Manager, Nutrition

4 days ago

Orillia, Canada Orillia Soldiers' Memorial Hospital Full time

**Job Number**:
J0524-1306

**Job Title**:
Manager, Nutrition & Food Services

**Department**:
Nutrition & Food Services

**Job Type**:
Permanent Full Time

**Job Category**:
Management

**Open Positions**:
1

**Date Posted**:
June 3, 2024

**Closing Date**:
June 16, 2024

**Salary**:
$53.41 - $66.76/Hour

**Hours of Work**:

- 37.5- Share- Facebook- Twitter-
- LinkedInOrillia Soldiers’ Memorial Hospital (OSMH) is located in the City of Orillia - a beautiful community nestled along the shores of Lake Simcoe and Lake Couchiching. Orillia offers an environment where a health work/life balance is easy to achieve as exceptional urban amenities, natural resources, points of interest, and recreational opportunities abound.

People have always been OSMH’s greatest strength. Our committed team has helped our community for over a century. We offer an environment where each individual works interdependently towards common goals: we value _Trust, Courage and Teamwork_. We are an organization where individuals’ contributions are valued and there are many opportunities for personal growth and development.

Position Summary
- Reporting to the Director, Diagnostic and Therapeutic Services, the Manager, Nutrition and Food Services is responsible for exceeding patient, visitor and community expectations with the preparation and distribution of meals and nourishments within Orillia Soldiers’ Memorial Hospital (OSMH) as well as Meals on Wheels and Meals Made Easy programs. The person in this position is responsible for decision making regarding diets provided, menus, operational flow, and system efficiency as well as acting as a preceptor for dietetic students for the food service management rotation. Leads an eager group of highly motivated, experienced and engaged professionals. Empowers, motivates, and inspires a team of registered dietitians (RD), Food Service Supervisors, Dietary Aides, Dietary Technicians, Cooks, and Clerks. Live and uphold OSMH’s mission of serving our community with compassion and excellence, driven by our shared purpose as well as passionately advancing perceptions in the Healthcare Food Service industry.
- PRIMARY RESPONSIBILITIES:

- People Leadership:
- Oversees departmental training needs, including weekly huddles, in-services, safety talks.
- Leads recruitment and retention activities of the Food Services team and builds strong relationships with their team while working on specific development and promotion, mentorship, coaching, and performance management opportunities.
- Resource planning to ensure the plan for each role allows for a seamless operation.
- Works within collective agreement language to ensure unionized staffing and scheduling needs are met in order to meet operational demand of the hospital.
- Ensures schedule needs are covered daily.
- Ensures team compliance with hospital policies, procedures, and safety regulation.

Financial Management:
- Prepares, monitors and reviews department operating budget based on historical trends and predictive analysis.
- Identifies opportunities for efficiencies/revenue generation and implement effective staffing solutions.
- Responsible for monthly variance analysis and implementing corrective action plans to achieve a fiscally balanced budget.

Patient Food Services Patient Liaison and Safety:
- Accountable for Safe food production, ensuring food is received, stored, produced, handled and labelled in compliance with optimum food safety standards.
- Ensures safe tray delivery using the medication dispensing safety management model while adhering to IPAC best practices.
- Liaisons with Public Health, Registered Dietitians, Speech Language Pathologists, patients and unit managers and is responsible for timely resolution of concerns or recommendations brought forward.
- Provides service recovery through patient rounding and patient satisfaction surveys.
- Manages continuous improvement cycle to address all concerns while increasing the quality and service provided.
- Overall departmental strategic planning of quality improvement activities, initiatives, and reporting in alignment with OSMH’s quarterly priority planning cycle.

Diet Office/Patient Menu Management:
- Responsible for quality management and continuous quality improvement of the Diet Office processes and patient menu management.
- Oversees and supports the daily operations of the Computrition Diet Manager data base.
- Conducts tray accuracy audits, modified texture consistency audits to ensure products are prepared, assembled, and delivered accurately and safely, ensures correct menu choices for therapeutic diets, allergens, and intolerances.
- Facilitates ongoing menu item review, tasting, recipe development, patient feedback & waste audit analysis to ensure menu offers the best quality, variety, and cost-effective products available.
- Ensures downtime procedures are in place, communicated and tested.

Departmental Administration Responsibilities- Reviews daily staffing t

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