CDM, CFPP of the Month - May 2024
Name: Jonathan Maxwell Van Slander
Employer: Westmoreland County, Pennsylvania
Job Location: Greensburg, Pennsylvania
Years at Current Facility: 13 Years
Years in Current Position: 7 Years
CDM, CFPP Since: 2022
Why did you decide to become a CDM, CFPP?
In an always changing industry it’s good to stay up with the times. Personal care rules and regulations change and it’s intelligent to stay up to date with yearly surveys and pop inspections. And hey, it’s fun to have a few letters by your name to show your parents and friends.
What are your main responsibilities in your current position?
To run the dietary department of a 408 bed facility. The ups, downs, and all arounds. From scheduling, menu planning, food committee, ordering, budgets, inventory, and most of all resident happiness.How do you organize your time at work to make sure you accomplish all your responsibilities?
Every day is different. Obviously there are things that need to be done on the daily. However, each day brings a new challenge to conquer. Having one of the best teams going sure makes the job easier.
What is an example of an innovative way you have made change at your facility and how did you implement it?
We have a gigantic senior care facility, and like myself, is not aging well. The plumbing is older than most of the clients that live in the building. A few years ago we had to purchase a new dish machine. Our dish machine is about the size of a tractor trailer. We decided to not only purchase a new machine but replace the pipes and drains in the floors and walls. This project took 3 months. We had to build a temporary dish room in the corner of the kitchen.
The plan of redesigning a dish room using up to date tech and correct ergonomics seemed to be a bigger bite of the Twinkie than I originally thought. Also the plans that I submitted to the Department of Health for a temporary dish room that sat in the kitchen were extensive. We had to construct a 15 foot high by 30 feet long wall, utilize portable wash sinks, portable tables, and different types of chemicals every day. Three meals a day for three months. Thank God for my staff being the best group of individuals ever. Ever.The importance of safety is paramount when dealing with aging humans. We were able to get the project finished in the allotted time frame and even came in a few bucks under budget.
Looking back I must chuckle. As soon as I thought I had it figured correctly, I realized I couldn’t be more wrong. That’s part of the beauty of working in the food industry. Different problems, different people, different days. Everything is going to be fine if you will it to be fine.
What was your first job in the foodservice industry?
I worked at an amusement park doing all the dirty nasty background stuff. I loved it! From dishes, to scrubbing grills, putting on table cloths, mixing gallons of punch and lemonade. I made my lemonade with a little less water, so it had a kick. Made people enjoy the roller coasters a bit more. I think I got paid a little south of $4 per hour. I wouldn’t trade the friendships and experiences for all the money in the world.
Who has been your biggest mentor in foodservice and how have they helped shape your career?
There is a man that owned a sports bar in Latrobe PA, Sharky’s Café. Taught me everything on the front end of a restaurant. Took me in as an out of work bus boy/dishwasher. Gave me my first real chance in management. Treated me like I was his kid. Not a day has gone by, in life or work, that I don’t use something that man taught me. If I’m half the intelligent person that he is, by the time I hang it up, I’d consider myself lucky. Power isn’t money or position. It’s how you treat the people that come in contact with you.He ran a tight ship and was as fair as they come. With tears in my eyes, a lifetime later, I’ll tell you, I’d be nothing without him.
What are the biggest challenges you face in your position and how do you handle them?
I lead a blessed life. I don’t hate my job and I actually love the people I work with. So this answer is difficult. If I had to supply an answer truthfully I’d say staffing and inflation. Staffing because it’s been difficult to replace some of the individuals that have retired. Their bodies and minds.Secondly, inflation. Because, you set your budget in October for the upcoming year. Six months later there could be a substantial increase on items purchased. That can really diminish a budget coming into the last fiscal quarter. 2021 and 2022 I believe the increase on food supply was a bit over 14%. Thankfully I order in such bulk and have many contracted prices that I was probably affected less, than let’s say a 50 bed facility. Or a corner restaurant. Or even that single mom raising her children. Anyone really.
There is also a hidden challenge that people don’t like to talk about. Try not to taste test food three or five times when trying to diet. Somebody has to try the poke cake, and it might as well be me.
What is your favorite part of your job?
The staff and resident interactions. You can’t go into this business being uncomfortable with interactions, good or bad. All you can hope for is many more good interactions than bad. Food is not a poker game. There is no bluffing. You either have it right or wrong. I love my staff. We are all just a crazy bunch of peas in the dietary pod.How do you stay up to date with current innovations and trends?
My younger employees keep me informed on all things not old. New foods, styles, music, slang, they keep me rolling. Just kidding (kind of), truthfully that’s one of the good things about becoming a CDM, CFPP. You can stay up to date with their vast experience and network of likeminded people. I was skeptical at first but knowledge is power and networking can only help to conquer.
How do you envision the foodservice industry changing in the next few years?
I hope the prices come down and some products become more readily available. The effects of the pandemic hopefully will keep trending back to normal. We will see.
What is your advice to those just getting started in the foodservice industry?
Listen, learn, and keep going. The food industry is one that can be very rewarding. I’m not sure where I would be if I didn’t spend the last 30 years of my life working with food. If one job doesn’t fit try again. If education is holding you back, find a way to earn a degree or certification. You can always be better tomorrow.