Food Service Supervisor - Grid 29

Job summary

The supervisor oversees food service operations, including menu planning and therapeutic diet management, while coordinating staff across food services, housekeeping, and laundry departments. They are also responsible for maintaining facility standards, managing inventory, and ensuring compliance with safety policies and procedures.

Job details

Job Summary: Under the general supervision of the Manager, Facility and Support Services and in collaboration with the Dietitian and Nursing Care Coordinator oversees food service operations by visiting residents to obtain diet-related information related to nutritional and therapeutic diet needs. The supervisor performs a variety of supervisory activities and other related administrative duties such as scheduling and coordinating the work assignments of staff in Food Services, Housekeeping, Laundry and Receiving. The Supervisor also performs a variety of food service, housekeeping, laundry and/or receiving duties as required. Job Duties: Food Services 1. In consultation with the Dietitian, plans and prepares regular and therapeutic diets according to the dietary requirements of residents. Visits and consults residents and or family to obtain and exchange diet-related information. 2. Reviews resident medical records and liaises with others to obtain necessary diet-related information. Processes diet changes and cancellations. Updates and check accuracy of nourishment lists and prepared nourishments. 3. Documents nutritional assessment and evaluation in medical record. 4. Notifies Dietitian and Nursing Care Coordinator of meals, snacks and beverages not consumed and offers appropriate substitutions. 5. Plans menus and develops recipes according to nutritional and therapeutic diet needs. 6. Evaluates meals being served to ensure established standards of quality and quantity are maintained. Oversees the preparation, portioning, and serving of meals. Performs cooking and/or Food Service Workers duties as required. 7. Instructs staff in work methods and ensures proper ingredients and procedures are in use. Demonstrates new equipment and products to staff as required. 8. Estimates food requirements. Oversees the storage of food and related items. Establishes and ensures maintenance of food rotation in order to minimize food spoilage and waste. 9. Supervises food preparation, meal service process, catering functions and dishroom and cleaning functions. 10. Performs other duties as assigned. Housekeeping, Laundry & Receiving 1. Directs the performance of and/or performs a variety of cleaning, laundry and receiving duties such as: washing walls, windows and ceilings; scrubbing, waxing and polishing floors and stairways; vacuuming carpets; sorting, folding and weighing linen. Operates non-domestic washers and dryers as required. 2. Recommends changes to facility décor such as painting and repairs, replacements and additions to furnishings, recommends relocation of furniture and equipment. 3. Establishes and maintains linen inventory; oversees replacements of laundry and linen items; oversees repairs of resident clothing and manufacture of draperies; maintains related records. 4. Oversees and updates housekeeping standards and procedures; ensures safety practices and procedures are adhered to. 5. Receives, unpacks, and checks incoming materials as necessary. Checks invoices against orders and goods received and resolving discrepancies with suppliers and/or departments. 6. Performs other related duties as assigned. General 1. Supervises designated staff by coordinating work assignments. Orientates and trains new employees and provides input into performance evaluations. 2. Calls in replacement staff following established guidelines. 3. In consultation with the Manager, orders minor equipment and supplies from supplier as required. 4. Contributes to the preparation of budget estimates as requested. Monitors expenditures for assigned area(s) and notifies Manager of variances. 5. Actively promotes a culture of resident safety by adhering to established safety policies, standards and procedures including emergency procedures. 6. Reports hazards, unusual occurrences, accidents and unsafe situations to immediate supervisor or designate. Conducts accident investigation and completes incident report. 7. Acts as liaison with other departments to troubleshoot and resolve issues. Reports concerns and issues to the Manager. 8. Maintains related reports and records including quality Improvement documentation. 9. Performs other related duties as assigned. Safety Responsibilities: 1. Demonstrates a commitment to communicating, improving and adhering to safety policies in the work environment. 2. Reports all incidents and near misses. Reports are to be made in writing. 3. Report all concerns related to resident behaviors'; even if no incident/injury occurs. Reports are to be made in writing. 4. Follow safe work procedures and act safely in the workplace at all times. 5. Actively participate in all training provided to you for your safety. Qualifications: Education, Training and Experience * Graduation from a recognized two year program in Food Service Supervision * Membership or eligibility for membership in the Canadian Society of Nutrition Managers, plus one year’s recent related experience or an equivalent combination of education, training and experience. * Clear criminal record check Skills and Abilities * Ability to communicate effectively both verbally and in writing. * Ability to deal with others effectively. * Ability to supervise. * Ability to organize work. * Ability to operate related equipment. * Physical ability to carry out the duties of the position. Please note, this is a casual position.

What you’ll do

The supervisor oversees food service operations, including menu planning and therapeutic diet management, while coordinating staff across food services, housekeeping, and laundry departments. They are also responsible for maintaining facility standards, managing inventory, and ensuring compliance with safety policies and procedures.

Requirements

Candidates must have a two-year program diploma in Food Service Supervision and membership or eligibility for the Canadian Society of Nutrition Managers. At least one year of recent related experience and a clear criminal record check are required.

Listed skills

• Quality assurance · Preferred
• Safety Compliance · Preferred
• Communication · Preferred
• Team Leadership · Preferred
• Inventory management · Preferred
• Conflict Resolution · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Food service supervision
• Menu planning
• Therapeutic diets
• Staff scheduling
• Inventory management
• Quality assurance
• Safety compliance
• Incident reporting
• Budget monitoring
• Communication
• Team leadership
• Equipment maintenance
• Medical record documentation
• Conflict resolution
• Training and orientation
• Nutritional Assessment
• Furniture Cleaning
• Support Services
• Administrative Functions
• Quality Improvement
• Accident Analysis
• Medical Records
• Housekeeping
• Cooking
• Food Services
• Emergency Procedures
• Food Preparation
• Incident Reporting
• Invoicing
• Nursing Care
• Operations
• Painting
• Performance Review
• Sorting
• Troubleshooting (Problem Solving)
• Writing
• Scheduling

Job areas

• Food & Beverage
• Healthcare
• Management & Leadership
• Hospitality
• Administrative
• Food Service Supervisor
• Restaurant / Food Service Supervisor
• Restaurant Managers
• First-Line Supervisors of Food Preparation and Serving Workers

More jobs from George Derby Care Society