Food Service Supervisor

2 weeks ago

Kingston, Canada Normandy Retirement Living Full time

**TITLE**:
FOOD SERVICE SUPERVISOR

**REPORTS TO**:
The Executive Director of Normandy Retirement

***:
The Food Service Supervisor is the person who directs and supervises the operation of the facilities kitchen through qualified personnel. The Organizational Chart outlines the form of organization and shows the chain of command. He or She manages all aspects of the kitchen to ensure effective, efficient delivery of established standards of food preparation and delivery of meals to the residents. The individual is also responsible to maintain established Health Licensing Standards as required. The individual also ensures all personnel have the necessary certification, documentation, and training to carry out the duties and tasks required in the Food Department. The Food Service Supervisor is given the responsibility of the overall management of the kitchen as well as maintaining budgetary requirements.

**MAJOR DUTIES AND RESPONSIBILITIES**:
1. The following duties and tasks described are a guideline for the Food Service Supervisor to follow, but not limited to those described and may at the discretion of the owner be expanded upon.

2. To ensure the dietary needs and nutritional well-being of the residents as described by the Retirement Home Regulatory Authority (RHRA), the Ontario Retirement Communities Association (ORCA), Municipal Health by-laws and Ontario Fire Code. Furthermore, to maintain and follow the standards and procedures as outlined in the corporate manual.

3. To ensure all Dietary Staff is trained in accordance within the guidelines provided as it pertains to the preparation and delivery of food to the residents of Normandy Retirement.

4. To ensure the care of the residents and maintain where necessary all proper record keeping and documentation of food handling and charting as required by Municipal Health Standards.

5. To prepare weekly menus for the residents that are nutritional, tastefully prepared and allow a variety of choice.

6. To prepare and schedule staff and post bi-weekly schedules.

7. Participate in a rotation on-call with the leadership team.

TYPICAL TASKS:
1. Comply with all regulations in the operation of the kitchen.

2. Ensure proper charting and documentation is undertaken in the kitchen.

3. Maintain responsibility for the administration and enforcement of all regulations relating to staff.

4. Establish in writing, procedures as to be followed in the event of an outbreak; organize and prepare food handling procedures for the delivery of food in this event.

5. Ensure that the kitchen is free from hazards and adequate supervision is provided at all times in the preparation of food. Perform regular workplace inspections, and conduct safety talks.

6. Plan for a safe physical and psychological environment for the residents and staff in the dinning room. Correct or commend health and safety performance by staff. Ensure all new staff are adequately trained.

7. Undertake supervision of all stored food items. Ensure the proper rotation and charting as required.

8. Consistently review food preparation and delivery for efficiency and effectiveness of operations.

9. Prepare weekly menus and work with the designated Food Supplier (i.e. Sysco, Gordon’s, Flanagan’s) in the preparation of menus within the budgetary guidelines provided.

10. Purchase all food provisions as required and within budget provided.

11. Purchase small wares and other essentials that may be required in the operation of the kitchen within budget and with the cooperation of the Executive Director.

**Salary**: $60,000.00-$65,000.00 per year

**Benefits**:

- Dental care
- Extended health care
- Life insurance
- On-site parking

**Education**:

- DCS / DEC (preferred)

**Experience**:

- Hospitality: 2 years (required)

Licence/Certification:

- Food Handler Certification (required)

Work Location: In person

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