Operations Leader Food Services (Job ID: 8814)
Job Summary
The Nutrition Services department is dedicated to providing excellent nutritional care, quality meals to our patients, and creating an exceptional learning environment for our students.
The primary responsibility of the Operations Leader Food Services is to provide leadership, expertise, and support to all staff under their supervision. Operations Leaders will overlook the Nutrition Services operations to ensure a safe delivery of well-balanced, clean, attractive and nutritious meals to all designated patients. A high standard of quality and accuracy must be obtained for patient tray preparation, assembly, delivery and collection. They must ensure a high level of sanitation and hygiene for patient cafeteria services and use resources efficiently to contribute to financial goals.
Main Responsibilities:
- Monitor and record fridge temperatures;
- Ensure accuracy of menus and diets on patient trays, nourishments and supplements;
- Monitor quality and food temperatures during food holding and handling procedures;
- Ensure that all food handling procedures meet the standards of City of Toronto Public Health inspectors;
- Ensure all chemicals are handled properly and labeled following WHIMIS legislation and standards;
- Conduct hand hygiene audits for Nutrition staff;
- In liaison with the Dietitians and Food Services Manager, ensures that the therapeutic menu requirements are maintained.
- Responsible for the maintenance and service of all equipment; should be functional, safe and clean;
- Ensures adherence to quality assurance, risk management, occupational health and safety act and sanitation code.
- Oversee the daily operations of the Food Service Department in order to ensure efficient and correct workflow;
- Keep track of inventory and ordering food and other supplies;
- Work closely with nutritionists and dietitians to plan and prepare both the regular and special diet menus in the hospital;
- Complete daily sanitation audits, ordering, waste management audits;
- Conduct patient satisfaction surveys; and conduct rounds on inpatient units during meal service;
- Informs Food Services Manager & Lead Chef of meal service, menu items and production requirements/concerns;
- Plans and chairs monthly staff meetings, as delegated;
- Manage budgetary resources (e.g. food supplies and labor) in a cost effective manner;
- Complete WSIB forms as needed, and follow up with Employee Health Department, as required.
- Responsible for training, orientation, employee evaluations, and scheduling;
- Responsible for disciplining, staff payroll, investigating, reporting and recording of injuries or incidents;
- Ensures personal protective equipment is worn by staff at all times, as required;
- Manage the performance of general staff;
- Replace staff for sick leave; vacations; absences;
- Document incidents in employee files; follow up with Director if disciplinary action is required.
Qualifications:
- Graduate of a Nutrition degree program or a two year Community College program in Food and Nutrition Management or equivalent educational program required.
- Two to five years of experience in food services or in a related environment.
- Certification in a Public Health endorsed Food Handling Course required.
- Membership in Canadian Society of Nutrition Management required.
- Knowledge of Occupational Health & Safety Act.
- Sound knowledge of institutional food service supervision, sanitation and safety.
- Therapeutic, nutrition and dietetic knowledge required.
- Excellent interpersonal skills with demonstrated ability to deal effectively with patients, staff and customers.
- Demonstrated initiative and ability to work independently and as a co-operative team member
- Excellent communication skills both written and verbal.
- Familiar with Ontario Food Premises Regulation, CCHSA, Ontario Long Term Care Facility Program manual, FLTCAA 2021, and OH&S Act
- Has proven experience in large quantity food preparation and food purchasing in a healthcare setting
- Has strong leadership skills and the proven ability to supervise and engage the Food Services Team
- Able to cope with the physical, mental, and emotional demands of the job
- Experience with RAI-MDS, CBORD asset
Shift / Hours of Work: 3pm-7pm
Length of Temporary Contract: 3 months