CDM, CFPP of the Month - May 2022

Name: Rejean B. Sheehy, CDM, CFPP

Job Title: Foodservice Director
 
Employer: Courville of Nashua
 
Job Location: Nashua, New Hampshire

Years in Current Facility: 32 Years

Years in Current Position: 9 Years

CDM, CFPP Since: 2013

Why did you decide to become a CDM, CFPP?

I became a CDM to expand my education as well as to make an advancement in my leadership role in my department.

What are your main responsibilities in your current position?

My current responsibilities are managing a 15-employee department, in servicing, scheduling, coding of invoices, purchasing, as well as other duties needed in overseeing my foodservice operation.

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

Organizational skills and time management are crucial in making a schedule of duties on each day of the week, as well as leaving time for staff and resident satisfaction.

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

I (as well as other disciplines in my facility) have made staff and residents our focus. Meal ideas and special functions involving residents and staff are discussed at morning meetings and implemented in monthly activities. Hydration carts, snack programs and staff recognition are examples.

What was your first job in the foodservice industry?

I have always been employed in healthcare. Starting as a dishwasher, dietary aide and culinary food preparer, most of my professional life was at my current job at the Courville. 

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

My mentor would have to be my former administrator and my current Dietician. They both took me under their wings and guided me in the CDM, CFPP direction. They both helped me understand the education and dedication it took to study for what I wanted and the hard work that went with it. After obtaining my certification, they gave me a chance. I was given my role as Foodservice Director.

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

There are always many challenges that are going to happen in foodservice, but communication with your team and the understanding that teamwork is the major key to success.  Staffing shortages during these hard times have been challenging, but listening, understanding, and being present helps to get through them.

What is your favorite part of your job?

My favorite parts of my job are the residents and the staff I work with. My department has the best employees that anyone can ask for, and their dedication makes my job easier. The residents’ satisfaction and smiles that I see on a daily basis makes my job so rewarding.

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

There are many things that I receive from vendors, ANFP connection boards that have questions that other ANFP member have that I can use as reference tools, and Edge Magazine CE’s articles to help with continuous education credits.

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

Foodservice and the industry itself have grown in leaps and bounds with new technology. I envision many new up-to-date products, cultural changes, and trending generational food preferences to arise in the future culinary field. The next generation has a totally different interpretation of food ideas, and that emerging professional staff will excel, just as we did in ours.

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

Communication, positive thinking, creativity, and teamwork are all things that will help to make the new foodservice professionals advance in the upcoming direction of the nutritional service environment.