POSITION SUMMARY AND SCOPE OF SERVICE

St.Amant’s core values reflect a strong commitment to diversity, equity, and inclusion. St.Amant maintains ongoing commitment to recruiting a diverse and talented workforce which is paramount to supporting the community we serve. Reporting to the Manager, Nutrition Services and consistent with the Mission, Values and policies of St.Amant, the Supervisor, Nutrition Services is a critical role in ensuring the success of St.Amant business and operations.
Exemplifying the mission, vision and values of St.Amant, the Supervisor, Nutrition Services works collaboratively with partnered programs while offering employees respectful customer service.
The Supervisor, Nutrition Services supervises and evaluates all areas of food production, preparation and service, and ensures food is stored and transported at proper temperatures. The Supervisor oversees all ware washing processes and departmental equipment to ensure proper temperatures, chemicals and occupational health and safety standards are met.
The Supervisor, Nutrition Services ensures efficient operations and planning of work routines, participates in the training and evaluation of departmental staff and also assists with menu planning, costing and regular Quality Improvement Programs. The Supervisor maintains dietary software programs, departmental records and statistics and is responsible for the procurement of food, supplies and small equipment.
St.Amant values and promotes volunteerism in the workplace. Volunteers bring optimism and enthusiasm, create positive energy, share diverse perspectives and are an integral part of the work we do. As such and in keeping with the values of our organization, the incumbent to this role is encouraged to actively support, train, mentor, collaborate and invest in volunteer initiatives.

QUALIFICATIONS

Educational:

• Grade XII diploma (or G.E.D.)
• Bachelor’s Degree in Foods & Nutrition/Human Nutritional Sciences, and/or Certificate in Food Services Supervision &/or Health Care Management Certificate
• Valid certification from a recognized Food Handler’s Course
• A combination of educational and professional experience may be considered

Professional:

• Two years’ supervisory experience in a healthcare food service setting, preferably with experience in a Long Term Care or Hospital setting
• Experience working with Diet and Menu Analysis Software and Purchasing / Procurement Software, MS Office (Excel, Word, Outlook)
• Experience in a unionized setting
• Knowledge of the principles of food science and their application to food processing, handling and quality food production
• Knowledge of food sanitation, safety, and WHMIS programs
• Knowledge of standard dietary terminology and therapeutic diets

Personal:

• Ability to work with minimal supervision as well as a collaborative team player in a team environment
• Ability to organize and prioritize work in a fast-paced environment
• Ability to generate ideas to improve work procedures and contribute to an environment that fosters growth, development and innovation
• Superb interpersonal ability to establish and maintain positive and productive working relationships with humility and self-awareness
• Ability and willingness to give and receive honest, balanced feedback
• Demonstrates competence and character that inspires trust
• Acts with integrity and respect in all interactions
• Values and commitment to continuous self-growth and professional learning
• Physically capable of meeting the demands of the position, in good health and able to maintain a satisfactory attendance record
• Ability to comply with and enforce St.Amant and Nutrition Services dress codes, sanitation policies and to maintain personal appearance and cleanliness
• Ability to comply with and enforce policies and regulations regarding the use of personal protective equipment and safe work procedures
• Conflict resolution and delegation skills
• Keen sense of accuracy and attention to detail
• Ability to work safely in a physically demanding environment and be exposed to heat, cold and other hazards that may accompany food preparation areas
• Commitment to Continuous Quality Improvement
• Ability to function effectively as both a team leader and a team member
• Able to work early mornings, evenings and weekends as required

Duties include:

• Supervises and client meal service to ensure quality of food, portion control, correct serving temperatures, hygienic food handling practices and accuracy for clients, and documenting and correcting discrepancies immediately.
• Supervises and trains staff in maintaining cleanliness of food service areas and equipment and reports failure to comply to the Manager, Nutrition Services
• Performs and supervises cleaning routines, and ensures the maintenance of safety, sanitation and cleanliness in all work areas and reports failure to comply to the Manager, Nutrition Services
• Assists in menu development and revision
• Orders and receives food and paper supplies, ensuring accuracy and proper storage using a par system that is checked on an ongoing basis for accuracy so as not to waste resources
• Monitors training of new employees, providing information for performance appraisal of employees to the Manager, Nutrition Services
• Maintains diet office software, departmental records and statistics
• Processes diet changes and maintains documentation of diet information
• Produces labels, tallies and tray tickets for the accurate production and service of food to residents
• Ensures living units are adequately stocked with dishes, cutlery, etc.
• Ensures that the tray line is stocked with dishes, cutlery and glasses and that the storage cupboards have a backup supply at all times
• Checks equipment and work areas to ensure safety and completes maintenance requisitions as needed
• Ensures the safe storage of leftovers, including accurate dating and labeling, and documents and reports discrepancies to the Manager, Nutrition Services
• Ensures all foods are stored and served at proper temperatures, below 45°F for cold foods, or above 140°F for hot foods
• Oversees all warewashing processes and departmental equipment
• Ensures that other employees follow service area dress codes and food sanitation procedures, and documents and reports violations to the Manager, Nutrition Service

Duties and Responsibilities also include but are not limited to:

• Human Resource Management
• Financial Resource Management
• Quality Management and Process Improvement
• Organization Planning and Developmen