Food Service Manager (Rosepark)

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.