Food Service Manager – Niagara Falls

/Food Service Manager – Niagara Falls

Job Description

  • Complete all duties in accordance with the Standards and Policies & Procedures
  • Conduct regular staff meetings to review operational effectiveness, changes in policies and procedures, and to provide in-service training
  • Establish, interpret, develop, implement and evaluate standards, policies and procedures as necessary to meet changing needs and circumstances of the dietary needs of residents;
  • Participate in setting facility operational policies, along with the Consulting Dietitian, is part of the management team, including environmental conditions, cost control, labour relations and standards of care;
  • Participate in facility contingency planning, in consultation with the Executive Director and Dietitian;
  • Maintain knowledge of the purchasing and inventory control systems and ensures that deliveries are checked when received;
  • Develop, implements and evaluates department quality improvement/risk management activities, in consultation with the Consulting Dietitian, in accordance with facility-wide program;
  • Participate in Care Conferences, and other committee/teams as assigned;
  • Participate as a member of the Management Committee;
  • Prepare and maintain relevant reports, statistical information and departmental records as required by facility policies and procedure, and Ministry of Health, federal and provincial policies and regulations; legislation.
  • Must be knowledgeable in reference to the Ontario Food Premises Regulation 79/10 established under the Long Term Care Homes Act 2013.
  • Attend relevant conferences, meetings and workshops to maintain own professional knowledge when required.
  • Participate in other staff meetings when relevant, to ensure the food services department is meeting the needs of the residents
  • As required and as applicable, make suggestions that will improve efficiency, working conditions or procedures
  • Communicate regularly with the supervisor regarding the activities of the Food Services Department
  • Develop and maintain a balanced program budget, communicate and work collaboratively with others
  • Conduct inspections of equipment to ensure all hazardous areas are documented and repaired as required
  • Responsible for the cleanliness of the kitchens and dining rooms following Ontario Health Regulations and management expectations; maintain sanitation, hygiene, health and safety standards and safe handling of foods while performing duties.
  • Monitor preventative maintenance procedures for the Kitchen and Dining Room related to services for equipment including, inspections, fryers, chemicals and garbage disposal.
  • Consult with Director of Environmental Services when purchasing cleaning supplies.



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