CDM, CFPP of the Month - January 2025

Name: Amy Clark, CDM, CFPP

Job Title: Certified Dietary Manager, Certified Food Protection Professional

Employer: Nightingale

Job Location: Centralia, WA

Years at Current Facility: Less than 1 year

Years in Current Position: 29 years

CDM, CFPP Since: 2002

 

Why did you decide to become a CDM, CFPP?

To involve myself more in the clinical aspect of the position and to be able to educate staff/residents on making healthier decisions and providing healthy meals.

What are your main responsibilities in your current position?

Managing, educating, scheduling, food safety, menus, food preference interviews, documenting in the clinical record, care planning, staff retention, hiring, sanitation audits, and several others.

How do you organize your time at work to make sure you accomplish all your responsibilities?

I plan my day first thing in the morning and use planners to schedule the day out. Of course, there are always challenges that do arise in this field daily.

What is an example of an innovative way you have made change at your facility and how did you implement it?

The importance of presenting the meals to be appetizing and changing dining rooms to be more like family style dining.

What was your first job in the foodservice industry?

I have been in the food service industry 36 years in total. My first job at 15 and a half years old was as a dietary aide. I spent the past 25 years at one facility as the Food Services Director. Unfortunately, a fire closed the doors. I absolutely love where I work at the present time.

Who has been your biggest mentor in foodservice and how have they helped shape your career?

Lori Mellquest taught me the process of being a strong manager and several other skills that I still use in practice.

What are the biggest challenges you face in your position and how do you handle them? 

Staffing has always been a challenge. I continue to advertise and market the facility.

What is your favorite part of your job?

Making the residents happy and keeping the employees happy.

How do you stay up to date with current innovations and trends?

ANFP, Washington state health codes, CMS, food and nutrition articles, and Today’s Dietitian Magazine.

How do you envision the foodservice industry changing in the next few years?

Extending dining room meal service time frames to accommodate residents that choose to eat when they are ready for a meal.

What is your advice to those just getting started in the foodservice industry?

Always have an open mind. There are challenges in this field daily. Don’t take any complaints personally, as the food is mostly the only control that the resident has left.