Job Description

THE UNITED COUNTIES OF LEEDS AND GRENVILLE

Division: Long-Term Care

Invites applications for the position of: Food Services Supervisor

Temporary Full-Time - Up to 12 months with possibility of an extension (Backfill)

2025 Salary: (Grid 7) $46.11 to $54.89/hour

Location: Athens, Ontario

Position Summary:

Under the direction of the Nutrition and Food Services Manager, The Food Services Supervisor is responsible for the day-to-day organization, supervision, planning and operational activities of the Food Services Department to meet the standards established by the Ministry of Long-Term Care and local Public health. This position ensures legislative compliance while also ensuring the provision of food services that meets the needs and preferences of residents both collectively and individually. The Supervisor is responsible for providing leadership, guidance and supervision to a team of Cooks and Dietary Aides.

Qualifications:

Education, Certification & Licenses:

Graduate of an accredited Food Service and Nutrition Management Program recognized the Canadian Society of Nutrition Management or a Bachelor's degree program with a major in food and nutrition. Registered Dietician credentials and standing an asset. Mandatory Food Service Supervisor Certification per Ministry legislative requirements. Mandatory Food Handler's Certificate. Active Member of the Canadian Society of Nutrition Management (CSNM). Required to obtain and maintain satisfactory criminal record and vulnerable sector checks. Driver's license and vehicle or other reliable means to travel in a timely manner to other offices, work sites or business travel as authorized and requested.

Experience

Minimum two (2) years of related experience in the supervision and operation of quantity food preparation and food service administration in an institutional setting. Proven supervisory experience in a unionized long-term care setting preferred. Experience with purchasing and menu software preferred.

Knowledge, Skills, Abilities & Competencies

Demonstrated and thorough knowledge gained through experience in menu cycle planning, food preparation and sanitation standards. Superior knowledge of food services methods, materials and equipment employed in a large-scale food preparation and serving environment. Knowledgeable in menu planning and food service operations in a healthcare or institutional setting. Ability to effectively use leadership and supervisory skills to coach, direct, motivate, develop and evaluate the activities of direct reporting staff of the Nutrition and Food Services Department to achieve departmental objectives, employee success and legislative compliance. Sound knowledge of Ministry of Long-Term Care Program Standards and all other applicable policies, legislation and regulations related to food services and nutrition standards, and its application in the Home and workplace. Knowledge and experience working in interdisciplinary teams, as well as familiarity with Long Term Care assessment and care planning processes. Highly developed interpersonal, public, labour relations and problem-solving skills to build and maintain effective relationships and partnerships with a range of stakeholders including residents, families, direct reports, and leadership team. Possess advanced conflict management skills to reduce tension and conflict and negotiate solutions between two or more people. Ability to effectively communicate both orally and in writing at all organizational Superior organizational skills; detail oriented and able to manage priorities and demands in an environment with high expectations and frequently competing deadlines. Ability to work independently with minimal supervision within a team-delivered organizational model. Demonstrated skills in documentation, written reports and ability to report on resident issues to direct care team and provide information to the resident file. Practical financial skills as relates to purchasing, inventory control, and cost containment. Advanced computer skills in electronic documentation software (PCC, POC, eMAR, RAI-MDS), MS Office including word processing and spreadsheets. Proven effective decision maker with sound judgement and track record for innovation and results oriented leadership.

Summary of Position Responsibilities:

Supervision, Leadership and Management (approximately 40%)

Apply functional and technical expertise to ensure the work of the Food Services Department is completed to a high standard with a resident-first and team orientation, and in compliance with legislative standards. Direct, coach, motivate and provide leadership to the Food Services staff by providing work direction, setting priorities, assigning tasks/projects, determining methods and procedures to be used, resolving problems, and ensuring results are achieved. Supervise the day-to-day operation of all assigned staff including the scheduling, assigning and reviewing of work; authorize and coordinate vacation and overtime requests. Delegate supervisory responsibilities to qualified staff, as appropriate, according to applicable legislation and standards. Ensure Food Services staff communicate relevant information to members of the health care team, resident, substitute decision maker and/or family, as appropriate, in a timely, professional manner, consistent with legislation and policies. In conjunction with Human Resources and the Nutrition and Food Services Manager, attend to HR matters including recruitment, orientation, scheduling, attendance and performance management, labour relations, skills development, etc. Address and document performance concerns, initiate corrective action when indicated for unacceptable behavior, document and escalate to Manager and Human Resources, where discipline may be necessary. Foster employee engagement and wellbeing by ensuring staff has the information and resources to make successful plans and decisions, ensuring coordination and cooperation with other teams, disciplines and functions in the Home. Encourage and model interdisciplinary professionalism and resident care service excellence, transparency, innovation, while facilitating workflow integration. Maintain an active/visible presence in the food production and food services areas to mentor staff, and to oversee the provision of quality food services, adherence to policies and procedures and the effective and safe operation of the Department, equipment and supplies. Promote and ensure the provision of resident-centered food services consistent with the Residents' Bill of Rights and Home policies In coordination the with the Education and Quality Manger, lead staff education sessions on a variety of topics to support quality objectives, legislative compliance and to improve or maintain staff skill levels; ensure mandatory training requirements of staff are met and documented.

