Operations Leader, Food and Nutrition Services

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The nutrition services department is dedicated to providing excellent nutritional care, quality meals to our patients and creating an exceptional learning environment for our students. We contribute to the Hospital community in the following ways:

- Dietitian Services: Nutrition care and educational classes provided for inpatients and outpatients;
- Education: Learning opportunities for dietetic students through our dietetic internship program, Nutrition Management Program, and Food Service Worker Program;
- Research: - Research to improve our knowledge of nutrition with the goal of enhancing the care we provide our patients;
- Patient Food Services: Healthy meals for inpatients;
- Retail Food Services: High quality meals for family members, staff and outpatients;
- Resources: Useful links to on-line information about health and nutrition.

The primary responsibility of the Operations Leader - Nutrition Services is to provide leadership, expertise, and support to all staff under their supervision. Operations Leaders will overlook the Nutrition Services operations to ensure a safe delivery of well-balanced, clean, attractive and nutritious meals to all designated patients. A high standard of quality and accuracy must be obtained for patient tray preparation, assembly, delivery and collection. They must ensure a high level of sanitation and hygiene for patient cafeteria services and use resources efficiently to contribute to financial goals.

**MAJOR RESPONSIBILITIES**:

- Monitor and record fridge temperatures;
- Ensure accuracy of menus and diets on patient trays, nourishments and supplements;
- Monitor quality and food temperatures during food holding and handling procedures;
- Ensure that all food handling procedures meet the standards of City of Toronto Public Health inspectors;
- Ensure all chemicals are handled properly and labeled following WHIMIS legislation and standards;
- In liaison with the Dietitians and Food Services Manager, ensures that the therapeutic menu requirements are maintained;
- Responsible for the maintenance and service of all equipment; should be functional, safe and clean;
- Ensures adherence to quality assurance, risk management, occupational health and safety act and sanitation code;
- Respond to all recall notices and pull affected foods from service as instructed by manager, director and Toronto Public;
- Ensure all staff are following proper receiving, storing, tempering, holding and storage of all food products;
- Ensure all staff are following the First In/First out method ;
- Ensure Production staff are following recipes
- Ensure staff are following safe food handling guidelines;
- Conduct food safety and quality audits.
- Oversee the daily operations of the Food Service Department in order to ensure efficient and correct workflow;
- Keep track of inventory and ordering food and other supplies;
- Work closely with nutritionists and dietitians to plan and prepare both the regular and special diet menus in the hospital;
- Complete daily sanitation audits, ordering, waste management audits;
- Conduct patient satisfaction surveys; and conduct rounds on inpatient units during meal service;
- Inform Food Services Manager & Lead Chef of meal service, menu items and production requirements/concerns;
- Plan and chair monthly staff meetings, as delegated;
- Input work orders and follow ups with maintenance and outside contractors for equipment repairs i.e. Dish machine;
- Manage budgetary resources (e.g. food supplies and labor) in a cost effective manner;
- Complete WSIB forms as needed, and follow up with Employee Health Department, as required;
- Attend return to work meetings as required;
- Establish standards and work procedures for Nutrition staff in accordance with policies of the hospital;
- Execute staff recognition in an ongoing manner and communication to the manager and team to capture and highlight positive achievements;
- Complete the daily Supervisor Communication Log and communicate to ensure a smooth handover between shifts;
- Create/modify recipes based on menu changes;
- Create costing reports for meal trays, dining room and requisitions;
- Conduct quarterly inventory.

**QUALIFICATIONS/SKILLS REQUIRED**:

- Graduate of a 2-year Food Service Course at a Community College;
- Active member of Canadian Society of Nutrition Management (C.S.N.M.);
- 2-5 years’ experience in food services;
- Knowledge of Occupational Health & Safety Act;
- Sound knowledge of institutional food service supervision, sanitation and safety;
- Therapeutic, nutrition and dietetic knowledge required;
- Good interpersonal and communication skills;
- Very good attendance record;
- Good performance record.