Job Posting – Nutrition Service Supervisor Closing Date: May 25, 2016 Posting ID: 373244
Purpose of the Position:
Reporting to the Administer of The Mount Continuing Care Community, the Nutrition Service Manager is responsible for the delivery of dietary services for the continuing care community in accordance with provincial and federal regulations and current standards of practice. The manager will supervise, direct and co-ordinate the activities of staff who prepare, portion and serve food. The Nutrition Manager will also maintain inventory, and ensure that food safety policy is diligently enforced.
He or she will act as a liaison between other departments, dieticians, and health-care professionals to ensure that there is effective communication in the planning of quality nutrition for residents. As a valued member of The Mount Continuing Care Community team, the Nutrition Service Manager must demonstrate a commitment to resident safety by providing quality care, and is also responsible for developing and implementing dietary polices.
• Develops, maintains, and implements dietary policies that are in accordance with current standards of practice, facility operational policies, while maintaining compliance with provincial and federal regulations. • Promotes effective communication to staff, residents, and community about the dietary services offered, as well as the organizations goals and objectives. • Maintains all required records, reports, statistics, etc. for both residents and department personnel. • Participates in all admissions and consults with residents and families through the resident care planning process. • Participates in management meetings to discuss a residence status, department personnel, and any resident concerns or, and other operational aspects as seen necessary. • Participates in the gardening and farming operations at The Mount. • Maintains current knowledge of trends and issues within the nutrition health care field, and management domain and recommends changes in policies and procedures, equipment, and programs/services based on this knowledge. • Ensure risk management activities take place to reduce and control potential or actual risks to the safety, security and health of all individuals and to the safety and security of the facility. • Ensure residents are treated with dignity and respect and residents rights are maintained. • Responds to and adequately resolves incidents, complaints, or concerns from residents or families about nutritional care services, in accordance with legislation and standards. • Supervise, co-ordinate and schedule the activities of staff preparing, portioning and serving food. • Portion and order ingredients and supplies required for meal preparation. • Prepare food order summaries for dieticians, residents or other customers. • Establish methods to meet work schedules and budgets. • Maintain inventory and records of food, menus, schedules, stock, repairs, sales and wastage. • Train staff in job duties, and sanitation and food safety procedures. • Supervise and check assembly of regular and special diets. • Ensure that food and service meet quality control standards and provincial regulations. • Participate in the selection of food service staff and assist in the development of policies, procedures and budgets. • Assist staff with meal preparation and cooking complete meals or individual dishes of food. • Plan menus, determine size of food portions, estimate food requirements and budget costs, and monitor and order supplies. • Ability to handle sensitive information with the highest degree of integrity and confidentiality. • Other duties as required.
• Degree in nutrition, food and nutritional sciences, or dietetics. • The successful applicant must be registered or eligible to be registered with PEI Dietitians Registration Board. • Demonstrated management experience in the food industry. • Safe food handling course, WHMIS, CPR.
Skills and Abilities:
The successful candidate must have demonstrated abilities to lead and manage people and have a knowledge of progressive management principles. Knowledge of current trends and issues in nutrition within the elderly population is required along with a knowledge of a range of diets. The ability to develop a food cost budget is required. The ability to develop and maintain effective working relationships is required as is the ability to work effectively under pressure. Effective communication with a wide variety of people is essential.