January/February 2022 - 47

To recommend an ANFP member for a CDM,
CFPP Spotlight, contact Mackenzi Butson at
mbutson@ANFPonline.org
CDM, CFPP Doubles as Chef, Brings Unique Perspective to
Her Department
Because of the impact of COVID-19 in
her facility, Kern became a CNA and
continued to pick up shifts on weekends
to help aid the short staffing concerns in
nursing as well. " This is something I for
sure never saw myself doing as part of my
career in food service, " she says.
MELISSA KERN, CDM,
CFPP is the Culinary Food Service
Director, CDM, CFPP at Heritage
Lakeside in Rice Lake, Wis. She has
been at the facility for eight years and
has been a CDM, CFPP since 2012.
Kern decided to become a CDM, CFPP
after many years in food service, starting
at age 14.
" When I moved to Kansas, I started
cooking in my first skilled nursing home,
and my supervisor told me I should
become a CDM, CFPP, " she said. " So I
decided to better myself and go for it. I
then took my first job as Dietary Manager
while finishing my schooling. "
Now in her role as Culinary Food Service
Director, Kern is responsible for a number
of tasks that keep her department running
smoothly. On top of overseeing operation
of the foodservice department, she
attends clinical meetings, works on care
plans, and manages the facility budget.
She also takes on staffing and training
responsibilities, as well as other tasks
that arise over her day-to-day schedule.
With so many responsibilities also come a
number of challenges. According to Kern,
ordering has been difficult with shortages
this year, and staffing is a struggle, but
she has a team she can rely on.
change she sees coming is a shift to more
restaurant-style dining.
" (We'll see) more and more restaurantstyle
dining for sure! " Kern said. " I
believe we will go more towards residents
eating when they want, instead of at
posted times for meals. "
To prepare for these changes and to stay
on top of the latest trends, Kern cites
networking and live meetings as her most
valuable resources.
THE BIGGEST CHANGE KERN SEES
COMING IS a shift to more restaurantstyle
dining. To prepare for these
changes and to stay on top of the latest
trends, she cites networking and live
meetings as her most valuable resources.
" I am sure we are all in agreement with
staffing being our number one challenge, "
she said. " But I am grateful to have a
wonderful staff that help me fill in shifts,
especially on days where I need to leave
and go to my other job as a chef three
nights a week. I am lucky to have a
wonderful crew to allow me to work both
jobs, as I have a passion for both careers. "
With two different careers in food service,
Kern brings an interesting perspective to
the changes she foresees in food service
over the next few years. The biggest
" Networking, webinars, and ANFP
meetings are so important to keep up on
what's going on and what's coming next, "
she said.
For those just getting started with their
foodservice careers, Kern advises getting
involved and staying positive.
" Getting involved with ANFP, supporting
each other, and asking for help are the
keys to not getting burned out in the
career, " she said. " Stay positive-the
rewards are worth it! " E
NUTRITION & FOODSERVICE EDGE | January-February 2022 47
Nutrition & Foodservice Edge Magazine - January/February 2022

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