Food Service/Catering Director

Supervisor, Food Services Job Number: 4341

Job Type: Full-Time

Community Services

Work Schedule: Monday-Friday. Ability to work weekend rotation.

Union: Management/Management Support

Grade: Management/Management Support Grade 05

The Region of Waterloo is a thriving, diverse community committed to fostering opportunities for current and future generations. This agreement underpins our vision, mission, and core value, and reinforces our dedication to meaningful reconciliation and equity.

Waterloo Region is home to over 674,000 residents and expected to grow to nearly one million by 2051. Guided by our 2023-2027 Strategic Plan, “Growing with Care,” we prioritize homes for all, climate aligned growth, equitable services and opportunities and a resilient and future ready organization. Our mission is to provide essential services that enhance the quality of life for all residents, while our core value emphasizes caring for people and the land we share. Join us and be part of a team dedicated to making a meaningful difference in our community.

Assists Manager to plan, organize, and implement food service operations for the Division and provide clinical nutritional services to meet resident needs, per scope and as directed by Dietitian.

Supervises a team of unionized dietary and kitchen staff in kitchens, kitchenettes, and café.

Supervises daily food preparation and service operations in the long-term care home, café, and for special events. Assigns/schedules staff and food service times. Monitors quality of food service, and ensures meals are served at set times. Develops, monitors, and implements continuous improvements.

Develops meal plans for residents, clients, staff, and the public, per guidelines and for Manager/Dietitian approval. Monitors food quality, per menu plans and guidelines.

Maintains resident diet profiles in each dining room, including prescribed diets, food preferences, and eating habits. Communicates same to dietary staff and charts in progress notes as part of resident care plans.

Assists Manager/Dietitian to review and maintain menus and recipes, including texture modifications to accommodate therapeutic diet needs and resident preferences. Provides copies of same for each serving site and enters special food requirements in computerized system for production purposes.

Forecasts, tracks, monitors, and improves food production operations to ensure efficiency, cost-effectiveness, and minimal waste.

Assists Dietitian to provide nutrition education to residents, their families, and staff. Meets with residents to complete nutritional screenings, as assigned by Dietitian.

Documents nutrition services provided and nutritional progress in resident records. Consults with Dietitian to determine individual resident needs.

Completes quarterly reviews for low and moderate nutritional risk residents and updates care plans as needed; prepares same for high nutritional risk residents under Dietitian’s direction. Documents resident clinical information, per clinical protocols.

Participates in multi-disciplinary resident care conferences and meetings.

Supervises meal service at dining areas and serving sites throughout the facility to ensure safe food handling practices and accurate, appropriate food portioning, per prescribed menu modifications. Identifies and documents residents with eating difficulties (e.g., Assigns specific work assignments on a rotation basis to kitchen staff, including special cleaning tasks. Inspects food service areas and equipment to ensure compliance with regulations. kitchenettes, food temperatures, labeling). Participates in mandated Ministry inspections.

Supervises point-of-sale operations in café, including daily balancing, updating (e.g., Reviews reports to ensure correct catering charges.

Responds to food-related complaints from residents and their families.

Provides input/recommendations for annual food budget. Liaises with community programs regarding food service needs, and prepares and modifies menus based on requests.

Backs up some of the duties of the Manager, as required.

Knowledge of food service standards of practice, nutritional care management principles and procedures, administrative and food costing policies and procedures, normally acquired through a diploma in Food Services Management or Nutritional Management, plus progressively responsible related experience in an institutional setting.

Must be a member of the Canadian Society of Nutrition Management (CSNM), or a Registered Dietitian.

Knowledge of and ability to comply with policies, procedures, collective agreements, Ministry standards, food handling and nutrition legislation, and other related legislation (e.g., Attention to detail, assessment, organizational, and continuous improvement skills to organize work and its performance, and for menu planning and compliance, including purchasing, production, food handling, staffing, nutrition, cost control, customer satisfaction, and distribution.

Leadership, communication, and human relations skills to supervise, train, develop, motivate, and support staff; obtain information from residents and explain nutritional intervention programs; respond to complaints regarding food and food service; Computer skills with ability to use software such as Microsoft Word, a food service ordering system (e.g., Sysco Source), menu database (e.g., Ability to write menu plans, resident dietary records, and dietary requirements as part of resident care plans. Ability to read and understand menus, meeting minutes, safety and quality assurance forms, policies and procedures, resident care plans, and journals/articles to keep knowledge current.

Ability to participate in an official standby/on-call rotation to respond to legislated or time sensitive demands beyond regularly scheduled work hours.

A tuberculosis (TB) test and annual influenza immunization are required.

Must provide an acceptable Police Vulnerable Sector Check (level 3).

Ability to implement and monitor compliance with the Departmental vision and philosophy for integrated customer service delivery within the division, across divisions, across departments, and within the broader community.

Ability to support and demonstrate the Region’s values.

Region of Waterloo is committed to building a workforce through fair, equitable, and accessible hiring practices that allow us to hire qualified staff who reflect the diversity of the community we serve and to promote a respectful, inclusive, and equitable workplace.

We invite all interested individuals to apply and actively encourage applications from members of groups with historical and/or current barriers to equity, including, but not limited to:

First Nations, Métis and Inuit peoples, and all other Indigenous peoples;

members of groups that commonly experience discrimination due to race, ancestry, religion and/or spiritual beliefs, or place of origin;

persons with visible and/or invisible (physical and/or mental) disabilities;

persons who identify as women; ca, or by calling our Service First Contact Centre at phone number View phone number on ca.snapjobsearch.com.

Use of Artificial Intelligence in the Hiring Process: Region of Waterloo may use artificial intelligence (AI) tools to enhance efficiency during the recruitment process.