The responsibilities of the role include but are not limited to:

• Effectively uses the nursing process of assessing, planning, implementing and evaluating to provide high quality nursing care to residents;
• Monitors the activities of Registered Nurses, Registered Practical Nurses and Guest Attendants/ Health Care Aides/Personal Support Workers with respect to the direct care provided to residents;
• Ensures the resident and/or their family is involved (where appropriate) in decisions affecting their care;
• Establishes priorities based on individual residents’ needs, scheduled activities and adjusts these priorities and activities to manage unanticipated events;
• Responds to resident or family member concerns and ensures appropriate action is taken within decision-making authority and/or brings to the attention of the General Manager;
• Ensures residents receive the appropriate level of care to meet their needs;
• Monitors the well-being of residents who do not require care;
• Completes required paperwork for resident admissions and discharges, as well as, on-going documentation;
• Participates as a member of the work team and provides support to other team members;
• Promotes wellness;
• Participates in hiring and training of staff who work directly with residents;
• Communicates with families, physicians and external community health care agencies;
• Adheres to current legislative requirements, as well as, the approved policies and procedures of Chartwell Retirement Residences with respect to nursing care;
• Assumes responsibility for the safe administration and storage of medication.  Delegates responsibility where appropriate;
• Maintains accurate charts for each resident;
• Refers, reports and records pertinent information related to the resident’s care to other health care team members;
• Co-ordinates and/or carries out the action plan related to the prescribed care plan;
• Communicates effectively with physicians, pharmacy and other professional care providers;
• Collaborates with other members of the care team in the planning, provision and evaluation of services;
• Provides required in-service training and orientation to new employees, under the guidance of the General Manager;
• Performs other related duties as required.

The ideal candidates will possess:

• Minimum of two years’ relevant leadership experience;
• RN or RPN/LPN with the College of Nurses in your province (must be a member in good standing);
• Experience in progressively responsible roles with demonstrated leadership and interpersonal skills;
• Must be prepared to respond to emergency situations.

Candidates must be available to work days. 

The responsibilities of the role include but are not limited to:

• Preparation and production of all meals and catering services as listed on weekly menu including therapeutic diets and menu alternatives;
• Assist with ordering food from approved vendors and completing inventory;
• Assist and participates in the menu planning, follows recipes and provides input on resident acceptability and feedback to the Food and Nutrition Manager for adjustment and revision;
• Responsible for collecting food samples from every meal, properly labeling and storing in the freezer for up to one week, responsible to ensure food samples past seven days are discarded;
• Responsible for presenting an appetizing and appealing meal for the residents with
• required garnishes;
• Ensures that the appropriate and correct temperature of the food is maintained and monitors risk, quality, quantity, appearance and portion sizes;
• Responsible for cleaning, maintenance and safety of all kitchen equipment such as stove, ovens, etc. based on daily and deep cleaning schedule.

The ideal candidates will possess:

• Certificate of Qualification in the trade of Cook or Institutional Cook from a recognized Apprenticeship program or College;
• Current Food Handlers Safety Awareness certification;
• Previous professional experience in quantity cooking in a health care setting an asset;
• Knowledge of sanitation, hygiene, food production, safety and therapeutic diets;
• Good interpersonal, communication and organizational ability in supervising staff;
• Reliable and able to work with others in a team atmosphere;
• Time management skills with ability to prioritize and multitask;
• Good written and verbal communication skills.

Candidates must be available to work days and weekends. 

The responsibilities of the role include but are not limited to:

• Preparation and production of all meals and catering services as listed on weekly menu including therapeutic diets and menu alternatives;
• Assist with ordering food from approved vendors and completing inventory;
• Assist and participates in the menu planning, follows recipes and provides input on resident acceptability and feedback to the Food and Nutrition Manager for adjustment and revision;
• Responsible for collecting food samples from every meal, properly labeling and storing in the freezer for up to one week, responsible to ensure food samples past seven days are discarded;
• Responsible for presenting an appetizing and appealing meal for the residents with
• required garnishes;
• Ensures that the appropriate and correct temperature of the food is maintained and monitors risk, quality, quantity, appearance and portion sizes;
• Responsible for cleaning, maintenance and safety of all kitchen equipment such as stove, ovens, etc. based on daily and deep cleaning schedule.

The ideal candidates will possess:

• Certificate of Qualification in the trade of Cook or Institutional Cook from a recognized Apprenticeship program or College;
• Current Food Handlers Safety Awareness certification;
• Previous professional experience in quantity cooking in a health care setting an asset;
• Knowledge of sanitation, hygiene, food production, safety and therapeutic diets;
• Good interpersonal, communication and organizational ability in supervising staff;
• Reliable and able to work with others in a team atmosphere;
• Time management skills with ability to prioritize and multitask;
• Good written and verbal communication skills.

