| Job Description | Qualifications:
1. Graduate of:
i) An accredited Food Service Supervision/Nutrition Management program, or
ii) Food & Beverage Management
2. Current Safe Food Handlers certificate
3. Eligible for membership in the Ontario Society of Nutrition Management (OSNM).
4. Previous employment in a health care/hospitality setting an asset.
5. Demonstrated understanding of/empathy for the needs of seniors.
6. Experience in quantity food preparation.
7. Knowledge of therapeutic diets and current nutritional standards relating to a geriatric population.
8. Ability to direct and supervise others using written and verbal communication skills.
9. Familiar with micro-computers and dietary specific application an asset.
10. Willing to actively pursue personal and professional development.
11. Working knowledge of Hazardous Analysis Critical Control Point (HACCP), Sanitation Code, Workplace Hazardous Material Information System (WHMIS), Occupational Health and Safety, and Public Health Inspections.
12. Demonstrated experience in managing a budget.
Physical Demands:
1. Standing for extended periods of time at oven and food preparation tables – for up to 10hrs/day.
2. Walking short distances and manoeuvring in tight spaces within kitchen environment.
3. Pulling/pushing/lifting dishracks, food carts, bulk food items, etc., up to 50lbs.
4. Reaching and lifting food items and kitchen tools from and to upper shelving up to 10lbs – at times with use of an 18inch to 3ft stepping ladder.
5. Ability to complete repetitive arm motions for periods of up to 1hr while peeling, chopping, and preparing food items.
6. Working in warm temperatures and over fuel fired appliances for extended periods of time.
7. Some memory work required when dealing with special dietary restrictions, inventory tracking and food ordering.
8. Dexterity required to open caps, pull spray triggers, open condiment packages, etc.
9. Sitting for extended periods at a desk for computer/typing work.
Job Description:
1. Establish, implement and enforce Food Service Department policies and procedures.
2. Plan, organize, direct and supervise the activities of the Food Service Department to ensure the provision of high-quality food service.
3. Plan regular, therapeutic and alternate menus based on Canada's Food Guide to Healthy Eating, current resident population and special seasonal events.
4. Purchase and receive all supplies necessary for daily meal preparation, nourishments and special events.
5. Develop and ensure the use of standardized recipes. Oversee meal preparation and, if necessary, participate in its preparation. Supervise meal service to ensure appropriate portion control and resident acceptance.
6. Hire, terminate, schedule and train all Food Service employees. Establish and monitor work flow, evaluate performance and production making necessary changes to maintain quality service.
7. Interview new residents regarding dietary restrictions, allergies and food preferences recording pertinent information in resident’s chart.
8. Ensure sanitation regulations pertaining to food preparation and food premises are followed.
9. Coordinate Dietary services with other departments as required.
10. Participate in budget preparation.
11. Be knowledgeable of and practice residence's fire and safety programs.
12. Adhere to established policies and procedures.
13. At the request of the Residents' Council, attends Residents' Council Meetings. Appropriate remedial action will be taken and a written report submitted to the Residents' Council for review at their next meeting.
14. Maintain accurate records pertaining to each resident's nutritional care.
15. Ensure all Public Health reports are communicated to staff and acted upon.
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