Job Description

To provide support to the Director, Nutrition Services by overseeing the day activities of the department, and nutrition service staff in keeping with appropriate standards and guidelines for the department and in accordance with the Ministry of Health LTC standards.

To supervise the activities of the production and staff cafeteria areas and associated in order to ensure the provision of nourishing and safe meals for the residents, staff and visitors.

Position Responsibilities:

$ Provide sufficient food supply to meet the needs of the department by maintaining inventory control of food supplies, paper and janitorial supplies in accordance with the policies and procedures of department;

$ Maintain on effective production system in accordance with Sodexho=s Hazard Analysis Critical Control Points/ Food Safety Program

$ Ensure high quality, attractive and nourishing food in accordance with the master menu;

$ Providing supervision and guidance for the production staff, through weekly production meetings and the-job observation;

$ Schedule staff to complete daily departmental activities

$ Plan, organize and implement special theme menus for residents in collaboration with the clinical dietitian=s assistant

$ Ensure departmental and policies and procedures are followed.

$ Prepare daily cafeteria cash report/deposits, which are forwarded to the Finance department.

$ Plan, organize and oversee implementation of catering events.

$ Participating in hiring, orientation, training, performance evaluation and discipline process;

$ Ensuring proper maintenance of all production equipment. Write repair requisitions when need and ensure completion work;

$

St. Patrick=s Home of Ottawa

Position Description

$ Ensure high level of sanitation and safety techniques are used by all staff in accordance to the Ontario Occupational health and safety act and Sodexho=s retail marketing programs

$ Supervise the staff cafeteria staff and ensure the implementation of Sodexho=s retail marketing programs

$ Participating in departmental monitoring program by performing audits such as food safety audits and safety inspections;

$ Participate in quality teams or project teams as needed

$ The above duties are representative but are not meant to be considered as all-inclusive.

Education and Experience:

$ Completion of a two- year food service supervisory college diploma;

$ Member in the Canadian Society of Nutrional Management.

$ Two years of supervisory experience with unionized employees

$ Two years experience in LTC food service environment.

$ Cooking background an asset

$ Retail experiences an asset

$ Experience in menu planning

Skills and Knowledge:

$ Knowledge of Therapeutic diet cooking an asset;

$ Excellent organizational and coaching skills

$ Proficient and knowledgeable in HACCP-food safety program

$ Good food cost control skills

$ Basic computer literate

$ High level of creativity and innovation

$ Strong customer service skills

$ Strong communication skills and inter personal skills

$ Knowledge of the Ontario Occupational Health and Safety act

$ Knowledge of the Ministry of Health LTC standards.

Working Conditions:

Taking inventory in cold environments

Some sitting at desk

Long periods of time on feet

Some heavy lifting

Working in busy kitchen environment

Existence of potential safety hazards in kitchen environment

Some exposure to cleaning chemical used in kitchen area

Job Type: Part-time

Pay: $26.59 per hour

Work Location: In person