Supervisor

The Patient Food Supervisor reports to the Manager, Patient Food Services and is responsible for maintaining patient food service operations at the site level. This position provides direction to front line workers and ensures that patients and residents receive the meals required to promote good health. As a key member of the Patient Food Services team, you are responsible for leading and mentoring staff, promoting safe work environments, managing budgets, and implementing organizational and departmental initiatives. Patient Food Supervisors may act a key contact to site administration and patient care for matters relating to Patient Food Services. This position routinely interacts with dietitians, health care staff, patients and their families.

Responsibilities of a Patient Food Service Supervisor include providing leadership to food services staff, performance management, recruitment, training, staff scheduling, payroll management and discipline ofrea employees. Excellent communication and attention to detail is required. Responsible for monitoring operational performance targets including budget and inventory management to achieve quality food service goals using a customer-focused approach. Also responsible for ensuring compliance with all applicable regulations as well as implementation and monitoring of quality improvement, risk management and safety standards. Communication and collaboration with Clinical Dietitian to ensure diet orders are implemented appropriately is vital. This position exercises considerable independence in performing duties and meeting management objectives. The Supervisor acts a key contact to site administration and patient care for matters relating to Food Services. This position routinely interacts with dietitians, health care staff, patients and their families.

Minimum of 3 years in a Food Services Management role, ideally in an organization of significant size, complexity and diversity. Healthcare experience in an asset. Post-secondary degree, diploma or certificate in Nutrition and Food Service Management desired. A combination of relevant education and experience will be considered. Excellent leadership and communication skills are required. Ability to follow and apply established Diet Guidelines in the execution of menus and patient choice Effective communication and organizational skills. Be client focused and committed to providing quality services. Demonstrated ability and comfort with decision making responsibilities, coaching and teaching, and the ability to inspire and build confidence in others. A strong track record in establishing and maintaining effective working relationships with internal and external stakeholders.

Demonstrated ability to implement change and handle competing priorities without close supervision. Ability to work in a unionized environment.

Proficiency with computer applications such as e-mail, word, excel; familiarity with CBORD and Connect Care are an asset.