JOB DESCRIPTION

SGP a division of Extendicare is a purchasing partner focused organization committed to providing unmatched customer service, comprehensive network support, and innovative supply chain solutions to the Senior Care Market. Defined by our customized and focused programs and services, SGP understands our partners business and we are dedicated to ensuring optimum network performance for our Partner’s procurement needs.
Candidates are invited to apply for the position of Menu Planning & Recipe Development Specialist at our Corporate Office in Markham, Ontario. This is a Hybrid position.
Reporting to the Director of Culinary SGP, the Menu Planning & Recipe Development Consultant will be responsible for the national menu plans for all LTC & Retirement clients in the Seniors market (including Extendicare homes). The position works closely with the Extendicare Regional Dietary Consultants, our procurement department, and the Information Technology department. Menu Planning & Recipe Development Specialist main deliverable is to ensure the Menu meets or exceeds our client’s expectations and contributes to the profitable growth of the SGP brand. Its’ main challenge is to be change-adaptive working in a highly competitive market with high standards and expectations.
To be successful in this role, you must have the ability and experience to work well in a team-oriented, fast-paced environment and have a proven track record of success.

QUALIFICATIONS

• A food professional with a minimum of five years operational experience in the Seniors market in long term care or Retirement setting.
• An active member of the Canadian Society of Nutrition Management.
• Being a Registered Dietitian will be viewed as an asset.
• Experience with MealSuite Menu Software is an asset.
• Have a valid drivers license.
• Post-Secondary School studies in Food and Nutrition.
• Demonstrates business acumen and leadership success.
• Must be detailed oriented and proficient in Excel, Word and PowerPoint software.
• Superb organizational, priority-setting, time management and multi-tasking skills.
• Ability to work independently and be self-directed, solid project management skills.
• Customer-focused with high emphasis on building and maintaining relationships with clients, suppliers and the industry at large.
• Strong verbal and written communication skills.
• Strong team orientation with ability to collaborate with internal and external customers.
  In Ontario, Extendicare, Para Med Home Health Care and affiliated organizations including our partner homes in Extendicare Assist, accommodate the needs of job applicants throughout its recruitment and selection processes in accordance with the Ontario Human Rights Code and the Accessibility for Ontarians with Disabilities Act. Accommodation needs must be provided in advance. To discuss your needs, please contact the individual noted in the posting.
  

  ExtendicareSGP

hybrid

• For Long-Term Care clients, develops and distributes semiannual complete menu cycles including Week-at-aGlance, A La Carte, Therapeutic Diet Spreadsheets, Production Sheets, Recipes and Order Worksheets.
• For the Retirement and the Assisted Living clients produce seasonal menus that are both nutritious, exciting
• and cost-effective
• Working with our Sales Team and Procurement Manager, helps plan and execute, on an annual basis, Menu
• Planning Days for both our Eastern and Western clients or other educational events as required.
• Works in the field to support our clients and suppliers and when required makes presentations outlining the
• features and benefits of the SGP menu.
• Working closely with our Culinary Procurement Manager, develop menu critical path outlining key activities
• and timelines and continuous monitor and track progress
• Participate in all aspects of food including nutritional evaluation, specifications review, recipe development
• and costing.
• Leads, implements and Reviews resident opinion surveys and facility feedback to aid in ongoing menu
• planning and development.
• Accountable for data management in the computerized menu system to analyze food costing, new product
• links, diet extensions, fluid sub grid (including supplements), updates per menu launch and nutritional
• content. Continually updates the program and expands its usage in the field. Works closely with our
• Information Technology department related to Synergy-MealSuite application.
• Liaises with government and professional associations.
• Supports menu ideation sessions, new vendor administration process which includes admin processes for
• vendor set up, website updates and communication materials on a timely basis.
• Support SGP members to ensure product and program goals are clearly defined and any issues are resolved
• on a timely basis.
• Perform other duties and responsibilities, as required.
• Some travel required