CDM, CFPP of the Month - September 2023
Job Title: Director of Dining Service
Employer: Evergreen Community
Job Location: Olathe, Kansas
Years at Current Facility: 4 years
Years in Current Position: 4 years
CDM, CFPP Since: 2019 (2nd time) 2003 - 2017 (1st time)
Why did you decide to become a CDM, CFPP?
I came from the hotel/restaurant industry and struggled at first. I wanted to learn as much as I could about healthcare foodservice.
What are your main responsibilities in your current position?
I oversee all aspects of the dining operation, the main production kitchen and 4 serving kitchens, safety & sanitation practices, inventory management, budgeting and also oversee housekeeping.
How do you organize your time at work to make sure you accomplish all your responsibilities?
Calendar & task list through Outlook. I print the calendar sheet off daily and stick it in my pocket and add to it all day long.
What is an example of an innovative way you have made change at your facility and how did you implement it?
When I took over our retention committee, I created a reward program that is an instant gratification. If an associate went above and beyond, they were rewarded with a dollar that they could use to buy snacks, drinks, associate meals, etc.
What was your first job in the foodservice industry?
Dishwasher in a country club. I had my first Executive Chef job at the age of 21 years old.
Who has been your biggest mentor in food service and how have they helped shape your career?
My former boss when I worked for Brookdale Senior Living. He taught me how to always pay attention to your surroundings, pay attention to the minor details and to inspect what you expect.
What are the biggest challenges you face in your position and how do you handle them?
Staffing is always going to be the challenge here, especially with the ever-changing world of healthcare combined with our philosophy of “Person Centered Care”, teaching a seasoned dietary aide that what they’ve been doing for years something totally different is challenging.What is your favorite part of your job?
Cooking. I love doing chef demonstrations for the residents, I love to research the recipe and find fun facts to discuss with them. It also gives me a chance to learn about the residents and what they liked to cook, what they like to eat or their “Go to” restaurant.
How do you stay up to date with current innovations and trends?
I read the EDGE magazine, ANFP Connect, and I read online publications like FM Today, and National Restaurant News.
How do you envision the foodservice industry changing in the next few years?
Healthier food choices like vegan, vegetarian or plant-based options. Can see more automated kitchen applications.With supply chain issues that had happened during Covid, I could see small in-house vertical farming like "Lettuce Grow." This is also something that we’ve done to grow herbs that we use in cooking.