Candidates must be available to work days and weekends. 

The responsibilities of the role include but are not limited to:

• Particpation in Resident Care Conferences with other members of the leadership team and support resident and family council in chairing the Food Committee;
• Completing Resident Nutritional Assessments; including quarterly assessments, MDS, including RAPs where implemented, QI’s and follow up documentation and intervention as needed, on residents identified at moderate and low nutritional risk.;
• Manages, implements, communicates and supports residents and/or families in the involvement and participation in determining appropriate nutritional care needs;
• Visits residents during meal times to monitor resident acceptability of food;
• Monitors all procedures for resident meal service to ensure the required standards are maintained;
• Implements and maintains the activities of the Quality Improvement audit schedule;
• Reports directly to the Administrator on all aspects concerning the operation of the dietary department;
• Works in collaboration with the residence’s Registered Dietitian;
• Accountable for the compliance with approved operational budget for the Food and Nutrition department, including staff budget and deployment of staff to meet the needs of the residents;
• Coordinate the purchase of food, supplies and equipment required, conducts monthly food inventory;
• Follow the monthly accounting calendar and submit all required information in a timely manner;
• Complete Payroll;
• Develops annual goals and objectives for the Food and Nutrition department;
• Responsible for hiring of departmental staff, plans and implements orientation, staff training and in-service education to staff according to needs of the home and regulatory body standards;
• Ensure that optimal safety standards are maintained by all Food and Nutrition department employees;
• Monitor and evaluate employee performance. This includes the completion of annual Performance Appraisals, Staff Appreciation and/or Progressive discipline measures where required.

The ideal candidates will possess:

• Diploma in Food and Nutrition Management from a recognized program;
• Must be an active Member of the Canadian Society of Nutrition Management or a Registered Dietitian;
• Current provincial Safe Food Handling Certificate;
• Previous professional experience in a health care setting an asset;
• Proficient Computer skills;
• Knowledge in clinical documentation;
• Demonstrate organizational and interpersonal skills;
• Solid knowledge of basic therapeutic nutrition as it relates to the needs of the Long-Term Care population;
• Time Management skills with ability to prioritize and multitask;
• Must be flexible and willing to respond to the needs of others;
• Good written and verbal communication skills.

We are always looking for empathetic, positive and passionate individuals committed to Making People’s Lives Better.  With over 200 residences across Canada, we have an opportunity for you that will make a difference in your life.

The Food Service Manager is responsible for all aspects of the residence’s food service department.  The FSM ensures residents and guests are provided with outstanding service and creative menus that meet and exceed expectations.    Assists in maintaining a safe and secure environment for residents, visitors and other staff members.

The responsibilities of the role include but are not limited to:

• Prepares or monitors the preparation of service daily and special event menu plans to ensure individual dietary needs are met;
• Develops and maintains effective relationships with residents and their families in order to determine individual needs, resolve issues or concerns, and evaluate resident satisfaction;
• Ensures that the meals and services provided meet or exceed residents’ and Chartwell’s expectations;
• Provides residents with a safe and comfortable environment;
• Leads and manages food services staff to achieve department goals;
• Participates as a member of the work team and provides support to the other members of the team;
• Recruits and organizes staff orientation and in-service training programs;
• Schedules and assigns work, monitors and evaluates staff performance;
• Forecasts, monitors and approves expenditures from the food services budget;
• Maximizes purchasing power while maintaining or exceeding residence quality and service standards and provincial and legal requirements;
• Develops and implements inventory control systems to maximize saving and minimize waste;
• Liaises with municipal and provincial agencies concerning health and safety issues;
• Voluntarily participates as a member of professional associations such as Canadian Culinary Federation, Canadian Food Service Supervisors Association;
• Chairs the Food Committee or Food Advisory Committee;
• Consults with the Dietitian/Director of Food and Beverage as required, to determine appropriate dietary needs for menu planning purposes;
• Ensures compliance to food safety, sanitation and overall workplace safety standards;
• Performs other relate duties as required.

The ideal candidates will possess:

• Minimum of two years supervisory experience in a volume food preparation environment in a retirement/LTC residence, the healthcare or hospitality industry;
• Successful and minimum completion of a post-secondary diploma in Food and Beverage Management from a recognized institution;
• Current qualification as a chef and in possession of a Food Service Supervisors certificate;
• Minimum of one year experience in front of house and customer service;
• Prior labour relations experience preferred;
• Excellent communication skills (both written and verbal);
• Effective interpersonal and conflict resolution skills;
• Good organizational and time management skills with the ability to multi-task;
• Customer service oriented;
• Must have working knowledge of special diets.