Food Service Manager/ Environmental Service Worker

Food Service Manager/ Environmental Service Worker

Temporary Full Time

Responsibilities

• Apply continuous quality improvement principles, best practice, and standardization to workflow, performance, production and changes to service and dietary requirements to meet legislative requirements.
• Plan, organize, and provide high quality dietary services for residents of each facility.
• All aspects of departmental safety program management, including preventative maintenance, and repair of equipment.
• All aspects of management of quality and quantity of services and products provided/ produced by departmental staff.
• Preparation and management of departmental budgets; inventory management and control, including purchase of departmental supplies and equipment.
• Liaise and consult with residents, families, team members, government officials, and professionals in relation to resident care needs and department activities
• Maintenance of records, statistics, and reports in accordance with ECI and home policies, and all applicable legislation and standards.
• Contract tendering in consultation with ECI consultants, and with approval of Administrator.
• Ensure environment of all food preparation and storage areas meets Public Health requirements.
• Maintain all records in accordance with policies, procedures and legislative requirements, including the implementation and posting of all regular and therapeutic menus.
• Select, supervise and motivate dietary staff; ensure dietary staff works as a team, ensure high level of productivity and best use of staff capabilities.
• Supervision of contractors’ work to ensure fulfilment of contractual obligations.
• Participate in the budgeting process; is accountable for the departmental budget and food costs.
• Maintain all aspects of hiring and performance management of departmental staff; scheduling; staff development, including identification and delivery of department-specific orientation and training.
• Maintenance of departmental policy and procedure manuals; full participation in leadership team activities and responsibilities, including participation on teams and committees, and reporting.

Qualifications

• Customer-focused with high emphasis on building and maintaining relationships with clients.
• Post-secondary degree or diploma required
• Experience managing employees within a unionized setting.
• Formal training in building maintenance or Operator B Certificate, an asset.
• Superb organizational, time management and multi-tasking skills.
• Minimum of two (2) years experience in a managerial or supervisory capacity
• Knowledge of evidence-based practices and/or, if there are none, prevailing practices relating to housekeeping, laundry and maintenance, as applicable
• Experience in management of human and financial resources an asset
• Current membership in the Canadian Society of Nutritional Management (C.S.N.M.) or a Registered Dietician required
• Health and safety certification, an asset.
• Excellent oral and written communication skills are essential.
• Environmental services certificate in a recognised program
• Strong leadership skills to direct the work of employees.
• Post-secondary education in dietary management and the successful completion of a recognized Food Services Program.
• Experience in a long term care setting, an asset
• Minimum 2 years dietary management experience in long-term care setting.
• Ability to communicate effectively, both verbally and in writing.
• Member of a recognized Food Service Supervisor’s Association.
• Knowledge of Occupational Health & Safety practices, principles and legislation.

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