Director of Nutrition and Support Services

POSITION SUMMARY:

The John Noble Home is seeking a dedicated and experienced Director of Nutrition and Support Services to oversee the effective and efficient management of our Nutrition, Housekeeping, and Laundry departments. Reporting to the Administrator, this leadership role ensures services are delivered in compliance with the Fixing Long-Term Care Act, 2021, the Occupational Health and Safety Act, the Food Premises Act, and all relevant legislation.

The successful candidate will provide strong leadership in a unionized environment, ensure high-quality, resident-centered services, and contribute to the overall strategic direction and quality improvement of the Home.

QUALIFICATIONS:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

Education and Experience:

• Post secondary degree or diploma program in Food Service and Nutrition Management, or completion of the Canadian Healthcare Association Food Service and Nutrition Management program, or a Registered Dietitian
• Member in good standing with the Canadian Society of Nutrition Management (CSNM)
• Certification as a Red Seal Chef is an asset.
• A post-secondary degree or diploma in Healthcare Environmental Services
• Minimum three (3) years of experience managing at a departmental head level, preferably in a long-term care setting
• Working knowledge of food preparation, quantity food production, delivery of food services.
• General knowledge of nutrition/nutrition assessment and care and basic knowledge of therapeutic diets.
• Working knowledge of housekeeping and laundry services
• Computer literacy and proficiency in Microsoft Office, PointClickCare and Meal Suite
• Excellent interpersonal skills with well-developed verbal and written abilities
• Knowledge of the Accreditation process
• MOL 5 steps to Health & Safety Awareness for Supervisors
• Proven problem solver with diplomacy and tact in a unionized setting
• Ability to present ideas, solutions, and plans to various levels of management
• Knowledge of Strategic Planning and Continuous Quality Improvement
• Experience chairing and participating on various Home Committees
• Working knowledge of the Fixing Long-Term Care Homes Act 2021, Ministry of Labour regulations including the Occupational Health and Safety Act, and all Public Health Legislation relating to the operation of a long-term care facility

POSITION RESPONSIBILITIES:

Director Responsibilities:

• Oversee the operation of the Nutrition and Support Services Departments with the assistance managing day to day operations to the Nutrition Services Supervisor/Support Services Supervisor.
• Ensure sufficient food service workers and cooks to meet minimum staffing hours calculated under the Fixing Long Term Care Act 2021, and laundry and housekeeping staff to fill all positions.
• Ensure policies and procedures are established, implemented, revised, and adhered to for the Nutrition, Laundry and Housekeeping departments
• Develops and implements systems and processes that ensure these departments are compliant with all elements of the Fixing Long Term Care Act 2021 and other relevant legislation
• Manage performance and attendance of all employees reporting to this position and initiate discipline in accordance with the policies of the Home
• Conduct performance appraisals for subordinate employees biannually in collaboration with the Nutrition Services Supervisor/Support Services Supervisor.
• Recommend purchases of new or replacement equipment, materials, and products for all areas assigned.
• Set annual goals and objectives for Nutrition and Support Services Departments. The goals and objectives are monitored and continuously evaluated and revised through strategic planning with the multidisciplinary care team.
• Ensure required certification for staff is maintained.
• Flex hours of work, including evenings and weekends, based on department needs.
• In the absence of the Nutrition Services Supervisor/Support Services Supervisor complete duties as required

Financial Operating Budget Responsibilities:

• Participate in the development of the annual operational and capital equipment budgets for Nutrition, Laundry and Housekeeping departments. Report any changes or unexpected expenditures affecting the budget throughout the year or as requested.
• Approve purchase of supplies, equipment, machinery, materials, and furniture for areas of responsibility in accordance with the facility’s purchasing and tendering policies.
• Purchase food and supplies needed for the day-to-day operation of Nutrition, Laundry and Housekeeping departments.
• Liaise with internal and external clients and partners requiring the purchasing and selling of goods and procurement of products and services
• Monitor and analyze monthly budget summary, budget vs. actual report, and variance reports in comparison to the annual budget for areas of responsibility.
• Ensure job descriptions and routines are updated regularly.
• Ensure incidents/accidents are reported and handled appropriately (staff, residents, visitors, and service providers).

Nutrition/Clinical Care Responsibilities:

