Performance Standards

							1                                                                                      (O) June 2007
                                                                                     (R) March 15, 2010




                 Saskatoon Health Region Food and Nutrition Services
          Department Operations Food Service Supervisor Performance Standards

1. Competency: Food Safety and Sanitation Management
 Standard of performance is met when:
     Monitors the Food Safety Program- Good Operating Principles are maintained and are carried out
       by the all staff from assembly to delivery of service.
     Monitors temperature records are monitored. Examples; Cold Assembly log, Retherm log, Hot
       hold and Cold Holding Log, Fridge & Freezer log, Dish machine and Pot wash machine logs.
     Monitors food quality and service standards are maintained

2. Competency: Safety Management
 Standard of performance is met when:
 Maintains compliance with OH&S standards and SHR Occupational Health and Safety Policy and
    Program Manual
 Ensures a safe environment for staff, clients and patients and customers
    Examples; Wet Floors signs, department is secure, Respect & Dignity for all staff, performance
standards, safety standards, Personal Protective Equipment and tray accuracy audits
 Ensures risks are identified & procedures are in place to control hazards
 Inspects work areas & corrects unsafe conditions
 Instructs and coaches employees to follow safe work procedures
 Maintains equipment in safe operating condition
 Provides necessary personal protective equipment (PPE) & ensure it is used properly
 Knows how to safely handle chemical, biological substances& other hazardous products in work area
    & ensures employees are trained in safe handling
 Knows Emergency preparedness procedures (EPP), knows how to direct all staff in any EPP situation
 Reports & investigates incidents, and resolves any issues and concerns in a timely and effective
    manner.
 Implements recommendations arising from critical incident reviews supported by Managers and the
    Cross Site Safety Supervisor
 Ensures departmental safety plans are complete and being complied with

3. Competency: Leadership & Dependability
Standard of performance is met when:
 Is accessible to others and maintains an approachable demeanor
 Will “walk the talk”. Actively Supports the SHR Vision, Mission, Values and Goals and Customer
    Service
 Demonstrates effective time management skills.
 Pays attention to details and work is accurate
 Creates a positive & supportive environment where staff will feel heard, respected and valued,
    encourages staff to share the ideas and concerns at staff meetings
 Views the bigger picture regionally and beyond, rather than only viewing one’s own interests and goals
 Models our Values in Action through on-going communication of our Values and the adherence to our
    Code of Conduct
 Demonstrates flexibility and leads change within the department
 Creates a positive & supportive environment where staff will feel heard, respected and valued,
    encourages staff to share the ideas and concerns at staff meetings


4. Competency: Accountability
Standard of performance is met when:
 Makes decisions in accordance with Department and SHR policies, procedures and practices and the
    Collective Agreement
 Takes responsibility to make decisions on his/her own, but knows when to involve others in the
    decision making process
 Makes appropriate decisions based on a mixture of analysis, experience and judgment and uses
    problem solving techniques.
    For example: monitors par levels of stock for food and non food supplies required in the department
and in the nourishment centers.
 Meets deadlines and expectations on assigned projects
 Communicates results and celebrates successes.


5. Competency: Communication
Standard of Performance is met when:
 Effectively trains, coaches and develops staff, students & interns using department training programs.
    Examples of Department programs- On the Job Training Program, In-services, and Employee
    Performance standards, Food Safety GOPs, Training Review Fair, Safety
 Accepts and encourages idea sharing between colleagues and staff to problem solve and to promote
    respectful communication.
2                                                                                       (O) June 2007
                                                                                      (R) March 15, 2010

   Uses multiple communication tools effectively and time appropriate. Examples- in person, email,
    memos, communication books, meetings.
   Recognizes confidential information and maintains confidentiality for staff and patients.
   Responds to queries, emails, in a timely manner based on priority
   All staff , colleagues and customers will receive a response to their queries with in 48 hours

6. Competency: Quality Food Service
 Standard of Performance is met when:
     Continually looks for ways to improve service provided Example; uses the Plan-Do-Study-Act
        (PDSA) cycle
     Maintains a customer service focus (consistent with department “GREAT” Customer Service
        program) and resolves concerns in an effective and timely manner
     Monitors patients and clients satisfaction surveys
     Identifies patients who are at nutritional risk through completion of the Malnutrition Screening
        tools and communicating this information to the clinical dietitians for further follow up.
     Applies principles of LEAN to work processes in the department.
     Ensures that food produced, assembled and served follows Food Safety Good Operating
        Practices(GOP’s).

7. Competency: Employee Relations
Standard of Performance is met when:
     Completes performance review for all direct employee reports annually
     Ensures that staff are working in according to established performance standards and department
       practices
     Effectively coaches and trains staff and students using F&N Department training program
     Creates a positive & supportive environment where staff will feel heard, respected and valued,
       encourages staff to share the ideas and concerns at staff meetings
     Creates a positive & supportive environment where staff will feel heard, respected and valued,
       encourages staff to share the ideas and concerns at staff meetings
     Monitors & Coaches new employees in Probation and/or Trial Periods, keeps FSS & Mgrs team
       aware of progress and status of new employees.
     Processes staff requests for time off in a timely manner-as per Collective Bargaining Unit CBA-7
       days
     Monitors and addresses issues with Staffing Proforma’s.

8. Competency: Stewardship-Responsible use of Resources
Standard of Performance is met when:
     Monitor the inventory levels food and non food items for accuracy
     Monitors food waste and takes appropriate actions
     Follows department practices to address over time situations and all Leave Requests
     Ensures that there is sufficient staff scheduled to perform required work
     Completes and post for staff. Staffing Schedules for 12 weeks. For examples-3 weeks posted and
       confirmed plus 9 weeks outside posted and confirmed.
     Follows CBA Call In System Article
     Ensures a Quarterly Scheduling Audit is scheduled and completed.

9.   Competency: Technology
Standard of Performance is met when:
 Uses Department computer programs such as Microsoft Word, Excel, Outlook, Power Point, SHR
    Infonet, and Computrition - Hospitality Suite and any other such programs
 Data entered in computer system is complete, accurate and timely. For example: patient diet
    information, production menus, menu processing functions.
 Train and problem solve with staff in using the system and hardware.
 Uses Food and Nutrition Services online reports-Examples; Daily Staffing Report, F&N Enterprise
    Reports, OH&S reports, Weekend Reports,
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                                                                                            (R) March 15, 2010



                           ACHIEVEMENT SCORECARD
                   DEPARTMENT OF FOOD AND NUTRITION SERVICES

      Strive every day to provide an exceptional service experience for patients, residents, clients, staff and
      To strive every day to provide a work experience for staff and colleagues that is trusting, inspiring,
       inclusive and safe where staff are valued.
      To ensure that the staff have the right tools and equipment, the right food and supplies, the right
       knowledge and training so all can contribute to transforming the work experience in Food and
       Nutrition Services

   Fiscal Year: ____________________________
   Food Service Supervisor:___________________________
   Manager:_________________________________________

                                        Competency #1 Food Safety and Sanitation

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                                            Competency #2 Safety Management

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                                        Competency #3 Leadership &Dependability

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                                               Competency #4 Accountability

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                                              Competency #5 Communication

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                                           Competency #6 Quality Food Service
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                                                               (R) March 15, 2010


GOAL   Indicator/Measure                Achievement         Follow Up/Notes




                       Competency #7 Employee Relations

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             Competency #8 Stewardship-Responsible use of Resources

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                           Competency #9 Technology

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