Position: Food Service Supervisor, Institutional Cook and Food Service Worker (combined position)
Term: Permanent
Status: Part-Time (starting at 8 per week, increasing to 20-24 hours per week)

Reporting to: Food Service Supervisor, Director of Care and Administrator

Date Posted: June 13, 2017

Proposed Start Date: June 27, 2017

JOB SUMMARY:
Mississauga Long Term Care Facility Inc. is home to 55 residents and currently has an opening for a part time Food Service Supervisor (8 hours per week) and Food Service Worker and Cook for every other weekend/filling in for shifts. Hours will increase in August to around 20-24 hours per week (includes hours as FSS, FSW and Cook).

The Food Service Supervisor ensures the co-ordination and implementation of activities to respond to the nutritional care needs of the residents in the home. The requirements of the position include ensuring proper budgetary management skills, provision of food and supplies, excellent food preparation and meal service for the residents, and a clean safe environment for all staff of the Dietary Department, completing quarterly reviews on Low and Moderate Risk residents including RAI-MDS (must have completed and passed AIS competency test), and auditing.

As a valued member of the team, the Food Service Supervisor demonstrates a commitment to resident safety by providing quality care in accordance with organization’s vision and mission.

KEY RESPONSIBLITIES FOR ALL POSITIONS (but not limited to):

• Consults and works with the home’s Registered Dietician as necessary on operational/clinical issues.
• Supervises production including food and non-food purchases, receiving, inventory control, implementation, follow up of Production sheets, service of all meals and nourishments in the department as directed.
• Updates the nourishment labels weekly or more frequently.
• Ensures that the Dietary Department operates in compliance with provincial long-term care legislation related to dietary standards, as well as with other relevant legislation affecting the department e.g. occupational health and Safety Committee, Ontario Labour Act, Human Rights Code, Public Health legislation.
• Ensure compliance with our facility’s policy and procedures.
• Ensure that the menus are being followed.
• Conducts inspections of the kitchen and serveries to identify and resolve problem issues as directed.
• Conducts regular meal service rounds for all dining areas in the home.
• Ensures maintenance of all temperature sheets for all meals, refrigerators, freezer and dish machine temperature records as directed.
• Co-ordinates, plans and implements all Resident Choice days and Special Occasions (Christmas, New Years, St. Patrick’s Day, Easter, etc.) with Activation Director and Cook.
• Participates in facility specific committees including but not limited to Continuous Quality Improvement (CQI) and Accreditation as directed.
• Ensures the development and adherence by staff to all cleaning schedules for the department.
• Understands basic HACCP principles to ensure food and equipment safety.
• Flexibility to work a variety of shifts as required operationally.
• Prepare meals for residents according to therapeutics and production sheets following standardized recipes.
• Ordering as necessary.
• Serving meals to residents as per dietary kardex.
• Assisting with meal service on the floors.
• Completing required mandatory education annually.
• Preparing nourishments and special snacks for residents according to labels and snack menu.
• Washing and putting dishes away.
• Completing temperature logs.
• Cleaning duties as per cleaning schedule and general job rotation.
• Other duties as assigned and required.

QUALIFICATIONS:

• Must be a member of the Canadian Society of Nutrition Management.
• Minimum of two years experience in the long-term care home sector is an asset (preferred experience).
• Experience in the operation of a large quantity kitchen is an asset.
• Experience cooking in an institutional setting.
• Working knowledge and understanding of the dietary and nutritional care needs of the elderly, including special diets and textures.
• Knowledge of applicable legislation and good understanding of Ministry of Health and Long Term Care Regulations.
• Knowledge of the basic principles of nutrition and menu planning.
• Sound knowledge of the requirements of Canada’s Food Guide and the techniques of large-scale purchase and preparation of food.
• Basic knowledge of Public Health regulations for all aspects of the department.
• Demonstrated ability to supervise, direct and lead staff – team player.
• Good knowledge of computer applications.
• Able to communicate effectively with the population group of the home.
• Good communication, leadership, organizational and interpersonal skills.
• Willingness and ability to work in a team atmosphere.
• Able to lift 25 lbs.
• Able to work in a fast-paced, high demand atmosphere.
• Must have effective verbal and written English communication skills.

EDUCATION:

• Diploma or Degree in Food Management/Nutrition and/or Hotel & Restaurant Management.
• Active Membership with the Canadian Society of Nutrition Management (may be a student membership).

Interested applicants are encouraged to apply directly to:
Wendy Singh
Operations & Administration
Email: wendy@mltcfacility.com
Fax: 905-278-0962

Wage range: $17-$22/hour

Please note that if hired, your employment with Mississauga Long Term Care Facility Inc. will be contingent on receipt of a police and vulnerable sector screening free of criminal activities and satisfactory to our reference check.

We thank all applicants for their interest, however only those candidates chosen for interviews will be contacted.