JOB SUMMARY:Under the direction of the General Manager, the Food Service Manager is responsible for the total operation of the Dietary Department.QUALIFICATIONS:Education:Graduate of a recognized course in Culinary Management (diploma or certificate); Red Seal certificationBackground:Minimum of three years’ related experience, preferably in health care industry; Must have skills in planning, coordinating and supervising comprehensive dietary programs; Knowledge of Canada’s Food Guide to Healthy Eating, Hazardous Analysis Critical Control Point (HACCP), WHMIS, Health and Safety and Sanitation Code; Knowledge of business equipment and computer applications, such as MS Office, payroll processing software, etc.; Conversationalbilingualism in English and French.Personal Requirements:Work as part of a team; Capable of adapting to different situations and change; Keen interest in working with seniors.FUNCTIONS:Plans and implement 5-week rotational menu, ensuring compliance with the Canada Food Guide; Meets with nursingand dietary staff to assure implementation of therapeutic diets as ordered by physicians; Interviews residents about dietary habits and maintains dietary records; Ensures that the dietary department is meeting the residents’ nutritional needs; Reviews weeklymenus with cooks to ensure: correct food ordering, usage of seasonal foods, taking advantage of specials, rotation of stock; Ensures that adequate standards of cleanliness and sanitation are maintained in food handling and food storage,



and food service; Assures properfiling and posting of menus; Assists the Director of Care in the Infection Control Program by ensuring compliance with established policies in relation to dietary issues, i.E. saving of food samples; Deals personally with Public Health Department Inspectors during dietary inspections; Is knowledgeable about the Resident Rights and Responsibilities and assists dietary staff to respect and promote it; Know and interpretRiverstone policies, procedures and practices and communicates these to the appropriate personnel; Prepares time and work schedules, assigns duties on the basis of work priorities and availability of staff, redistributing staff where necessary, checking attendance, maintaining accurate records; Provides job analysis and role functions for all dietary personnel within their scope of practices; Reviews and revises personnel policies in conjunction with the General Manager; Ensures policyand procedure manuals are available for reference for all dietary personnel; Ensures availability and maintenance of dietary supplies and equipment and submits requisitions as necessary; Provides standardized recipes for all menu dishes; Meets with residents/family to resolve problems/concerns/complaints and review suggestions on menu items on a need be basis; Attends Resident meetings as requested to discuss concerns/complaints/suggestions; Responsible for delivery of orientation and training program in accordance with RHA and other legislative bodies.#J-18808-Ljbffr

📌 Dietary Department Manager In Food Services (Boucherville)
🏢 Schlegel Villages
📍 Boucherville