Accountability Objective:

The Culinary Services Supervisor (CSS) ensures the production of timely and accurate meal deliveries that meet general and individual dietary requirements. The CSS is responsible for maintaining adequate operational resources to provide food services to residents, guests and employees in adherence of all policies and procedures.

Requirements:

• Graduate of recognized course in Nutrition Management.  Must be a current member of the Canadian Society of Nutrition Management and eligible for membership in the Ontario Society of Nutrition Management.

• Minimum of three years’ experience as a Culinary Services Supervisor in a geriatric rehabilitation or Long Term Care home is desired.

• Demonstrated of knowledge of the Long Term Care Home Act, 2007 and all the Regulations that govern the standards in long term care homes.

• Able to maintain professionalism under emotional stress related to working with persons who are ill, disabled, elderly and/or emotionally upset.

• Able to effectively communicate both verbally and in writing.

• Demonstrated ability to work as a member of a team and/or direct and motivate the staff.

• Superior time management skills, multitasking skills, and the ability to prioritize tasks with minimal supervision.

• Experience in therapeutic diet preparation is an asset.

• Knowledge of safe food preparation and handling techniques required.

• Experience in high volume food preparation required.

• Demonstrated basic knowledge of computers and possesses the ability and desire to operate the various computer programs used in the dietary unit.

Key Responsibilities:

• Complies with and informs appropriate personnel of all regulations under the LTHCA, 2007 and regulations that govern the long term care homes.
• Ensures that the dietary department is meeting the residents’ nutritional needs.
• Ensures that adequate standards of cleanliness and sanitation are maintained in the areas of food handling, food storage, and food production and service.
• Demonstrated ability to communicate effectively with residents, their families and at all levels of the organization required
• May attend Resident Council meetings as requested to discuss concerns/complaints/suggestions. Provides a written response within two weeks to any written dietary concerns of the residents.
• Encourages the Pleasurable Dining Program and experience for the residents.  
• Promotes and respects the Resident Bill of Rights.
• Participates in the Home’s Infection Control Program, and Health and Safety Program.
• Complies with all Public Health Unit Standards including HACCP.
• Assists with menu planning and provides standardized recipes for all menu dishes.
• May order food and other dietary supplies.
• Ensures all required documentation is completed within the applicable time frames i.e. new admissions, Coding, RAPS, Care Plans.  
• Communicates with nursing and dietary staff to ensure implementation of therapeutic diet as ordered by Physicians.
• Ensures resident satisfaction and continuous quality improvement initiatives are promoted.
• Implements the appropriate action required to improve the residents’ status based on the assessed level of nutritional care.  Documents in the computerized notes and adjusts resident care plans accordingly.
• Maintains costs within the dietary operating budget.
• Participates in interdisciplinary care conferences to plan, develop and assess individual resident dietary needs.
• Promotes a positive team spirit with the dietary department and within the Home.
• May prepare time and work schedules, redistributing staff where necessary.
• Initiates and provides staff orientation and in-service programs for dietary personnel.
• Is knowledgeable of the Home policy and procedures. Practices and communicates these to the appropriate personnel. Reviews and revises and develops new policies and procedures as necessary in conjunction with the Administrator and Dietitian.
• Updates data on the dietary component of the computer program on an ongoing basis.
• Consults with the Consulting Dietitian on nutritional matters on a regular basis.
• Promotes a home-like environment for residents that is clean and well maintained.

Working Conditions:

Some disruptions in lifestyle resulting from extra hours spent in various meetings and with prospective clients. Exposed to resident care elements through regular resident contact. Available at all times for emergencies. Stress resulting from the constant need to handle interruptions during the workday and to manage within legislative, budgetary and time constraints on a consistent basis, and from dealing with people who themselves and under emotional pressure. Considerable stress from the shared responsibility to market under-utilized accommodations.

Physical Requirements:

• Lifting alone, maximum 50 lbs. (5-25 lbs. usual ) as an essential job function.
• Lifting with assistance, maximum 160 lbs. (100-150 lbs. Usual) as an essential job function.
• Pushing/pulling, using wheeled equipment such as carts, trolleys, with contents that weigh a maximum 100 lbs, (20-50 lbs. usual) as an essential job function.
• Stretching/reaching on a regular frequency throughout the shift as an essential job function.
• Walking, with possibly some upstairs walking, to a maximum of 3 hours, (1-2 hours usual) as an essential job function.
• Standing for lengths of time up to 3 hours maximum (1-2 hours usual) as an essential job function.
• Bending/stooping on a regular frequency throughout the shift, as a non-essential job function.
• Carry/transport objects of various sizes, up to a maximum of 25 lbs. (5-15 lbs. usual).
• Must be able to perform turning, stooping, bending, stretching, and lifting to assist residents in care requirements, and other duties.
• Must be able to move and lift equipment and supplies of various sizes and weights.
• Must have visual and hearing acuity to recognize the need of assistance required by residents.

CONTACT:

Janette West, Executive Director, jwest@gracevilla.ca