SUMMARY OF POSITION:
Reporting to the General Manager, and/or
designate) and in liaison with the Manager of Hospitality Support Services and
consulting dietitian, the Food Service Manager is accountable for all aspects
of the day to day operation of the Food Services Department.
The Food Service Manager plans,
directs and participates in the preparation and service of meals in accordance
with nutritional and operational needs of the residents and facility in
accordance with the established standards and regulations set out by governing
agents and the Retirement Concepts Management team.
The Food Services Manager
provides leadership, guidance and direction to staff in keeping with the
Vision, Values, Objectives, Policies and Procedures and Performance
Accountabilities of Retirement Concepts.
The Food Service Manager acts
as a professional role model for the staff and promotes the dietary department
within the facility.
RESPONSIBILITIES:
Include
but not limited to;
1.
In
conjunction with the General Manager / Administrator / Director of Care
recruits, hires, disciplines and terminates all Food Service staff
2.
Coordinates
and oversees orientation for new employees and on-going training of all Food
Service staff.
3.
Provides
constructive feedback including probationary and ongoing annual performance
evaluations for all Food Service Departmental staff.
4.
In
conjunction with the Management Team coordinates & chairs monthly
department meetings and develop and / or coordinates in-service education
opportunities.
5.
Manages
and oversees staff duties including the development of work schedules, ensure
job descriptions are appropriate and followed, develop and ensure work / job routines are followed,
and deal with operational challenges / issues as they arise.
6.
Plans,
in conjunction with the Manager Hospitality Support Services and consulting
Dietician, rotational, seasonal menus in accordance with the likes, dislikes,
nutritional and therapeutic needs of facility residents.
7.
Plan,
directs and participates in the preparation and service of high quality food
according to standardized recipes, production / operational requirements,
standards, policies and procedures.
8.
Develop
and / or adjust standardized recipes to ensure high quality production outcomes
including quality, nutritional & texture requirements, quantity, portion
sizes, palatability and resident satisfaction.
9.
Evaluates
the meals being served, including performing related audits, to ensure
standards of quality and quantity are maintained and responds to the audit
findings and adjusts accordingly.
10.
Establishes
and maintain production requirements ensuring adequate portions are
prepared.
11.
Perform
and / or oversee the ordering and receiving of consumables and non-consumable
items according to established purchasing procedures and policies.
12.
Establishes
and maintains consumable and non-consumable inventory utilizing methods to
minimize spoilage and waste.
13.
Ensure
invoices are handled according to Financial Department Policy &
Procedures.
14.
Ensures
regular cleaning and ongoing maintenance of all dietary equipment and provides
documentation of the same.
15.
Ensure
all audits; including cold storage, hot & cold holding, dish machine
temperature audits, food waste etc, department performance indicators and other
related audits are accurately completed as required and provided to the
management team.
16.
Completes
and submits month end reports to the Management team.
17.
Participates
in the planning, implementation and control of the department budget, both
operating and capital.
18.
Develop,
implement, and manage in conjunction with Manager of Hospitality Support
Services and consulting Dietician, a Food Safety Plan including HACCP, Work
Safe BC, and WHMIS regulations and standards.
19.
Work
with regulatory agencies, such as Health Inspectors and licensing bodies to ensure
all regulations are followed.
20.
Oversees
adherence to and updates standards, policies and procedures in conjunction with
the Retirement Concepts management team.
21.
Work
with other facility departments in the development & implementation of
special events and programs as required.
22.
Acts
as a contributing member of the management Team at the facility. Participate in Facility staff / management
meetings, Family & Resident Council meetings regularly. Communicate information to staff as
necessary.
23.
Maintains
a current knowledge of facility administrative and emergency policies and
procedures. Direct / encourage staff to
participate in emergency preparedness training, including required fire drills,
employee wellness in-services etc.
24.
Liaisons
and work with Retirement Concepts Management team / Human Resources / Payroll
and staff to resolve challenges including pay cheque, staffing levels, workload
challenges etc.
QUALIFICATIONS:
1.
Graduation
from a recognized Food Services Supervisor Program.
2. Membership
in the Canadian Society of Nutrition Management and/or Registered Dietitian
mandatory
3.
A
minimum of two years Food Service Supervisory experience in a residential
geriatric setting including direct experience managing staff.
4.
Current
Serving It Right certificate mandatory
SKILLS AND ABILITIES:
1.
Good
physical and emotional health with capabilities that are compatible with
walking, stooping, bending, lifting heavy objects, pushing heavy carts and
operation of related equipment. Must be
free from any allergies or related conditions that may be aggravated by work
with detergents.
2.
High
standards for safety and hygiene practices and procedures.
3.
Ability
to establish harmonious relationships with staff, residents, families,
volunteers and visitors of the facility.
4.
Excellent
written and oral English skills. Solid
working knowledge of related office equipment and Windows based software
including Word, Excel and Outlook.
Please
apply to recruitment@retirementconcepts.com
with your complete cover letter and resume quoting the competition number in
the subject line: 007-2312-18
Waverly Seniors Village
