Dietary Manager (Brampton)

Seasons Care Dietitian Network is a consulting network of Dietitians and Nutrition Managers specializing in Long-Term Care and Retirement Homes. Since 1996, Seasons Care has become the leader in Seniors Nutrition in Canada. We partner with many Long-Term Care and Retirement Homes by providing consulting Dietitian and Nutrition Management services to support them in making a difference in the lives of their Residents. We continue to grow and welcome you to join our team.

The value of becoming a Seasons Care Team Member includes: personal & professional growth, one-on-one support with your Corporate Dietitians, individualized onboarding program, competitive wages, flexible schedule, work-life balance, gaining experience in a growing sector, working with a passionate team, lateral & vertical growth opportunities, making a difference in lives of Seniors, and ongoing education.

Seasons Care Dietitian Network is proud to accommodate individual needs in accordance with the Accessibility for Ontarians with Disabilities Act, 2005 (AODA), within our recruitment process. If you require accommodation at any time throughout the recruitment process, please let us know.

Seasons Care is a diverse and inclusive network. We encourage applications from First Nations, Métis and Inuit peoples, racialized persons and those who identify as LGBTQ+.

We thank all the applicants, but only those selected for an interview will be contacted.

We look forward to hearing from you!

A Seasons Care Partner is hiring the position of a Dietary Manager.

Position Summary:
To plan, organize, implement, direct, control and evaluate all aspects of the Food Service Program (includes Long Term Care, Tenant Dining Room, Restaurant, Snack Bar and Catering) of their Homes in meeting the standards of Public Health and the Ministry of Long-Term Care.

• Graduate of a recognized Food Service Management diploma program
• Minimum of 2 years LTC experience in management
• Good knowledge of LTC Home Standards
• Active member of the Canadian Society of Nutrition Management
• Leadership Skills Training
• Ability to demonstrate diplomacy and professionalism when working with families and other professionals.
• Committed to providing care and work with a person-centered approach
• Experience in providing physical, social and emotional needs that are in tune with people’s changing needs
• Ability to interact with seniors in a way that it can be understood and communicate in a way that meets every individual’s needs and preferences including those that are cognitively challenged
• Exceptional interpersonal and customer service skills
• Demonstrated success in communicating with all levels of the organization that includes communicate effectively with staff, Residents, families/visitors delivery/service personnel and the general public.
• Excellent problem solving, conflict resolution, and decision-making skills.
• Good judgment skills and the ability to handle and maintain confidential information
• Ability to multi-task and prioritize workload.
• Ability to work independently as well as function as part of a multi-disciplinary team.
• Ability to be proactive and take initiative where required.
• Ability to focus on assigned tasks
• Detail-oriented and professional
• Ability to effectively handle multiple tasks simultaneously
• Ability to work under conditions of frequent interruption, being undisturbed by the complexities and variety of minute details.
• Competence in computer applications including Microsoft Office and Outlook.
• Demonstrated ability to observe boundaries, engage in appropriate emotional regulation, refrain from dual relationships with Residents, maintain confidentiality, and engage in reasonable self-care strategies designed to reduce stress by balancing work/life responsibilities.
• Making sure shifts are filled according to the collective agreement using the Staff Schedule Care (SSC) Wizard.
• Providing support to staff during absence over the phone and help them in replacing the shift.
• Maintain equipment by doing preventive maintenance by filling Request for Repair (R4R) as needed.
• Responsible to meet and follow through on public health and ministry of long-term care standards and inspection reports.
• Draw up action plans in order to address areas of improvement as pertaining to dietary.
• Attend IPAC meetings.
• Ability to read, write, and speak English.
• A satisfactory and current Vulnerable Sector Screening.
• Evidence of a negative 2 step TB Test, full COVID-19 vaccination and up to date immunizations including Flu Shot (unless medically exempt)
• Must be available for weekend work as and all areas if required by the Director of Programs and Services.

• Respects and carries out the values associated with a person-centered approach which include rights, dignity, identity, individuality, respect, privacy, choice and independence
• Provides supportive opportunities of conversation and social engagement to help people live their life and experience well-being
• Maintain MLTC and Public Health standards
• Food Ordering in a prescribed budget and maintaining it.
• Ongoing inventory
• Audits
• Attend IDCC and address any concerns or issues at the meeting and complete documentation
• Meal Rounds
• Prepares 5-week cycle menu with input from dining room committee, and tenant dining room. Menu is approved annually by the Dietitian and Resident council
• Prepares production binders with production sheets and standardized recipes (according the residents and tenants therapeutic needs)
• Directs the preparation of meals and the serving of meals in the FM Dining Rooms and

Tenant Dining Rooms and GM Café/Restaurant

• Ensuring staff are replaced as per collective agreement
• Encourage effective use of supplies, cleaning supplies, utensils and equipment
• Works closely with dietitian and nurse practitioner to manage Residents’ nutritional concerns as per lab values, skin condition, weight
• Maintain Resident and family contact to communicate nutritional needs for the Resident.
• Maintain accurate “People Service Report” (which corresponds to the care plan includes the diet orders) for the Food Service Workers to use at point of service.
• Attend annual care conferences and post admission conferences with families
• Communicate changes to Dietary staff via people service, nourishment reports and labels of special snacks
• Update seating plans
• Communicate Menu changes to staff and Residents
• Complete quarterly assessment in PCC
• DM/FSS initial assessment for new admission
• Performs other duties and responsibilities as assigned by the direct supervision
• Approve daily time cards
• Approve biweekly payrolls
• Approve or deny any vacation or day off requests.
• Making sure shifts are filled according to the collective agreement using the SSC Wizard
• Providing support to staff in my absence over the phone and help them in replacing the shift.
• Anticipates employment needs according to budget allowance, selects and hires dietary staff
• Prepares employee schedules and vacations
• Directs, encourages and disciplines dietary staff
• Communicates with dietary staff
• Conducts staff meeting
• Orientates new staff to the department
• Completes bi weekly payroll
• Updates job routines, policy and procedures for the dietary department
• Purchasing / Ordering / Budget Control
• Inventory before every order.
• Place order according to the inventory and storage space available.
• No over booking of staff.
• Maintain equipment by doing preventive maintenance by filling R4R as needed.
• Order supplies in control, make staff accountable for any unnecessary breakage of dishes or equipment.
• Maintain food costs with the approved budget
• Generate a grocery list (from Menu management program) listing supplies required for the menu for the selected dates.
• Take inventory and order supplies required to provide the current menu to the Residents and tenants
• Monitor and order as required paper supplies, small wares, etc.
• Do annual inventory and semi-annual if requested by the director of finance
• Involved in planning and preparations of special catering events i.e. volunteer dinner, staff Christmas dinner, staff, resident, tenant BBQ
• Checks that food items are stored properly and portions are controlled
• Completes inventory for the following week
• Staff not rotating stock, may have waste as item expired; remind grocery staff to stock items as per FIFO and for staff retrieving item from storage to check expiration date; monitor accordingly