CDM, CFPP of the Month - February 2024

 

Name: Rita Istenes, CDM, CFPP 

Job Title: Culinary Director

Employer: Avenue At Aurora

Job Location: Aurora, Ohio

Years at Current Facility: Five Years

Years in Current Position: Five Years

CDM, CFPP Since: 2021

 

Why did you decide to become a CDM, CFPP?

I have been working in the food service and hospitality industries for 22 years. While working in restaurants, hotels, and catering is fun and exciting, something was missing. When I started at the Avenue At Aurora, I realized what that was and that I needed to get my CDM to help get there. The role that you play, the things you learn from the residents, and the relationships that you build helps create such a rewarding and meaningful career.  

What are your main responsibilities in your current position?

I have many responsibilities for this position. I make sure to split my time between running the kitchen, managing the dietary staff, and making sure that all of our residents wants and needs are met. Being in care plan conferences, dietary profile interviews and assessments, food committee, events for our residents, staff, and local senior centers are just a few things that I do for our facility. 

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

I utilize my planner everyday. In my planner, I have both work life and home life marked down so nothing is overlooked. I have a to do list made to plan for each day of the week for ordering, scheduling, in services, meetings, and more.  

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

I have changed the ways our facility by having our residents have a say in what they eat, changing menus that the residents will enjoy, and throwing some really fun events anytime we can. We even have a Farmers Market a couple times a year so our residents can get their picks of fresh fruits, vegetables, and flowers. Our cooks get to create their own ideas for soup and dessert of the days while following the guidelines for the meal requirements.

What was your first job in the foodservice industry?

My first job was at an Italian restaurant as a Prep Cook at 15 ½ years old. I loved being able to make dishes look appealing to send out to the guests. 

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

I have a few of them actually. I could not be where I am now without the support in the kitchen with my mother and grandmothers. The patience and support they gave me when I was a child interested in cooking has given me such an amazing foundation that has helped my career grow. 

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

Staffing is a big challenge. We are all fighting for the same workers. I have found that you treat them like they are people too, cross training them, make sure that they feel valued, the staff is happier to be there. Making sure that you hire the right people that have the compassion and patience to help our elderly residents.   

What is your favorite part of your job?

The residents! When you see the look of joy and remembrance on their faces when talking about how their mother or grandmother used to make a recipe this way or that. Having them share those memories that they hold dear is such a blessing. 

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

I am always on the look out for trade shows, webinars, vendors, and conferences. ANFP, ServSafe, and the Board of Health are always on top of the game when it comes to up to date information. 

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

I hope that there is more focus on the senior living and senior nursing aspects. Really looking into what our residents need and want to eat for their meals, creating better serving equipment that can look more appealing and hold foods hotter for longer, better technology for diets and meal ticket programs, and dining room services. 

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

Learn. Learn some more. Take notes. And try. And try it again. The experience and knowledge that you will gain by trying something over again instead of giving up is everything. Never forget that we are people taking care of people.