Food Services Manager

Yee Hong Centre For Geriatric Care•Toronto, ON

1d•CA$38 - CA$45•Onsite

About The Position

In consultation with the Executive Director, plans, develops and oversees the food production and services to residents and other consumers in accordance with the organization's resident centred approach, policies and procedures as well as established standards and regulations.

Requirements

Graduate of a recognized 2-year diploma program in food services supervision or management, or a Bachelor's degree in Nutrition, Dietetics or Hotel Management
Membership of the Canadian Society of Nutrition Management
Eligible for membership in Ontario Society of Nutrition Management
Completion of a recognized food safety awareness program required
Minimum 3 years experience in quantity food production
Supervisory experience in food production required
Satisfactory Police Reference Check (with vulnerable sector screen) result
Good oral and written communication skills in English

Nice To Haves

Knowledge of Chinese an asset

Responsibilities

In consultation with the Executive Director, plans, develops and manages production and delivery of food services that reflects the organization's vision and strategic direction and complies with relevant government legislations and policies and Ministry standard, and with due consideration of the resources available
Ensures adequate staffing to meet the needs of the Food Services Department. In consultation with the Executive Director, hires appropriate staff to complement the team; coaches, develops, evaluates and appropriately deploys staff to ensure a strong, effective and efficient team with good morale
Visits residents on initial admission and conducts assessment of their food preferences, and develops appropriate response and strategies to address residents' concerns and complaints and to meet residents' needs
Monitors residents' food intake for regular and therapeutic diets in the dining room and report to the dietitian as needed in regards to their diet compliances and food complaints
Interprets residents' needs from individual resident contact and Resident Council meetings
Plans and adapts menus and recipes in consultation with the Clinical Dietitian
Oversees and supervises food production in accordance with sanitation regulations; Inspects food temperature and quality of food prior to serving time in accordance with checklist
Inspects and maintains all food service areas in accordance with sanitary and safety standards
Orders food supplies and keeps up-to-date inventory of all perishable and non-perishable food items
Monitors kitchen appliance to ensure timely and appropriate repairs and replacements
In consultation with the Executive Director and Clinical Dietitian, develops internal budget and implements expenditure and inventory control system for the department
Attends resident care conferences and Food Services Advisory Committee
Completes charting and quarterly summaries on specific resident as assigned by dietitian
Conducts production and departmental meeting and attends other meetings as required
Coordinates and plans menus for catering functions in Yee Hong
In consultation with the Executive Director and Dietitian, researches into food products and equipment and negotiates contracts as needed for the kitchen
In consultation with the Executive Director, develops and implements risk management and quality improvement programs for the department, as well as contributes to the overall LTC Home and Corporate CQI and Risk Management Program
Keeps up-to-date with developments and best practices in the field
Other duties as assigned