Food Service Manager - Willowbend Retirement Community

JOB SUMMARY:

Under the direction of the General Manager, the Food Service Manager is responsible for the total operation of the Dietary Department.

QUALIFICATIONS:
Education:

Graduate of a recognized course in Culinary Management (diploma or certificate);
Red Seal certification

Background:

Minimum of three years’ related experience, preferably in health care industry;
Must have skills in planning, coordinating and supervising comprehensive dietary programs;
Knowledge of Canada’s Food Guide to Healthy Eating, Hazardous Analysis Critical Control Point (HACCP), WHMIS, Health and Safety and Sanitation Code;
Knowledge of business equipment and computer applications, such as MS Office, payroll processing software, etc.;
Conversational bilingualism in English and French.

Personal Requirements:

Work as part of a team;
Capable of adapting to different situations and change;
Keen interest in working with seniors.

FUNCTIONS:

Plans and implement 5-week rotational menu, ensuring compliance with the Canada Food Guide;
Meets with nursing and dietary staff to assure implementation of therapeutic diets as ordered by physicians;
Interviews residents about dietary habits and maintains dietary records;
Ensures that the dietary department is meeting the residents’ nutritional needs;
Reviews weekly menus with cooks to ensure: correct food ordering, usage of seasonal foods, taking advantage of specials, rotation of stock;
Ensures that adequate standards of cleanliness and sanitation are maintained in food handling and food storage, and food service;
Assures proper filing and posting of menus;
Assists the Director of Care in the Infection Control Program by ensuring compliance with established policies in relation to dietary issues, i.e. saving of food samples;
Deals personally with Public Health Department Inspectors during dietary inspections;
Is knowledgeable about the Resident Rights and Responsibilities and assists dietary staff to respect and promote it;
Know and interpret Riverstone policies, procedures and practices and communicates these to the appropriate personnel;
Prepares time and work schedules, assigns duties on the basis of work priorities and availability of staff, redistributing staff where necessary, checking attendance, maintaining accurate records;
Provides job analysis and role functions for all dietary personnel within their scope of practices;
Reviews and revises personnel policies in conjunction with the General Manager;
Ensures policy and procedure manuals are available for reference for all dietary personnel;
Ensures availability and maintenance of dietary supplies and equipment and submits requisitions as necessary;
Provides standardized recipes for all menu dishes;
Meets with residents/family to resolve problems/concerns/complaints and review suggestions on menu items on a need be basis;
Attends Resident meetings as requested to discuss concerns/complaints/suggestions;
Responsible for delivery of orientation and training program in accordance with RHA and other legislative bodies.