CDM, CFPP of the Month - May 2023
Name: Lisa Cross, CDM, CFPP
Job Title: Dietary Director
Job Location: Macon, Mo
Years at Current Facility: 3 years
Years in Current Position: 3 years
CDM, CFPP Since: 2020
Why did you decide to become a CDM, CFPP?
had been in foodservice for several years. A position came open at Samaritan Hospital and I decided to apply and the job was contingent with receiving a CDM, CFPP certification.
What are your main responsibilities in your current position?
Managing the day to day operations of the facility. Maintaining inventory, scheduling, training and recruiting staff. Attending weekly care meetings and QA meetings. And I cover positions when staff needs off work for vacation or due to illness.How do you organize your time at work to make sure you accomplish all your responsibilities?
Prioritize what needs to been done first, as everyone knows this business changes each day. The patients' needs are always top priority.
What is an example of an innovative way you have made change at your facility and how did you implement it?
Making sure each day we check each product for out dates. When sounds simple but we do have several areas within the hospital that we are responsible for. So we made daily check off sheets to keep track of this information. We are also tracking our daily sales on a spreadsheet which includes the menu item sold in the cafeteria which helps us track what our best menu items.
What was your first job in the foodservice industry?
Piasono’s an Italian restaurant in town.
Who has been your biggest mentor in food service and how have they helped shape your career?
We have several staff in my department that have been so welcoming and helpful to me it would be difficult to choose one. So with that said I would say my entire staff has mentored and helped me immensely along the journey to receiving my CDM, CFPP credential.
What are the biggest challenges you face in your position and how do you handle them?
The biggest challenge…..which I’m sure is not a shock to anyone, is recruiting people to work. So far I’ve been blessed with a great crew. I will fill the position until we find someone with the assistance of our crew.
What is your favorite part of your job?
Most definitely the people. We have a great facility to work in and everyone is kind and helpful.
How do you stay up to date with current innovations and trends?
I try to read all the news I can to see what is going on in the restaurant world and I read all of the food magazines we receive. I read all of the ANFP articles which have been a big help.
How do you envision the foodservice industry changing in the next few years?
I feel things are going to be more automated and there will be less employees.
What is your advice to those just getting started in the foodservice industry?
It is very difficult at this time and get your working boots on. But with that said it hasn’t always been this rough and I’m hopeful that things will improve.