Conmed Health Care Group is searching for a Qualified Food Service and Nutrition Manager for our Sites in Niagara Falls and Burlington.

The new Long Term Care Act specifies an increase in hours for all of our locations so this position may be in one location or also may entail working at different locations in our Niagara Region Homes.

Please review below detailed job description.

Interested candidates should email their resume to bertw@conmedhealth.com  or fax to 905-634-7122. Only those candidates selected for an interview will be contacted.

JOB DESCRIPTION - FOOD SERVICE AND NUTRITION MANAGER

JOB SUMMARY
The Food Service and Nutrition Manager (FSNM), under the guidance and supervision of the Dietitian and in co-operation with residents, families, Department Heads and Administrator, is responsible for directing and managing the dietary services in keeping with the philosophy and mission statement of the facility.  The FSNM and the Dietitian work co-operatively with the Resident Dietary Committee to ensure quality nutritional service for residents.  The FSNM directs and supervises personnel in preparing and serving regular and special diets to residents.  Ensures that area and equipment is in sanitary condition.  Plans and directs the serving of diets to residents.  Recommends employment of all personnel in dietary services, and supervising their orientation, on the job training, and work performance.  Requisitions food supplies and equipment.  Maintains records and compiles reports covering technical and administrative operations.

PERFORMANCE REQUIREMENTS
The FSNM is responsible for the operations of the dietary staff and is authorized to undertake the following:

1. Develops, with the Dietitian and with input from residents an organized program of dietary services to meet resident needs and provide safe acceptable nutritious meals.
2. With the Dietitian, develops a philosophy, standards, goals and objectives for dietary services and nutritional care, food safety, sanitation, cost controls and staff performance.
3. With the Dietitian, develops and implements policies and procedures to provide direction for staff to ensure quality dietary services and nutritional care.
4. With the Dietitian, provides input into setting and preparing a budget as well as maintaining the approved budget.
5. Interviews, completes reference checks and makes recommendations for hiring to the Administrator.  If hired, co-ordinates orientation and training to ensure that new staff know and understand requirements and expectations.
6. Develop and revise job descriptions for each classification in the dietary department to provide staff with clear direction in providing services.
7. Conduct regular performance reviews with staff with input and feedback from other departments, staff and especially residents and families.
8. Conduct or delegate quality improvement, risk management and health and safety activities to monitor, evaluate and improve quality of services.
9. Ensure that there is dietary representation on committees that affect service.
10. Act as the facilitator of the resident dietary committee.
11. Co-ordinating dietary requirements for functions in other departments including resident council, family council interest group and special events.
12. Ensure that all residents have an admission interview done within 3 days and the admission assessment completed within 7 days.
13. Ensure that each resident is reviewed at least every three months or as resident nutritional status changes.
14. Ensures that residents are reviewed with the health care team annually and as indicated by resident need or request.
15. Ensures that resident has the opportunity to make choices at meal time for entrees, vegetables, desserts as well as special requests as able and that alternates are provided, prepared and served with the first choice.
16. Supervise and co-ordinate food preparation and distribution to ensure that it is done in a safe, efficient manner that maintains food quality and temperatures.
17. Co-ordinates ordering to ensure that items required for menus are available as needed as well as providing quality foods within food costs by obtaining foods from regulated and approved sources with any exceptions approved by the Dietitian.
18. Ensures that all dietary staff are trained in safe food handling practices through the Public Health or equivalent program and that staff apply these practices in their daily routines to prevent food borne illnesses.
19. Ensures that food samples are taken at each meal and kept for three days.
20. In consultation with the Dietitian and resident dietary committee, plans and develops 2 sets of menus for fall/winter and spring/summer that meet dietary guidelines and requirements, recommended nutrient intake and ensure variety of foods are offered.  The resident council and the Dietitian prior to implementation approve menus.
21. Ensures that menus are posted prior to the beginning of the week for both staff and residents to reference with any changes noted on the menus prior to the meals being prepared.
22. In consultation with Dietitian, resident dietary committee, resident council and staff reviews items that are not well received and makes alterations to the menus accordingly.
23. In consultation with Dietitian, resident dietary committee and resident council plans foods for special events, occasions, holidays and functions.
24. In consultation with Dietitian, develops recipes and food production sheets to fulfil the requirements of the menus including the therapeutic extension of the menus.
25. Works with the Dietitian to complete the nutritional profile for new admissions to identify residents at nutritional risk and take appropriate action.
26. Works with the Dietitian to review residents’ quarterly nutritional risk level and revise, as resident needs change.  Takes action as indicated by resident need or requirement.
27. Consults with the Dietitian prior to the health care conference to determine residents’ current status and recommendations.  Participate in health care conference and make recommendations to residents/families and staff to improve resident nutritional care.
28. Complete documentation on residents’ records, including admission assessment, nutritional profile, plan of care, interventions and outcomes as well as minimum quarterly progress notes.
29. Shall ensure that all food is stored and maintained to prevent contamination and spoilage, prevent food borne illness, retains nutritive value and food quality and enhances food production.
30. Ensures food is prepared and served following standardized food service practices to preserve nutritive value, flavour, colour, texture, appearance and palatability, prevent contamination and spoilage, prevents food borne illness and enhance food production.
31. Ensure that residents are aware of meal times and have input into changing times if this is the desire of the majority of residents.
32. Ensure that residents receive meals, beverages and snacks as per their individual plan of care.
33. Ensure that meals are served one course at a time, in a calm, unhurried manner in the dining room unless indicated otherwise in their plan of care.
34. Ensure that meals are not served before assistance is available to residents.
35. Ensure that the Dietitian reviews and assesses residents before they have a diet changed to minced or puree.
36. Ensure that the current manual approved by the Ontario Dietetic Association is available in the diet office for use by FSNM, Dietitian, Cook and Registered Staff.
37. Conduct daily work activities in support of the health and safety policies and procedures.
38. Use personal accountability to assist with carrying out duties, responsibilities and authority as defined in the health and safety policies and procedures.
39. Understand the health and safety policies and program. Work in safe and environmentally conscientious manner.
40. The Occupational Health and Safety Act (OHSA) defines a supervisor as “a person who has charge of a workplace or authority over a worker”.  Supervisors have all the rights and responsibilities outlined within the OHSA; refer to section 27 and particularly section 27.2 (c) “A supervisor shall take every precaution reasonable for the protection of a worker.”
41. Maintain a good level of knowledge in the area of health and safety to ensure compliance with the Occupational Health and Safety Act.
42. Enforce compliance of Conmed’s Health and Safety Policies and Procedures, ensuring follow-up in the resolution of all unsafe situations including hazards.
43. Know and understand supervisor and worker responsibilities under the Fire Safety Plan, carrying out these responsibilities through regular fire drills and emergency situation training to ensure a safe environment for staff, residents, visitors and volunteers.
44. Ensure through documentation that all staff has received departmental specific training in all health and safety policies and procedures.
45. Ensure all staff has been trained in our near miss/incident/accident reporting and our early and safe return to work program. 
46. Conduct management workplace inspections and participates in Accident Investigations as required. Respond to JHSC workplace inspections.
47. Perform other related duties as required.

