Food & Nutrition Manager

Position Summary:

Reporting to the Administrator, the Food and Nutrition Manager oversees the entire nutrition program, focusing on strategic planning, implementing nutrition policies, managing teams of professionals, and ensuring the quality and effectiveness of nutritional care within the department standards are met. The incumbent will ensure that continuous quality improvement outcomes approved for the Home are met or exceeded, and demonstrate dedication to professional values and the mission, vision and values of the Home. Implements a culture focusing on resident and team member experience where we embrace “Better Living” by creating communities where ALL Residents, families and staff thrive.

Core Competencies

Accountability/Dependability · Adaptability/Flexibility · Communication · Compassionate · Commitment to Health & Safety · Continuous Improvement · Conflict Management · Customer Service · Cooperation · Cultural Sensitivity · Decision Making · Economical · Human Resource Management · Integrity · Innovative · Leadership · Negotiation · Ownership · Computer Literacy/IT Proficiency · Planning and Organizing · Problem Solving · Resource and Fiscal Management · Results Orientation/Initiative · Strategic Thinking · Teamwork · Technical Credibility · Accuracy/Attention to Detail · Analytical Thinking · Risk Management

Main Duties and Responsibilities

· Policy & Procedure Development

Leads the creation and implementation of operational policies and procedures in collaboration with interdisciplinary teams to ensure alignment with organizational standards and best practices.

· Staff Training & Education

Designs and delivers ongoing dietary education programs and in-service training for both dietary and interdisciplinary staff, fostering continuous learning and compliance with regulatory requirements.

· Human Resources Management

Leads recruitment, onboarding, scheduling, and payroll functions for the food service department, ensuring adequate staffing and efficient workforce management.

· Performance & Professional Development

Guides staff performance evaluations and facilitates goal-setting initiatives to promote professional growth and departmental excellence.

· Interdisciplinary Collaboration

Actively participates in care team meetings, care conferences and clinical committees to support integrated care planning and resident satisfaction.

· Strategic Planning

Develops and projects annual departmental goals and objectives in alignment with organizational priorities and resident needs.

· Financial Oversight

Monitors departmental budget and maintains accurate records through payable tracking spreadsheets to ensure fiscal responsibility.

· Equipment & Facility Maintenance

Establishes and monitors a preventative maintenance program for all food production equipment and service areas to ensure safety, efficiency, and longevity.

· Menu Planning & Customization

Collaborates with FSS to develop bi-annual seasonal menu to reflect resident preferences and nutritional needs

· Promotes wellness as a concept of living

· Must ensure compliance with the provisions of the Occupational Health and Safety Act

· Protects own health and health of others by adopting safe work practices, reporting unsafe conditions immediately and attending all relevant in-services regarding occupational health and safety

· Follows all roles and responsibilities for employees and employers as legislated under the Ontario Occupational Health and Safety Act

· Accountable to develop leadership in others

· Must actively participate in ongoing educational activities

· Champion diversity, equity and inclusion initiatives that create a psychologically safe environment for residents, staff and others

· Participate in the manager on call and weekend on call rotations.

The duties and responsibilities outlined above are representative but not all-inclusive.

Special Demands

Behavioural:

• Participates as a team player and cooperates with other departments
  
• Must possess patience and tact dealing with resident’s needs, families and dealing with multiple demands at one time
  
• Must be organized and able to set priorities
  
• Must have a genuine interest in the care of the elderly and vulnerable adults
  

Ethical:

· Practices in a professional manner

· Commits to fostering an inclusive and welcoming environment

· Values diversity and respects the rights of individuals regardless of background, identity or experience

· Demonstrates honesty and integrity in all work dealings

· Maintains confidentiality

Working Conditions

Physical Effort:

Constant standing and walking · Meeting resident needs throughout the Home · Pushing, turning, stooping, bending, reaching and lifting · Assisting throughout the kitchen · Working with equipment · Putting supplies and food stock away · Finger/hand dexterity · Using equipment and aides

Sensory:

Visual and hearing acuity · Detecting changes in residents’ conditions · Smell · Detecting odours in environment · Reading · Reports, memos, charting, minutes, manuals · Listening · Verbal reports, instructions · Resident communication, conferring with staff · Writing/Concentration · Policies/procedures, Statistics/findings · Reports, charting, letters, constant interruptions

Mental Stress:

Peacekeeping role · With residents, families and interdisciplinary team members · Unpredictability of events · Crisis intervention

Requirements

Current Membership in the Canadian Society of Nutrition Management (CSNM).

· Education in Nutrition, Dietetics and/or Food and Nutrition Management.

· Experience working in long-term care dietary departments with a strong background in quantity food production, food service operations, clinical nutrition, Meal Suite, menu planning, ordering, procurement and staff supervision.

· General knowledge of nutrition and a basic understanding of therapeutic diets to support resident-specific dietary needs.

· Proven leadership abilities with experience in supervising staff and managing labour relations effectively.

· Thorough knowledge of:

Health and safety protocols

Infection prevention and control standards

Safe food handling and sanitation practices in healthcare settings.