Food Services and Clinical Nutrition Manager

Hotel Dieu Shaver Health and Rehabilitation Centre is a faith based 134 bed facility specializing in rehabilitation, complex care and seniors’ health. We are Niagara’s only rehabilitation hospital and we take pride in providing an environment where our staff can grow professionally and personally. Add to that the beautiful environment of the Niagara Region with its breathtaking nature trails, award-winning wineries, acclaimed arts and culture and post-secondary institutions, and Hotel Dieu Shaver is where great careers begin and excel.

**Manager, Food Services and Clinical Nutrition**

**(Temporary Full-Time Position - Approximately 14 Months)**

The Manager, Food Services and Clinical Nutrition is responsible for ensuring the provision of quality food production for inpatient meal service, the Dieu Drop-in Cafe, Meals on Wheels and catering. The position oversees both the Food Service and Clinical Nutrition Departments including procurement, patient menus, human resources and managing of equipment to ensure smooth delivery of patient and non-patient meal service. The position is required to liaise with Niagara Health regarding our diet office services for inpatient menu management and maintenance. The Manager, Food Services and Clinical Nutrition is a vital component of the HDS leadership team.

**Key Accountabilities**:

- Responsible for supervision of the food production, distribution and procurement for all food purchased and produced on site for inpatients, staff, visitors, catering, Meals on Wheels and Café/Vending.
- Uses extensive knowledge and understanding of therapeutic diets and textures including IDDSI (International Dysphasia Diet Standardization Initiative) to manage the clinical responsibilities within food services as well as the utilization of working knowledge of all diet orders to comply with the various inpatient diet requirements.
- Uses extensive knowledge and understanding of different food service software e.g Cbord/Food Service Suite to manage the production and clinical responsibilities within food services.
- Develops, maintains, and modifies the work schedules for all staff as necessary. Performs all temporary work schedule adjustments as required for sick time or vacation, etc.
- Develops and maintains departmental policies and procedures, duty outlines, job descriptions, time sheets and attendance information and payroll.
- Responsible for staff selection, department orientation and training and evaluates the staff in accordance with Hospital policies and procedures, the current SEIU and OPSEU collective agreements along with guidance from the Human Resources department.
- Monitors the work functions within the department to ensure compliance with all applicable Hospital and departmental policies and procedures paying particular attention to food preparation for all inpatients and non-patient services; including food-handling techniques, compliance with Food Service and Public Health guidelines, temperature monitoring, ensuring production schedules, equipment operation and safety procedures (i.e. WHMIS), sanitation and equipment maintenance are met.
- Overall responsibility for the coordination and completion of the daily inpatient meal service ensuring that patient food trays are prepared in accordance with the individual patient menu selections respective to diet order and texture restrictions as well as the delivery of hot meals and nourishments to the inpatient units.
- Facilitates food substitutions in accordance with patient’s dietary requirements.
- Utilizes knowledge of the IDDSI (International Dysphasia Diet Standardization Initiative) to ensure appropriate texture modifications to foods and to recipe development.
- Accomplishes departmental financial objectives by forecasting operational and capital requirements, preparing an annual budget, scheduling expenditures, analyzing variances, and initiating corrective action.
- Ensures all food contracts are developed and maintained in coordination with Medbuy/Mealsource group purchasing. Manages all aspects of foods including product availability and restrictions in order to adequately produce the inpatient meals, nourishment items, café, catering services and Meals On Wheels.
- Oversees the Diet Assistant role with inpatient menu process and nutritional care concerns.
- Updates and maintains the Food Services Production Sheets for Niagara Health (NH). Provides ingredient updates with NH regarding any food item changes. Coordinates menu services with Central Diet Office as required.
- Maintains computer programming for Multigens and Cafe cash register.
- Is responsible for the implementation and adherence of Public Health Guidelines within the “Dieu Drop in Café” along with assisting HDS volunteers that support this area.
- Maintains quality service by enforcing quality standards, analyzing and resolving quality and patient concerns and questions and recommending system improvements.
- Ensures adherence to t