassign tasks, and change shift times. It required working closely with my team, lots of encouragement, and patience. If a leader has never done the job, they are not in the best position to make changes to it. It’s important to me to have a presence on the floor, and not be limited to desk work.
What was your first job in the foodservice industry?
My very first job was working at Burger King as a cashier and drive through attendant. I loved the fast paced atmosphere and interacting with the customers. I worked at that restaurant for 9 years, and then transitioned into working in health care as a Food Service Aide, Cook, then Dietary Manager.
Who has been your biggest mentor in foodservice and how have they helped shape your career?
My biggest mentor in food service has been my mother, Julie Moon. She was the General Manager at my first job, and taught me most of what I know about leadership, food safety, customer service, and managing people.
What are the biggest challenges you face in your position and how do you handle them?
My biggest challenge has been and continues to be staffing. I handle this challenge by being honest with my superiors when we need support, and by being present, on the floor with the team when they need me. I get creative with staffing, and have learned to recognize when staff need a break. I also work very closely with our recruiting team, and contact potential new hires every day.
What is your favorite part of your job?
Teaching our team. I love it when our staff learn something new, and then apply it to their work. We have monthly meetings where we play Jeopardy to teach staff important information, and then quiz them on it. Seeing them later apply that knowledge in the work is rewarding to me.
How do you stay up to date with current innovations and trends?
I work closely with those that have different experiences and ideas than me. My background is in hospitality, our Executive Chef’s background is in culinary arts, and our Senior Director’s background is in dietetics. This works great for us because together we cover all three corners of the industry, and we all have different experiences. I read updates from vendors, and Edge magazine as well.
How do you envision the foodservice industry changing in the next few years?
I think that as the food service industry becomes more automated with an increase in self-service, there will be a higher demand for people with great customer service skills. People want to enjoy their dining experience, and you don’t get the same satisfaction from a tablet or a kiosk.
What is your advice to those just getting started in the foodservice industry?
Keep learning, and keep networking. Your best resources are going to be the people you know and the skills you have learned.