1. Supervises designated staff by scheduling and coordinating tasks, checking work assignments and ensuring adherence to department standards and procedures. Orients and trains new staff as required.
2. Evaluates and checks meals in food service tray line to ensure adherence to established standards of food quality and quantity. Oversees the preparation, portioning and serving of meals including the loading and distribution of meals to designated areas.
3. Plans and develops daily menus according to the nutritional and therapeutic dietary needs of patients/residents. Visits patients/residents to obtain diet/food related information. Updates menus as required and orders necessary supplies.
4. Plans, receives and checks food and supplies for the department. Assists in inventory control and resolves invoice discrepancies with suppliers. Processes purchasing invoices and places orders as needed.
5. Oversees storage of food and food-related items. Receives and directs storage of supplies as necessary. Establishes and ensures maintenance of food rotations in storage areas such as refrigerators and freezers to minimize spoilage and waste. Ensures adherence to relevant regulations within all areas of the department.
6. Participates in the departmental Quality Assurance Program through activities such as tray audits, sanitation and safety audits, temperature records and plate waste audits. Discusses audit results with Manager, and assigns duties pursuant to findings as directed.
7. Maintains related records according to departmental guidelines. Monitors expenditures for assigned area. Provides input and makes recommendations regarding budget for assigned area.
8. Completes payroll records, maintains and updates records such as staffing records/schedules, staff attendance records, vacation schedules, seniority reports and vacation entitlement reports.
9. Calls in relief staff according to departmental guidelines and collective agreement provisions. Accepts calls from staff regarding illness or absences from work. Receives and process vacation and leave requests, and forwards to the Manager, or designate, for approval.
10. Oversees and updated standards and procedures for assigned area. Ensures adherence to relevant practices, standards and procedures.
11. Records all routine maintenance requirements. Arranges for emergent maintenance requirements based on established procedures.
12. Supervises cafeteria operations and responds to customer inquiries. Operates cash register as required. Counts cash and prepares cashier report for deposit.
13. Organizes and sets up various catering and special meal functions as required.
14. Performs cooking and/or food service duties as required.
15. Performs other related duties as assigned.

Qualifications

Education and Experience

Graduation from a recognized two-year program as a Food Service Supervision, plus one year of recent related experience or an equivalent combination of education, training and experience. Current Food Safe Level I and II certificate or equivalent.

Skills and Abilities

• Ability to communicate effectively both verbally and in writing.
• Ability to deal with others effectively.
• Physical ability to carry out the duties of the position.
• Ability to supervise.
• Ability to organize work.
• Ability to operate related equipment.

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