Responsible for
Quality and quantity of food served, and adherence to all sanitary regulations governing handling and serving of food.  Seeing that meals are served on schedule.  Investigating trends and developments in dietary practices and techniques and evaluating their adaptability to dietary programs.  Developing, revising, and adapting work techniques and methods for more efficient operation of unit and for training employees.  Co-operation with members of dietary department and with other nursing home personnel.

Physical Demands
Stands and walks most of working day.  Handles and manipulates equipment in demonstrating, supervising.  Tastes and smells food to determine its quality and palatability.  Reaches for, lifts, and carries relatively light materials.  Handles kitchen equipment and supplies.

Special Demands
Must have a genuine interest in geriatric problems tact and courtesy in dealing with patients and personnel.  Ability to supervise and secure co-operation of other workers.  Must have a willingness to work and realization that errors may have serious consequences for residents.  Alertness and attention to detail necessary in supervising food care and storage, and in ensuring sanitation of all work and storage areas.  Considerable initiative and judgement involved in scientific planning of normal diet for optimum nutrition according to need of individual residents, directing preparation and serving food according to best dietetic practices.  Selecting methods of procedures, and delegating work assignments to provide most efficient operation of department.  Works under general supervision, making adaptations of standard procedures when necessary.

Qualifications

1. Food Service Management Diploma from a recognized college or university.
2. Eligible for membership in OFSSA and CSNM.
3. Sanitation or food safety awareness courses/certificate.
4. Three to five years experience as FSNM in Long-Term Care setting or institutional setting.
5. Course in gerontology an asset.
6. Knowledge of large scale purchasing, food preparation and nutritional requirements of long-term care clients.

FOOD SERVICE AND NUTRITION MANAGER – WORK SCHEDULE

1. Daily rounds – try to see at least 2 meals per day.  Observe staff performance, make corrections and attend to problems.  Assess resident response to meal.
2. Meet with other departments as necessary.
3. Attend meetings, in-services, team conferences as required.
4. Participate in quality improvement program.
5. Review menus and inventory.  Place orders as per schedules.
6. Complete and update dietary schedule and track attendance.
7. Review food costs.
8. Review weights done monthly – re-weigh and make Dietitian referral as required.
9. Meet and review plans with Dietitian during monthly visits.
10. Ensure food temps are taken as required.

Ref: CA-05-56-5