In consultation with the Executive Director, plans, develops and oversees the food production and services to residents and other consumers in accordance with the organization's resident centred approach, policies and procedures as well as established standards and regulations.

Qualifications:

• Graduate of a recognized 2-year diploma program in food services supervision or management, or a Bachelor's degree in Nutrition, Dietetics or Hotel Management; membership of the Canadian Society of Nutrition Management; and eligible for membership in Ontario Society of Nutrition Management; Completion of a recognized food safety awareness program required

• Minimum 3 years experience in quantity food production, supervisory experience in food production required

• Satisfactory Police Reference Check  (with vulnerable sector screen) result 

• Good oral and written communication skills in English; plus Knowledge of Chinese an asset

Responsibilities:

• In consultation with the Executive Director, plans, develops and manages production and delivery of food services that reflects the organization's vision and strategic direction and complies with relevant government legislations and policies and Ministry standard, and with due consideration of the resources available

• Ensures adequate staffing to meet the needs of the Food Services Department.  In consultation with the Executive Director, hires appropriate staff to complement the team;  coaches, develops, evaluates and appropriately deploys staff to ensure a strong, effective and efficient team with good morale

• Visits residents on initial admission and conducts assessment of their food preferences, and develops appropriate response and strategies to address residents' concerns and complaints and to meet residents' needs

• Monitors residents' food intake for regular and therapeutic diets in the dining room and report to the dietitian as needed in regards to their diet compliances and food complaints

• Interprets residents' needs from individual resident contact and Resident Council meetings

• Plans and adapts menus and recipes in consultation with the Clinical Dietitian

• Oversees and supervises food production in accordance with sanitation regulations; Inspects food temperature and quality of food prior to serving time in accordance with checklist

• Inspects and maintains all food service areas in accordance with sanitary and safety standards

• Orders food supplies and keeps up-to-date inventory of all perishable and non-perishable food items

• Monitors kitchen appliance to ensure timely and appropriate repairs and replacements

• In consultation with the Executive Director and Clinical Dietitian, develops internal budget and implements expenditure and inventory control system for the department

• Attends resident care conferences and Food Services Advisory Committee

• Completes charting and quarterly summaries on specific resident as assigned by dietitian

• Conducts production and departmental meeting and attends other meetings as required

• Coordinates and plans menus for catering functions in Yee Hong

• In consultation with the Executive Director and Dietitian, researches into food products and equipment and negotiates contracts as needed for the kitchen

• In consultation with the Executive Director, develops and implements risk management and quality improvement programs for the department, as well as contributes to the overall LTC Home and Corporate CQI and Risk Management Program

• Keeps up-to-date with developments and best practices in the field

• Other duties as assigned

Physical Demands/Working Condition:

• Exposed to heat, humidity, food waste

• May be required to work flexible hours and on weekends

Please apply before:

Salary Range:

INTERNAL APPLICANTS: PLEASE APPLY THROUGH THE JOBS HUB