Dietary Manager

**Position Summary**:
Reporting to the Chief Administrative Officer and / or the Deputy Chief Administrative Officer & Corporate Services Manager in the future, this position is responsible for the day-to-day operations of the BDSHA Dietary Department. This individual will ensure that all dietary staff comply with the Occupational Health and Safety Code, the Public Health Act, and the Supportive Living Accommodation Licensing Act.

**Responsibilities**:
Knowledge of Legislation:

- Knowledge of Occupational Health and Safety Code
- Knowledge of Public Health Act and the pertaining Regulations there under
- Knowledge of the Lodge Supportive Living Accommodation Licensing Act and Pertaining Lodge Regulations there under

Knowledge of Meal Preparation:

- Maintains high standards in food preparation, presentation, and delivery
- Assists and directs staff to prepare all main entrees
- Ensures proper temperature of meals
- Ensures all food is properly stored
- Ensures leftovers are properly stored and used within a week
- Ensures leftovers are only warmed once and then disposed of
- Ensures a variety of menu choices are available
- Ensures that meats are cut properly

Menu Preparation:

- Plans a minimum four-week rotational menu for residents within the budget, according to the Canada Food Guide and Barrhead and District Social Housing Association standards with input from staff, residents, and families
- Menu plan must be approved by a Dietician accordingly and all changes or substitutions must be recorded.
- Reviews the menus to the needs and wants of residents
- Changes menu on a seasonal basis
- Standardizes recipes and maintains files
- Plan snack menus
- Plan together with Activities Manager, menu items for all special occasions (theme days, Christmas, etc)

Inventory:

- Maintains high standards in quality food purchases
- Specifies orders, receives and confirms all deliveries of same
- Ensures all products are stored properly
- Ensures that all items in cooler and freezer are dated and rotated
- Maintains inventory control, performing inventory as frequently as needed
- Assists with chemical and cleaning inventory as needed

Supervision of Staff:

- In conjunction with Human Resources, interviews prospective dietary staff
- Provides training, supervision and evaluation of dietary staff
- Ensures all dietary staff observe and practice safety and hygiene
- Delegate duties and responsibilities to dietary staff as needed
- Preparation of performance appraisals and meeting with staff on a regular basis to discuss their performance
- Provides positive tools of communication (both verbal and written)
- Promotes a team atmosphere within the department and the organization.

Administration:

- Oversees kitchen food supplies and kitchen cleaning supplies
- Attends meetings, food industry seminars, and food fairs
- Orders all food
- Adheres to, and promotes health and safety standards. Conducts weekly health and safety meetings within department
- Schedule staff vacations, statutory holidays, and time off needed by dietary staff while maintain proper staffing levels for operations
- Review and approve employee timecards prior to submitting to HR

Additional Duties:

- Adheres to BDSHA policies and procedures
- Maintains professionalism in contact with staff, residents, families, visitors, community resources
- Exhibits leadership qualities in the field of safety
- Handles written documentation: incident reports, chronological recording, etc
- Assures that all storerooms, freezers, and walk-in coolers are maintained in a clean and organized manner.

Perform other duties as directed by the CAO or Deputy CAO & Corporate Services Manager.

**Qualifications**:

- Relevant degree or experience in culinary arts, Red Seal certification is preferred.
- Five years’ culinary management related experience preferably in a lodge setting.
- Three - five years’ experience in quality food preparation and the operation and care of kitchen equipment.
- Two - three years’ experience ordering all groceries, ingredients and materials needed to ensure smooth operations and delivery of meals.
- Food Safe Level 1 & 2 certification and Standard First Aid and CPR is an asset.
- Knowledge of all standards and regulations that govern the handling, delivery, storage and preparation of food.
- Strong leadership qualities, including managing performance of team and building and maintaining trust with staff, residents/tenants and external business contacts.
- Understanding and ability to use the computer for orders, menus, recipes, etc.
- Ability to organize and prioritize work, meet deadlines and function well under pressure.
- Excellent interpersonal skills and verbal and written communication skills.
- Sound judgement, common sense, and the ability to maintain confidentiality and diplomacy.
- Professional, enthusiastic attitude, team player.
- Genuine interest and commitment to work with seniors in a compassionate, dignified and respectf