Food Service Nutrition Manager

Who We Are

For more than 130 years The Salvation Army has served people in need in communities across Canada and Bermuda. Building on our roots as a worldwide Christian church each year we help more than 2 million people providing necessities such as food clothing and shelter. In addition we support people experiencing unemployment addiction and family challenges. We continually adapt and innovate to meet emerging needs and live out our mission vision and values of hope service dignity and stewardship. As a faith and valuesbased organization we hire and serve people of all backgrounds and walks of life there is a place for everyone to belong here.

Mission Statement

The Salvation Army exists to share the love of Jesus Christ meet human needs and be a transforming influence in the communities of our world.

Job Description:

Position Purpose summary:

The Food Service & Nutrition Manager (FSNM) is accountable to the Executive Director for the overall operation and management of the Dietary Department. Through effective management of resources in the dietary envelope and development of a strong and high functioning Dietary Team the FSNM will ensure the delivery of optimal resident guest and team member service based on the legislative requirements under FLTCA 2021 Food Safety Standards and subsequent regulations. Effectively evaluates operations with a Resident/Customer focused lens in collaboration with the Registered Dietician and Interdisciplinary Care Team. A strategic leader: member of the Senior Management Team in planning implementing and evaluation of home wide Continuous Quality Improvement and Risk Management Activities.

Accountabilities:

General Strategy & Operations:

• Plans manages and monitors the overall Clinical Human Relations and Administrative Food Service Activities of the home.
• Fulfill the role of Nutrition Manager for the home as required under the Fixing LongTerm Care Act 2021 and subsequent regulations.
• Completes clinical review and documentation of resident nutritional needs in collaboration with the Registered Dietician.
• Active participates in MultiDisciplinary Care Conferences for residents.
• Develops recommends implements and communicated operational and emergency plans budget service manuals job routines.
• Collect and report statistical information as part of the homes Continuous Quality Improvement Planning.
• Delivers and maintains training records of all training orientation including policy revision and procedures within the Food Services Department in alignment with the Homes Mission Vision and Values in accordance with the applicable legislative requirements from the Ministry of LongTerm Care and local Public Health unit.
• Collaborates with the Registered Dietician and Residents of the home with the development of menu planning with supporting documentation including production sheets recipes ordering templates service manuals that meet the nutritional requirements and special needs of the residents.
• Chairs the Resident Food Committee Meetings at minimum on a quarterly basis encouraging resident input into the development revision or change of the menu and food services provided to residents.
• This position is responsible for the oversight and development of resident centered service plans in coordination with members of the interdisciplinary team ; budget and financial control of the Dietary Department; development and revision of policies and procedures that align with legislative and regulatory requirements including professional practice standards and Infection Prevention and Control Standards
• Monitoring and purchasing of supplies inventory and equipment within the department.

Personnel Management

• Direct Supervisor of Cooks Dietary Aides (up to 20 Team Members).
• Indirect reports including subordinates at the supervisory level.
• Responsible for coordination of Human Relations functions within the Dietary Department including development of schedule coordination of PTO requests attendance management performance management in alignment with Best Practices the Collective Agreement in partnership with the Human Relations Business Partner
• Recruits interviews orients and completes evaluations for all new staff.
• Completion of time and attendance for all dietary staff including payroll submissions.
• Models and fosters an environment of positive customer experience when interacting with residents families and team members.
• Ensures qualified workers including monitoring and management of Food Handlers Certification and other applicable certification and training requirements.

Continuous Quality Improvement and Risk Management

• Completes monthly audits including action planning for deficiencies.
• Data Collection and Analysis of Key Performance Indicators (KPI) on a minimum basis.
• Identifies risks in a timely manner in accordance with policies procedures best practices and legislative requirements.
• Participate in quarterly Interdisciplinary Continuous Quality Improvement Meetings and presents data trends and updates on strategic operational goals.
• Completes Annual Program Evaluations (APE) in collaboration with the Interdisciplinary Continuous Quality Committee
• Coordination in development of Annual Program Evaluations (APE) as mandated by Ministry of LongTerm Care.

