CDM, CFPP of the Month - November 2023
Job Title: Culinary Director
Employer: Monarch Healthcare Management, The Waterview Shores
Job Location: Two Harbors, Minnesota
Years at Current Facility: 37
Years in Current Position: 33+
CDM Since: 1986
Why did you decide to become a CDM, CFPP?
I had been working as a Dietary Aide and Cook at our local nursing home, I began to show interest in the management side of things, my supervisor at the time, encouraged me to enroll in the course. I then went on to district leadership in our organization.
What are your main responsibilities in your current position?
As the Culinary Director I am responsible for all aspects of the department, clinical documentation including nutrition assessments and resident care planning, food service, scheduling, budget development, implementation and accountability, employee competencies, department emergency preparedness.
How do you organize your time at work to make sure you accomplish all your responsibilities?
I break each day down into priorities of work, once each item on that list is accomplished, I move on to extra duties that I can complete.
Each day has its own priority of what must be done on which day.
What is an example of an innovative way you have made change at your facility and how did you implement it?
I led a panel of Department Directors, Medical Director and Physicians to liberalize therapeutic diets within our facility, we met several times going over all the different diets and discussing risk vs benefit of liberalizing. The benefit outweighed the risk and we liberalized and our residents intake and nutrition improved.
What was your first job in the foodservice industry?
Dietary Aide and Cook
Who has been your biggest mentor in food service and how have they helped shape your career?
I have worked with some amazing administrators that mentored me and encouraged me to continue to grow and try new things. They saw potential in me when at time’s I did not. I learned so much from the relationships that I have had through ANFP over the many years.
What are the biggest challenges you face in your position and how do you handle them?
Currently staffing continues to be our number one challenge. With less staff we have had to be creative in finding ways to get the duties done with less. It takes the entire team, working together as well with the other departments to insure our number one goal of hot, delicious meals to our residents.
What is your favorite part of your job?
Definitely the residents they are a joy to serve every day. I also love clinical nutrition. Being part of amazing TEAM.
How do you stay up to date with current innovations and trends?
Continuing Education has been a lifeline with staying current, reading magazines, ANFP Marketplace to search out videos and lessons.
How do you envision the foodservice industry changing in the next few years?
I see the future as continuing to battle the staffing concerns and streamlining processes to do more with less but continue to strive for excellence with our residents as the focus.
What is your advice to those just getting started in the foodservice industry?
Stick with it, continue to reach out to others in our field for advice, spearhead relationships within our organization and know that you are NOT alone. The rewards are many.