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.

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Food Service Manager - Willowbend Retirement Community