Infection Control

• Implement and monitor infection prevention and control measures as required under PIDACC Ministry of LongTerm Care Legislation and Food Safety Standards.
• Monitoring IPAC Practices within the Dietary Department including Hand Hygiene Cleaning and Disinfecting Practices in collaboration with the IPAC Manager and Interdisciplinary Care Team.

Ministry of LongTerm Care Compliance

• Extensive knowledge understanding and interpretation of applicable legislative requirements ensuring compliance is met at all times.
• Fosters positive and collaborative working relationships with relevant persons within the Ministry of Long Term Care as required.
• Ensures systems and processes are in place to achieve and sustain compliance within the Dietary Department.
• Understands and effectively communicates relevant components of related legislation for team members residents and families.

Workplace Safety and Health

• Monitor adherence to safety policies and procedures of staff members
• Promote safe work practices for self and others
• Is alert to remedies and promptly reports all actual and potential hazardous situations to
• the appropriate personnel
• Participate in WSIB accident investigations and the prevention process and assists in the design and implementation of controls and measures to reduce potential for injury
• Ensure that fire safety demonstrations and fire drills are conducted and that staff is knowledgeable of GWCL fire and disaster plans

Facility Management

• Participate in afterhours call roster for the facility
• Contributes to the financial and materials management of the resident services areas; ensuring resident care supplies and equipment are used and maintained in a fiscally responsible manner

8. CRITICAL RELATIONSHIP MANAGEMENT

Governance Boards and Councils: Senior Leadership Team

Internal:

• Residents and families
• Staff
• Other Managers
• Anticipated Committees
  • Facility Management
  • Leadership
  • Resident Food Council
  • Family Council
  • Continuous Quality Improvement
  • Workplace Health and Safety

External:

• Communities of Practice as available.

9. MANAGERIAL/Technical Leadership RESPONSIBILITY:

• Reports directly to the Executive Director
• Direct Reports include Cooks Dietary Aides

10. FINANCIAL AND MATERIALS MANAGEMENT:

• Monitoring management and development of Dietary Budget including RAW FOOD Supplies and Personnel.
• Ensuring adequate food supplies and equipment is available and in good working order.

11. WORKING CONDITIONS:

• Works in an office in a LongTerm Care Facility
• May be on call and tasked to work overtime or work outside of regular business hours on occasion
• Deals with agitated or angry individuals approximately 10 of the time
• Work may involve lifting moving or shifting weighted objects of up to 20 lbs

The above responsibilities must be performed in keeping with The Salvation Armys Mission Vision and Values in a professional manner upholding our code of conduct.

and experience Qualifications:

Education Qualifications and Certifications:

• College Diploma in Food Service Management
• Member of OSNM CSNM and/or Ontario College of Dieticians with good standing.
• Joint Occupational Health and Safety Certification is an asset
• First Aid and CPR training is an asset
• Provide an original copy of a Police Records Check with vulnerable sector screening secured through a local police detachment; Note: A satisfactory criminal background check with vulnerable sector screening is required.
• 2Step TB Testing or ChestXray with satisfactory results is required
• Excellent written and verbal communication skills in English.

Experience and Skilled Knowledge Requirements

• Minimum 3 to 5 years experience in long term care within a managerial capacity.

• 3 years of relevant experience in data informatics or healthcare related field

Skills and Capabilities (examples provided below):

• Demonstrated skill in leadership and change management.
• Computer literacy in Microsoft Word and Excel MDS and Electronic Health Records Synergy on Demand MealSuites etc.
• Able to develop and maintain rapport with elderly residents families and team members.
• Ability to lead coach and motivate an effective team
• Able to work cooperatively with managers staff and volunteers
• Demonstrated ability to create a working climate that is positive and mutually supportive
• Excellent verbal and written communication skills

Compensation:

Placement in the salary range will be based on factors such as market conditions internal equity and candidate experience skills and qualifications relevant to the role.

The Salvation Army will provide reasonable accommodation upon request. Please email if you have a need for any accommodation and we will be pleased to discuss this with you.