Food Production and Service (approximately 30%)

Apply practical and theoretical knowledge of food production and scheduling to the supervision of all aspects of food service operations including maintenance of production schedule, resident choice sheets, seating plans, diet and nourishment lists and the effective and efficient preparation and delivery of resident meals. Working knowledge of equipment used in quantity food production used to ensure equipment is properly maintained, and appropriately and safely used. Remain current with latest Food Service methods, equipment, supply products, legislation and regulations. Carry out clinical and nutrition care duties with residents, including nutritional assessment at admission or on significant change in resident's health condition. Meet with residents/families and other professionals as required relating to nutritional care and personal requests and concerns about the activities of the department. Contribute to the development of the menu cycle and standardized recipes, including therapeutic adaptations, considering input from residents and staff, in compliance with legislated nutrition delivery standards in collaboration with and for review and approval of the Dietician and Nutrition and Food Services Manager. Ensure food production and service meets safety and sanitation standards in accordance with all relevant legislation, directives and standards. Ensure approved standardized recipes and menu cycle, including all therapeutic adaptations are implemented, and approved substitutions are followed and implemented as planned and in accordance with established Food and Nutrition guidelines. Implementation of Dining Room set up Sheets for each dining room to ensure proper set up by staff. Ensure efficient waste management with respect to food service. Participate in the development and monitoring a preventive maintenance program for all the food production equipment and service areas. Adopt and actively promote continuous quality improvement in resident dining and the provision of nutritional care and participates in the home's risk management program.

Purchasing and Financial (approximately 20%)

Contribute to the responsible use of financial resources within the approved budget by monitoring staffing hours, attendance, and wise use of supplies and material resources. Input to preparation of the departmental annual operating and capital budgets; including staffing plans, labour hour projections, supply and equipment cost projections, program or service estimates. Prioritize and provide supporting information for minor capital and major operational projects, repairs or purchases; maintain warranty documentation for equipment. Facilitate the procurement process and storage of food products, equipment, chemicals and other supplies; orders and approves invoices in accordance with delegated authority threshold per Counties procurement policy. Oversees inventory control and safe food storage, receiving and rotation of all food and associated supplies

Other (approximately 10%)

Communicate regularly with departmental leaders to plan collaboratively and integrate services. Participate in all resident-focused activity as it relates to the department, including Resident Council, Health & Safety Committee, CQI Committee, etc.; resident conferences and family meetings as appropriate. Input to the development of policy and procedure, offering best practices, trends, and information specific to the provision of legislated and quality food services. Support the completion of the Ministry mandated resident satisfaction survey; use result to improve departmental service delivery. Submit regular formal and informal audits, inspections and activity reports, including statistics and CQI measures to the Nutrition and Food Services Manager and Administrator as requested. Provide support and backup coverage to other department supervisors/managers as requested; may be requested to provide coverage for absence of the Nutrition and Food Services Manager. Participate on internal and external committees as directed by the Administrator, professionally representing the interests of the Home and the Corporation. Develop and nurture positive and productive community partnerships and

Other related duties, as requested and required.

The foregoing reflects the general duties necessary to describe the principal functions of the job identified and shall not be construed to be all the work requirements that may be inherent in this classification.

How to apply:

Please quote "Requisition# FOODS001218 Food Services Supervisor TFT and apply with cover letter and resume to the job posting on the Careers section of our website at

https://www.leedsgrenville.com/en/government/careers.aspx/

View our Job Opportunities. On /before June 6th, 2025 at 4 PM

Applicant information is collected under the Municipal Freedom of Information and Protection of Privacy Act

(MFIPPA)

and will only be used for candidate selection.



The United Counties of Leeds and Grenville is committed to providing a recruitment and selection process that is both inclusive and free from barriers. Accommodations for job applicants with disabilities are available upon request, and will be provided in accordance with the

Ontario Human Rights Code

and the

Accessibility for Ontarians with Disabilities Act.

Applicants are required, in advance, to make any accommodation request known to Human Resources by contacting the department at 1-800-770-2170 extension 2308 or TTY 1-800-539-8685. Human Resources will strive to provide reasonable and appropriate accommodation for all applicants, during the recruitment and selection process, which will ensure the process is conducted in a fair and equitable manner.