Dietary Supervisor

The Attorney General’s Chambers invites suitably qualified applicants to apply for the position of Dietary Supervisor

Dietary Supervisor

Job Function

The Dietary Services Supervisor is required to plan, organise and oversee the operations of the Dietary department to ensure strict compliance with sanitation standards, correct food handling policies and procedures. Manage the production and distribution of all food served from the department to patients, clients, and hospital personnel to ensure the provision of safe, palatable and appropriate food that meets patients' and clients' daily nutritional needs.

Key Duties   

1. Plans, organises, and supervises the ongoing operations of the dietary services department.
2. Plans and prepares menus and special diets according to standards; notes all changes to menus, retains and files menus.
3. Calculates and orders food supplies to maintain an adequate supply of food stock on hand, monitor supplies in an inventory system for effective usage.
4.  Prepare and monitor daily work schedules for all the dietary services department staff.
5. Implement and administer strict sanitary requirements of the dietary department, both of the physical facility and in the proper care and handling of food.
6. Fosters a culture of service excellence which anticipates and responds to the needs of our internal and external customers, which involves:

                 a. Visits with patients or clients as needed to address client concerns and manage according to internal policy.

                b. Liaise with the Dietitian to manage diet instructions appropriately ordered by the Nursing and Medical team.

1. Performs job duties and responsibilities in a manner that reflects the highest ethical and professional standards.
2. Maintains compliance with mandatory training initiatives, competencies, and licensure requirements.
3.  Maintain confidentiality of sensitive, medical, personal, and financial information.
4. Manages the overall development and performance of staff through employee goal setting, and performance evaluations of job-related knowledge, skills, safety and infection control.
5. Provide coverage as Cook and or Food Service Worker during staff shortage.
6. Establish and maintain policies, procedures and protocols for departmental functions
7. Promotes and manages the safety of employees and the work environment. Ensures compliance with departmental and organisational safety policies and procedures and holds staff accountable for adhering to safety standards.
8. Prepare reports as required, and analyze reports to make recommendations and develop strategies for improved quality and department efficiency.
9. Develops and maintains effective relationships with supervisors and co-workers in performing assignments and service requests.
10.  Liaise with Stores/ Procurement department to establish and maintain appropriate quality and quantity of food orders, new product orders, address and, where possible recommend alternatives for short supplies and out-of-stock items
11. Demonstrate practical quantity food production skills and cooking techniques appropriate for the various therapeutic diets.
12. Conduct ongoing operational debriefings and meetings with department staff
13. Assist the Supervisor in the development of policies, Standard Operating Procedures and budget planning.
14. Plan and conduct in-service education/training sessions for Dietary employees in job-related knowledge and skills, safety, infection control and employee competence in equipment operation whenever new equipment is installed or when need is indicated by user error.
15. Liaise with the Facilities department to plan and conduct pest control measures for the unit.
16. Monitor equipment functional use and preventative maintenance schedule, report any malfunction and conduct the procurement procedures to replace or acquire additional equipment and service items. 

QUALIFICATIONS

The minimum qualifications are:

1. Associate Degree or higher in Food Service Management, Dietetics or related field or
2. Four CSEC passes to include Food, Nutrition and Health
3. Two or more years in Foodservice Management (Healthcare experience an asset)
4. A Valid Food Handler's Permit