The Food Service Supervisor is responsible for overseeing the daily operation of the Nutrition and Food Services Department to ensure residents receive safe, nutritious, and high-quality meals in accordance with physician orders, dietitian recommendations, Ministry standards, and home policies. The supervisor provides leadership, training, and support to dietary staff while maintaining compliance with food safety, sanitation, and infection prevention practices. The supervisor reports to the Nutrition Manager.

Key Responsibilities

Operations

• Supervise and coordinate the daily activities of dietary staff.
• Ensure meals and nourishments are prepared, portioned, and served according to approved menus and therapeutic diets.
• Monitor meal service to ensure quality, temperature control, presentation, and resident satisfaction.
• Ensure food service operations comply with Ministry of Long-Term Care requirements and Public Health regulations.
• Assist with departmental audits, inspections, and continuous quality improvement initiatives.

Staff Supervision

• Schedule, assign, and monitor staff duties.
• Provide orientation, training, coaching, and performance feedback to dietary employees.
• Ensure staff follow safe food handling, sanitation, infection control, and workplace safety procedures.
• Participate in recruitment, discipline, and performance management processes as required.
• Arrange staffing replacements and manage daily staffing challenges.

Resident Care and Nutrition

• Support the Registered Dietitian in meeting residents' nutritional needs.
• Ensure therapeutic diets, texture-modified diets, and special nutritional requirements are followed accurately.
• Monitor resident meal acceptance and report concerns to the interdisciplinary team.
• Promote resident-centered dining and hospitality practices.
• Respond promptly to resident and family concerns regarding food services.

Food Safety and Quality Assurance

• Ensure compliance with HACCP principles, food premises regulations, and home policies.
• Monitor food temperatures, storage, sanitation, and cleaning practices.
• Conduct audits and inspections of food production and service areas.
• Investigate and document food safety incidents, resident complaints, and corrective actions.
• Maintain accurate records related to meal service, temperatures, sanitation, and inventory.

Inventory and Financial Management

• Monitor inventory levels and order food and supplies as required.
• Minimize food waste and control departmental costs.
• Assist with budgeting and purchasing activities.
• Maintain records of stock usage and inventory counts.

Qualifications

Education

• Diploma Food Service and Nutrition Management
• Membership in the Canadian Society of Nutrition Management (CSNM)

Experience

• Minimum 1 to 2 years of supervisory experience in food services, preferably in long-term care, retirement living, or healthcare.
• Experience managing staff in a unionized environment is an asset.
• Knowledge of therapeutic diets and senior nutrition.

Knowledge and Skills

• Strong leadership, communication, and conflict resolution skills.
• Knowledge of Ontario long-term care regulations and food safety standards.
• Ability to prioritize workload and manage multiple tasks.
• Proficient with Microsoft Office and computerized food service systems.
• Demonstrated commitment to resident-centered care.

Working Conditions

• Requires standing, walking, lifting, and working in kitchen environments.
• May be required to work weekends, holidays, and varying shifts.
• Exposure to heat, cleaning chemicals, and commercial food service equipment.