CDM, CFPP of the Month - April 2022

Name: Gerrie-Ann Perry, CDM, CFPP

Job Title: CDM, CFPP, CFM, LTC- FSM
 
Employer: Healthcare Services Group
 
Job Location:Springfield, VT
 
Years at Current Facility: 25 Years
 
CDM, CFPP Since: 2021

Why did you decide to become a CDM, CFPP?

Working in a Long Term Care/ Rehabilitation/ Memory Care Facility, I wanted to learn more [about] how to bring nutrition and health into [people's lives] as people age. 

What are your main responsibilities in your current position?

I have many responsibilities in my position. Some include balancing and running a kitchen with the residents' needs and wants, attending care plans, following up on diet orders, supervising my staff and filling shifts if needed. I also attend QAPI and safety meetings.

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

I start each day making sure the dietary staff [members] have what they need to do their job, and I then move on to the everyday job tasks, while working on priorities as they come up.

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

Giving the resident as many choices as possible. Also finding suitable items that are available in these trying times to maintain a healthy menu and have options for their dining pleasure.

What was your first job in the foodservice industry?

I started out as an evening shift diet aide and worked my way up the chain of command.    

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

My biggest mentor would have to be my RM. He has helped me and taught me so many things, and he always saw the potential in me to success as a CDM, CFPP.  

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

Staffing, especially in these trying times. When you find good people and get them trained, it's hard to lose them when they want to move. I would never hold anyone back from following their dreams.

What is your favorite part of your job?

I like a challenge. Every day is a different day, and working with some of the best people out there is a real pleasure. 

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

I love to learn; I read articles from the ANFP page and attend the educational seminars when I can. 

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

"Tray line" is a thing of the past, and pretty soon set meal times will be a thing of the past [too]. Residents will be able to order when they are hungry.

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

Get involved with ANFP. Support other managers and encourage them to get their CDM,CFPP credential. Asking for help is the key to not getting burned out in the career. Stay positive. The rewards are worth it!