JOB SUMMARY
Position: Food Services Supervisor 1 - Diet Tech
Company: Providence Health Care
Job Location: Holy Family Hospital, Vancouver, BC
Job type: Casual
Job Location: Holy Family Hospital, Vancouver, BC
Job type: Casual
Job salary: $28.65 - $28.65
Job ID: PHC22-137442
WORK PERFORMED
- Supervises designated staff by preparing schedules, scheduling and coordinating work assignments, and evaluation 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 nutritional screenings for malnutrition risk using standardized forms and provides information to Registered Dietitian for further evaluation.
- Reviews the patient information as required and liaises with other staff to obtain necessary information. Enters and processes information using nutrition computer system.
- Sets up nourishments and marks menus as per standard diet writing guidelines. Prepares and oversees the inventory of specialty formula.
- 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.
- Oversees trayline and checks trays for accuracy; oversees the preparation, portioning and/or serving of meals; performs cooking and/or Food Service Worker duties as required.
- Evaluates meals being served to ensure established standards of quality and quantity are maintained.
- Oversees and updates standards and procedures for assigned area.
- Carries out and participates in staff meetings.
- Ensures food, 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.
- In consultation with the Manager/Coordinator, plans menus and develops recipes according to nutritional and therapeutic diet needs of the facility.
- Estimates food requirements, orders and receives supplies, and resolves discrepancies with suppliers. Maintains accurate and timely inventories 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.
- Oversees the storage of food and related items; establishes and ensures maintenance of food rotations in order to minimize spoilage and waste.
- Maintains records of staff such as names, addresses, phone numbers, availability of work and suitable work areas; calls in relief staff according to pre-determined guidelines; and processes requests such as vacation and leaves of absence by preparing appropriate documents and communicates decisions to employees as assigned. Completes timekeeping records and submits to payroll as assigned
- Performs other related duties as assigned.
- 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.
