FOOD SERVICE MANAGER at Southbridge Healthcare LP

South Woodslee, Ontario, Canada -

Full Time

Start Date

Immediate

Expiry Date

09 Jan, 26

Salary

0.0

Posted On

11 Oct, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Dietary Management, Leadership, Organizational Skills, Time Management, Multi-tasking, Communication Skills, Customer Focus, Team Supervision, Quality Improvement, Budget Management, Food Safety, Health Regulations, Union Management, Relationship Building, Public Health Compliance, Occupational Health & Safety

Industry

Hospitals and Health Care

Description

Home: Country Village, LTC Duration: Full-time Southbridge Care Homes owns and operates several long-term care and retirement homes throughout many urban and rural areas across Ontario. Since 1967, we’ve been building a foundation of innovation and success for operating long term care homes and retirement communities. We are redeveloping our communities so that we may continue to provide consistent, high-quality care for our residents now and in the future. The Food Service Manager is accountable for all aspects of Food & Dietary Services within the home to meet the nutritional needs of residents, and to ensure the effective and efficient preparation and delivery of food to the residents. RESPONSIBILITIES Plan, organize and provide high-quality dietary services for residents of each facility. Apply continuous quality improvement principles, best practices, and standardization to workflow, performance, production, and changes to service and dietary requirements to meet legislative requirements. Select, supervise and motivate dietary staff; ensure dietary staff works as a team, ensure a high level of productivity and better use of staff capabilities. Ensure the 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. Liaise and consult with residents, families, team members, government officials, and professionals in relation to resident care needs and department activities Participate in the budgeting process; is accountable for the departmental budget and food costs. QUALIFICATIONS Post-secondary education in dietary management and the successful completion of a recognized Food Services Program. Minimum 2 years dietary management experience in a retirement care setting is ideal but not required. Member of a recognized Food Service Supervisor’s Association. Food Handler's certificate. Strong leadership skills to direct the work of employees. Superb organizational, time management, and multi-tasking skills. Experience managing employees within a unionized setting. Knowledge of Occupational Health & Safety practices, principles, and legislation. Excellent oral and written communication skills are essential. Customer-focused with a high emphasis on building and maintaining relationships with clients. Southbridge’s mission is to operate a best-in-class portfolio of care homes and retirement communities that consistently deliver excellence in care and services in an economically sustainable manner. We would like to thank all applicants for your interest in working as part of our team! Only those applicants selected to move forward in the recruitment process will be contacted. Southbridge welcomes those applicants with disability related needs and those whom a need for accommodation in the recruitment process. Please provide notice of your need for accommodation to the hiring manager upon scheduling of an interview. Note: At Southbridge, we care about your privacy and strive to protect Applicant Data throughout the recruitment process. To that end, information that we gather from applicants via job postings, is used solely for the purposes of recruiting and hiring.

Responsibilities

The Food Service Manager is responsible for all aspects of Food & Dietary Services to meet the nutritional needs of residents. This includes planning, organizing, and ensuring the effective preparation and delivery of food while maintaining compliance with health regulations.