Food Service Manager

JOB SUMMARY:   Under the direction of the General Manager, the Food Service Manager is responsible for the total operation of the Dietary Department.  

QUALIFICATIONS:

Education:
Graduate of a recognized course in Culinary Management (diploma or certificate); Red Seal certification  Background: Minimum of three years’ related experience, preferably in health care industry; Must have skills in planning, coordinating and supervising comprehensive dietary programs; Knowledge of Canada’s Food Guide to Healthy Eating, Hazardous Analysis Critical Control Point (HACCP), WHMIS, Health and Safety and Sanitation Code; Knowledge of business equipment and computer applications, such as MS Office, payroll processing software, etc.; Conversational bilingualism in English and French. Personal

Requirements:
Work as part of a team; Capable of adapting to different situations and change; Keen interest in working with seniors.  FUNCTIONS: Plans and implement 5-week rotational menu, ensuring compliance with the Canada Food Guide;  Meets with nursing and dietary staff to assure implementation of therapeutic diets as ordered by physicians; Interviews residents about dietary habits and maintains dietary records; Ensures that the dietary department is meeting the residents’ nutritional needs; Reviews weekly menus with cooks to ensure: correct food ordering, usage of seasonal foods, taking advantage of specials, rotation of stock;  Ensures that adequate standards of cleanliness and sanitation are maintained in food handling and food storage, and food service; Assures proper filing and posting of menus;  Assists the Director of Care in the Infection Control Program by ensuring compliance with established policies in relation to dietary issues, i.e. saving of food samples;  Deals personally with Public Health Department Inspectors during dietary inspections; Is knowledgeable about the Resident Rights and Responsibilities and assists dietary staff to respect and promote it; Know and interpret Riverstone policies, procedures and practices and communicates these to the appropriate personnel; Prepares time and work schedules, assigns duties on the basis of work priorities and availability of staff, redistributing staff where necessary, checking attendance, maintaining accurate records; Provides job analysis and role functions for all dietary personnel within their scope of practices; Reviews and revises personnel policies in conjunction with the General Manager; Ensures policy and procedure manuals are available for reference for all dietary personnel; Ensures availability and maintenance of dietary supplies and equipment and submits requisitions as necessary; Provides standardized recipes for all menu dishes; Meets with residents/family to resolve problems/concerns/complaints and review suggestions on menu items on a need be basis; Attends Resident meetings as requested to discuss concerns/complaints/suggestions; Responsible for delivery of orientation and training program in accordance with RHA and other legislative bodies.