Support Service Supervisor

**Article Flag: Mandatory Vaccination Please Note**:
As per the current Public Health Orders (Long Term Care/Seniors Assisted Living Provincial Health Order and the Health Sector Order), as of October 26, 2021, all employees working for Providence Health Care must be fully vaccinated against COVID-19. Proof of vaccination status will be required.

**Summary**:
Within the context of a patient/resident/client and family centered model of care and, in accordance with the Mission, Vision and Values, and strategic directions of Providence Health Care (PHC), the person promotes a safe, respectful, and civil working environment for patients, residents, families, visitors and staff.

Reporting to the Manager, Food Services or designate, the Support Services Supervisor ensures diet orders are compliant and meet the provisions for nutritional care as determined by Clinical Nutrition for inpatients and outpatients using the nutrition software program. The Support Services Supervisor is the liaison between Clinical Nutrition and Food Services. Conducts nutritional screening of patients/residents for malnutrition risk, visits patients to obtain diet related information regarding nutritional and therapeutic diet needs; identifies patient/resident food preference/food tolerance/food acceptance; charts activities in patient/resident medical record such as meal intake, diet and diet-related information; inputs and/or updates patient/resident diet and diet-related information into a computerized system.

In addition, the position oversees the day-to-day environmental service in assigned areas including supervising designated staff, maintaining and updating manual and computerized records such as the staffing schedule, performing related administrative duties and maintaining environmental standards by participating in quality assurance activities. Promotes and maintains excellent customer relations and effective on-going communication with all levels of staff.

**Qualifications / Skills and Education**:
Education
Graduation from a recognized two-year program in Food Service Supervision plus one year’s recent, related experience or an equivalent combination of education, training, and experience. Food Safe Certificate 1.

Skills and Abilities
Ability to communicate effectively both verbally and in writing.
Ability to deal with others effectively.
Physical ability to carry out the duties of the position.
Ability to supervise.
Ability to organize work.
Ability to operate related equipment.

**Duties and Responsibilities**:
Supervises designated staff by preparing schedules, scheduling and coordinating work assignments, evaluating employee performance and determining related training and orientation requirements.
Visits patients and/or family members during assigned meal rounds to obtain and exchange diet-related information to ensure that the food is consistent with assigned nutritional plan and to ensure food service quality and preferences and any other dietary needs are met; charts food intake, and forwards this information to the Registered Dietitian or designate. Acts as a liaison between Clinical Nutrition and Food Services.
Conducts computerized nutritional analysis of menus, recipes and food records.
Maintains manuals and statistical information for the department. Participates in the department's Quality Assurance Program including participation in audits and inspections and provides input into patient resident menu revisions.
Performs cooking duties and oversees the preparation, portioning and/or serving of meals. Assists in the menu planning and develops recipes according to nutritional and diet needs of the facility.
Carries out a variety of cyclical and routine inspections of housekeeping and cleaning duties to ensure quality of work and adherence to department standards, policies and procedures, while maintaining related records and reports as well as advising the Manager/Coordinator of any issues.
Ensures physical safety and sanitation practices and procedures are adhered to and that staff work in compliance with established safe work practices and procedures. Conducts regular sanitation inspections and initiates corrective action as required.
Ensures equipment is operating and safe; notifies Manager/Coordinator of equipment requiring servicing.
Estimates food and cleaning supplies requirements, orders and receives supplies, and resolves discrepancies with suppliers. Maintains accurate and timely inventories for both food and environmental services and provides daily reports related to cost control.
Assists with planning and executing special assignments/projects and any required follow up.
Monitors expenditures for assigned area; makes recommendations regarding budget for assigned area.
Maintains employee records related to contact information and availability of work as well as suitable work areas; calls in relief staff according to pre-determined guidelines; and processes requests such as vacation and leaves