Food Service and Nutrition Manager Support

The Food Service and Nutrition Support (FSNS), under the guidance and supervision of the Food Service Nutrition Manager (FSNM) and Dietitian and in co-operation with residents, families, Department Heads and Administrator, is responsible for assisting in directing and managing the dietary services in keeping with the philosophy and mission statement of the LTC home and reports to the FSNM) who reports to the Administrator.

As part of the Conmed team, this position would support Billings Court Manor, Millennium Trail Manor and Oakwood Park Lodge.

**PERFORMANCE REQUIREMENTS**

The FSNS assists the FSNM as requested in the operations of the nutrition and hydration program and is authorized to undertake the following:
FSNS assists the FSNM as requested to:
1. Develops, with the Dietitian and with input from residents an organized program of nutrition and hydration services to meet resident needs and provide safe acceptable nutritious meals.

2. With the Dietitian, develops a philosophy, standards, goals and objectives for nutrition and hydration services and nutritional care, food safety, sanitation, cost controls and staff performance.

3. With the Dietitian, develops and implements policies and procedures to provide direction for staff to ensure quality nutrition and hydration services and nutritional care.

4. With the Dietitian, provides input into setting and preparing a budget as well as maintaining the approved budget.

5. Interviews, completes reference checks and makes recommendations for hiring to the Administrator. If hired, co-ordinates orientation and training to ensure that new staff know and understand requirements and expectations.

6. Assist in the development and revision of job descriptions for each classification in the dietary department to provide staff with clear direction in providing services.

7. Conduct regular performance reviews with staff with input and feedback from other departments, staff and especially residents and families.

8. Conduct or delegate quality improvement, risk management and health and safety activities to monitor, evaluate and improve quality of services.

9. Co-ordinating dietary requirements for functions in other departments including resident council, family council and special events.

10. Ensure that all residents have an admission interview done within 3 days and the MDS RAI admission assessment and RAPS completed within 14 days.

11. Ensure that each resident is reviewed at least every 92 days using MDS RAI and other nutritional tools or as resident nutritional status changes.

12. Ensures that residents are reviewed with the health care team annually and as indicated by resident need or request.

13. Ensures that resident has the opportunity to make choices at meal time for entrees, vegetables, desserts as well as special requests as able and that alternates are provided, prepared and served with the first choice.

14. Supervise and co-ordinate food preparation and distribution to ensure that it is done in a safe, efficient manner that maintains food quality and temperatures.

15. Co-ordinates ordering to ensure that items required for menus are available as needed as well as providing quality foods within food costs by obtaining foods from regulated and approved sources with any exceptions approved by the Dietitian.

17. Ensures that food samples are taken at each meal and kept as per sample policy

18. In consultation with the Dietitian and residents, plans and develops menus that meet nutrition and hydration guidelines and requirements, recommended nutrient intake and ensure variety of foods are offered. The resident council and the Dietitian approve menus prior to implementation.

19. Ensures that menus are posted prior to the beginning of the week for both staff and residents to reference with any changes noted on the menus prior to the meals being prepared.

20. In consultation with Dietitian, residents and staff reviews items that are not well received and makes alterations to the menus accordingly.

21. In consultation with Dietitian and residents plans foods for special events, occasions, holidays and functions.

22. In consultation with Dietitian, develops recipes and food production sheets to fulfil the requirements of the menus including the therapeutic extension of the menus.

23. Works with the Dietitian to complete the nutritional profile for new admissions to identify residents at nutritional risk and take appropriate action.

24. Works with the Dietitian to review residents’ quarterly nutritional risk level and revise, as resident needs change. Takes action as indicated by resident need or requirement.

25. Consults with the Dietitian prior to the care conference to determine residents’ current status and recommendations. Participate in care conference and make recommendations to residents/families and staff to improve resident nutrition and hydration care.

26. Complete documentation on residents’ records, including admission a