Dietary Supervisor

POSITION SUMMARY

Under the general direction of the Administrator the Dietary Supervisor is responsible for the organization and management of the Food Service department. The Dietary Supervisor develops implements establishes monitors oversees and maintains a high quality food service in accordance with the policies of the Home and all applicable legislation. As a valued member of Long Term Care and Seniors Services the Dietary Supervisor demonstrates commitment to Resident Safety by providing quality care in accordance with the organizations mission and vision.

DUTIES AND RESPONSIBILITIES (not listed in order of priority)

1. Ensure that all food service operations are planned organized and maintained in a manner that meets the nutritional needs of all residents of the Home and according to Provincial legislation Municipal by-laws and policies.

2. Participate in department wide planning to provide safe nutritious and varied foods to meet residents daily hydration and dietary needs with a focus on personalized care. Registered Dietitian and Dietary Supervisor will work collaboratively to assess nutritionally adequate diets and reviewing Dietary Reference Intakes (DRIs) for daily nutrient recommendations for all residents. Consider a resident centered approach based on Resident Council feedback resident preferences and overall population of the home when planning menus while ensuring a variety in colour taste texture and preparation methods.

3. Maintain nutrition profiles on all residents of the Home that has been developed based on the residents needs by the Registered Dietitian.

4. Develop and maintain effective relationships with the residents families general public management internal and external service providers committees organizations institutions and others.

5. Provide leadership and supervision to Long Term Care (LTC) dietary department staff in a manner that motivates guides and directs employees to towards realization of departmental goals and objectives.

6. Review and approve the LTC dietary staff schedules orientation and training programs and oversee the day-to-day activities of the staff according to County policies and guidelines.

7. Accountable for the management of an employee Attendance Management Program for the Dietary Department to ensure effective human resource management and day to day operations and delegating as necessary.

8. Assist in the recruitment evaluation discipline and termination of Dietary personnel.

9. Order Purchase and receive food supplies and equipment according to needs budget limitations and purchasing policy and monitoring inventory in consultation with the Administrator or designate.

10. Manage and monitor department budgets to maximize efficiency and develop action items for variance reports.

11. Participate in the LTC Continuous Quality Improvement Program and Risk Management Program by conducting scheduled departmental audits.

12. Monitor and ensure there is a Menu Management system in place that supports cost effectiveness consistency in production quality and resident satisfaction.

13. Where applicable ensure Meals and Wheels (MOW) and other community meal services are operating effectively by ensuring there are tickets completed on a daily basis meals are prepared accordingly in the dietary department and changes are implemented with new or discontinued clients and agreements as applicable.

14. Complete all required clinical assessments and in collaboration with Registered Dietitian.

15. Customize therapeutic diets based on Registered Dietitian assessments and direction.

16. In consultation with the manager of professional development conduct in-service education on food preparation and service sanitation care and use of equipment food handling and safety and cost control.

17. Attend interdisciplinary team conferences and ensure the completion of interdisciplinary dietary section of the Multidisciplinary Care Conference on Point Click Care (PCC).

18. Participate in and demonstrate an understanding of resident safety principles and practices into all day to day activities. Follows all safe work practices and procedures and immediately communicates any activity or action which may constitute a risk to resident safety.

19. Provide catering to special functions as required.

20. Participate in the development and implementation of food service policies and procedures as required.

21. Works in compliance with the Occupational Health & Safety Act to ensure a safe work environment for staff in conjunction with the homes Joint Health and Safety Committee (JSHC).

22. Effectively perform duties in a safe manner and follows all County of Simcoe Health & Safety policies procedures and legislation.

23. Demonstrates and understanding of regulatory requirement associated with the Fixing Long Term Care Act and regulations including ensuring the required hours are adhered to for the roles such as and not limited to Dietary Aide and Cook positions.

24. Must maintain an active member of the Canadian Society of Nutrition Management or Dietitians of Canada.

25. Must be on site at the home working in the capacity of nutrition manager for the minimum number of hours per week.

26. Maintain confidentiality in accordance with the Municipal Freedom of Information and Protection of Privacy Act and the Personal Health Information Protection Act.

27. Effectively utilizes all electronic systems provided.

28. Participate in committees as required.

29. Perform other duties as assigned including redeployment in emergency situations.

LEADERSHIP COMPETENCIES

Has knowledge of and demonstrated ability in our leadership competencies:

Acts with the Customer in Mind

Makes Sound Decisions

Ensures Accountability

Continuously Seeks to Improve Work Processes

Plans and Directs Work

Collaborates

Leads Teams

Communicates with Impact

Develops Self

Is Resilient

EDUCATION TECHNICAL SKILLS AND CERTIFICATION

Strong knowledge of nutritional clinical therapeutic assessments within dietary departments in Long Term Care and Seniors Services setting. Ability to have hands-on cooking preparation methods and services obtained through a certificate or diploma in Food and Nutrition Management Culinary Arts Management and working experience. This job may be considered for educational equivalency in accordance with County Policy.

Current Membership in the Canadian Society of Nutrition Management or Dietitians of Canada.

Good supervisory skills and ability to interpret and apply employment policies and collective agreements.

Strong interpersonal and oral communication skills.

Valid Food Handlers Safety Certificate.

Knowledge of word-processing and spreadsheet application skills.

Criminal Records Check with Vulnerable Sector Screening that is less than six (6) months old at time of hire.

Valid G class drivers license and access to reliable vehicle.

As a condition of employment candidates are required to submit documented results of TB testing as per Public Health requirements.

Knowledge of working in a unionized environment.

EXPERIENCE

A minimum of three (3) years of progressively responsible experience in the food service industry.

One (1) year as a Dietary Supervisor or similar position.

Experience in the supervision of staff and the administration of employment policies and collective agreements.

EFFORT

Visual and mental effort required when analyzing data and preparing reports.

WORKING CONDITIONS

This position is located in a long term care facility exposure to illnesses and germs are possible on a daily basis.