Food Services Supervisor - Evenings

Requisition ID: 409498 

City: Winnipeg

Site: Simkin Centre

Department / Unit: Food Services 

FTE: .75 

Position Status: Part Time

Welcome to our home. Above all else, that’s what The Saul and Claribel Simkin Centre is—a home. It’s a sparkling, 200-bed facility in south Winnipeg where people who can no longer live independently come to live their remaining years in dignity and with professional care, in a robust and friendly social The Saul and Claribel Simkin Centre is a not-for-profit, government-funded facility that honours Jewish values and traditions while welcoming seniors of all backgrounds.

HOURS OF WORK: PART TIME .75 EFT - Evenings

RATEOF PAY: To Be Negotiated

POSITION SUMMARY

Under the direction of the Food Services Manager, the Food Services Supervisor is responsible for the supervision of dietary personnel and operations in the Nutrition Services Department. The incumbent assumes responsibility for establishing and maintaining high standards of service in the management of fiscal, human and material resources for the service.The incumbent exercises the appropriate level of initiative and independent judgment in determining work priorities, work methods to be employed and action to be taken on unusual matters. The position functions in a manner that is consistent with the mission, vision, and values; and the policies of Simkin Centre. 

QUALIFICATIONS

• Grade XII education or equivalent
• Certificate in Nutrition & Food Service Management from an accredited program, such as the Canadian Healthcare Association, or equivalent
• Other combination of education and experience may be considered
• Current Food Handler Training Certificate Level 1 or equivalent Food Sanitation course or be willing to acquire a Food Handler Training Certificate 1 in the first six (6) months of employment

EXPERIENCE

• A minimum of two years supervisory experience within the food service industry preferably in a unionized environment would be an asset.
• Knowledge of Jewish cultures, traditions and kosher practices is an asset

SKILLS

• Ability to use food services technology, equipment and techniques
• An understanding of therapeutic and texture modified diets
• Ability to deal with others effectively and the ability to supervise others
• Ability with computer software including Microsoft Office, nutritional menu programs and staff scheduling software
• The ability and willingness to work a flexible schedule as required
• Ability to communicate effectively and respectfully verbally and in written form
• Ability to organize work priorities.

RESPONSIBLITIES

• Ensure safe work practices are followed by dietary/production staff.
• Establishes and maintains high staff morale by setting a positive example.
• Ensures effective and on-going communication with Food Services Manage.
• Helps identify needs for on-going training for all Nutrition and Food Services staff.
• Assists with staff performance appraisals as assigned in conjunction with Manager by keeping records of concerns as they arise.
• Assists with planning and overseeing catering events and café activities
• Ensure that sanitation standards are met or exceeded.
• Completes Continuous Quality Improvement audits as directed by the Manager.
• Conducts and participates in staff meetings/daily huddles.
• Completes scheduling, inventory and ordering when the Scheduling, Inventory and Ordering Clerk is away or as directed by the Manager.
• Completes HIPPO/maintenance requests as needed on behalf of department.
• Liaise with dietary staff/production staff, Manager (and Clinical Dietitian as needed) in creation and adjustment of recipes to meet the criteria for modified textures as outlined within the International Dysphagia Diet Standardization Initiative (IDDSI).
• Completes other duties as requested by the Food Services Manager.

Please apply online or submit your resume and cover letter to [email protected]  to be considered.