• Serve as a resource person in Clinical Nutrition.
• Ensure that the nutrition care program complies with established standards and guidelines for long term care.
• Ensure that the program is consistent with current dietetic professional practice and the policies of the facility.
• In consultation with the Registered Dietitian (RD) develop, evaluate, and implement policies and procedures relating to nutrition care, dietary services, and hydration.
• Work with Nursing in developing or adhering to a nutrition care program for each resident, including nutritional screening and assessment protocol to identify and monitor residents at nutrition risk.
• Complete and prioritize nutrition referrals, document actions in PCC, and update the Nutrition computer system as needed.
• Collaborate with Nursing in the provision of nutrition care to the residents.
• Work collaboratively with the interdisciplinary team. Develop nutrition care plans for residents identified at nutritional risk, congruent with residents’ needs and rights.
• Refer residents to the Registered Dietitian as appropriate
• Initiate and conduct in-service education training program for all staff.
• Communicate with, involve, and support residents and families in determining Individualized plan of care.
• Establish and contribute to a restorative dining program. Follow-up and monitor resident’s responses.
• Participate in resident care conferences.
• Assist the RD to complete a nutritional analysis, and ensure the current menu is approved based on criteria outlined in the Fixing Long Term Care Act 2021. individual resident menus where nutritional needs are not met by the current menu.
• Complete and attend care conferences.
• Develop, evaluate, and implement policies and procedures relating to nutritional care, dietary services, and hydration.
• Develop specific, measurable, dated clinical goals and objectives at specific intervals. Address areas of non-compliance as necessary.
• Prepare and conduct staff/resident in-services as needed.
• Participate in the facility quality improvement program (e.g., prepare workload measurement statistics) as required.
• Coordinate any resident need for tube feeding.

Coordinate and Monitor:

• Plan, coordinate, and implement policies and procedures that affect the overall efficiencies for the Nutrition and Support Services in collaboration with all employees, peers, and administration.
• Conduct monthly and required audits to achieve optimal efficiency, infection control, and safety for residents and staff. Prepare timely action plans for items of non-compliance.
• Ensure all equipment is in proper/safe working order and stored securely.
• Responsible for the Nutrition and Support Services Quality Improvement Plan. Collect and report departmental statistics for the Home’s monthly Quality Improvement Team (QIT) meeting.
• Assume responsibility for a safe and healthy work environment in accordance with the Occupational Health and Safety Act through regular inspections of work areas and equipment used by employees. Remain current in the requirements of a manager as specified in the Act.
• Prepare department reports as necessary.

Participate as a Member of the Leadership Team:

• Assume on-call administrator responsibility for the facility on a scheduled rotating basis with other management members.
• Attend Executive Leadership meetings.
• Promote safe work practices through example and by providing regular educational sessions for employees on health and safety issues.
• Assist in the development and implementation of the Strategic Plan for the Home.
• Perform other duties as assigned, which are directly related to the major responsibilities of the position.
• Meet quality indicators and performance measures as per the Home’s quality plans.
• Participate in preparation for Accreditation Canada survey
• Attend and participate on committees as needed.

LANGUAGE SKILLS:

• Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures, or governmental regulations, building sketch plans, designs, and site surveys.
• Ability to write reports, business correspondence, and procedure manuals.
• Ability to effectively present information and respond to questions from groups of managers, residents, customers, and the general public.

MATHEMATICAL SKILLS:

• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
• Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

REASONING ABILITY:

• Ability to apply common sense understanding to carry out instructions furnished in written, oral, or diagram form.
• Ability to deal with problems involving several concrete variables in standardized situations.

PHYSICAL DEMANDS:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions. While performing the duties of this job, the employee is regularly required to walk and use hands to finger, handle, or feel. The employee is occasionally required to stand, walk, and reach with hands and arms. The employee must occasionally lift and/or move up to 25 pounds. Specific vision abilities required by this job include close vision, distance vision, and ability to adjust focus.

WORK ENVIRONMENT:

The work environment characteristics described here are representative of those an employee

Encounters while performing the essential functions of this job. The work area is temperature controlled, however when completing inventory of supplies, cooking and gathering supplies from walk in refrigerators and freezers extreme temperatures are experienced.

HEALTH & SAFETY RESPONSIBILTIES:

The John Noble Home is committed to achieving and maintaining a safe and healthy workplace for all its employees. The Home adheres to the principles of the Occupational

Health and Safety Act and encourages a positive safety culture. Workers will receive adequate training to protect their health and safety. Employees have a general duty to take responsibility for their personal health and safety, which includes not behaving or operating equipment in a way that endangers themselves or others. Section 28 of OHSA lists additional specific duties:

• Work in compliance with the Act and regulations.
• Use any equipment, protective devices, or clothing required by the employer.
• Inform the employer or supervisor about any known missing or defective equipment or protective device that may be dangerous.
• Report any known workplace hazard or violation of the Act to the employer or supervisor.
• Do not remove or make ineffective any protective device required by the employer or regulations.
• An employee has the right to refuse work they believe is dangerous to their health and safety or that of another worker.
• Ensure equipment is clean and in good working order.
• Be aware of the chemicals being used and how to use them safely.
• Ensure chemical bottles are labeled and know where to find the SDS for the chemicals being used.
• Know the location of eye wash stations.
• Report any incidents or accidents immediately to the supervisor.
• Store all equipment and materials safely. Keep all chemicals in a locked area.
• Report broken equipment to Maintenance through a work order and remove or tag out any equipment that poses a hazard.

Job Types: Full-time, Permanent

Pay: $49.55-$52.05 per hour

Expected hours: 37.5 per week

Education:

• Bachelor's Degree (preferred)

Experience:

• managing at a departmental head level: 3 years (preferred)

Licence/Certification:

• Certification as a Red Seal Chef is an asset (preferred)
• Member of the Canadian Society of Nutrition Management (required)

Work Location: In person

Application deadline: 2025-08-11
Expected start date: 2025-08-25