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 setting

Some exposure to cleaning chemical used in kitchen area

Pay: $22.00-$26.00 per hour

Work Location: In person

📌 Healthcare Food Service Supervisor (Riverside Park)
🏢 Sodexo Canada
📍 Riverside Park