Supervisor

Make a significant impact on patient-focused health care as a Supervisor - Nutrition and Food Service (NFS). NFS is a provincial program that is committed to provide nutritious, healthy, high quality meal service to patients, staff, visitors and the community. You will have the unique opportunity to lead the team, at the Tofield Health Centre and Viking Health Centre, NFS department. The Tofield Health Centre is an 83 bed facility comprised of Acute Care Patients and Long Term Care Residents and the Viking Health Centre is a small rural acute care hospital. The NFS Supervisor provides direction to front line workers (Administrative Assistants, Food Services Workers and Cooks) and ensures Patients and Residents receive the meals required to promote good health. You will be integrated as part of a dynamic team that includes other NFS Supervisors, Managers and Dietitians. Key competencies required for this role include: Ability to foster, build and maintain positive relationships with internal and external stakeholders to achieve organizational goals. Effective communicator with strong organizational skills, customer focused orientation and commitment to provide a quality service. Leadership skills, including demonstrated ability and comfort with decision making, coaching and teaching, and the ability to inspire and build confidence in staff. Demonstrated ability to implement change and handle competing priorities with minimal supervision. Strong interpersonal skills and exceptional verbal and written communications skills. The Supervisor position is an introduction to the operations management stream and could lead to other opportunities within Food Services Management.

Reporting to the Manager, Patient Food Services, the Supervisor has responsibility for maintaining operations at the site level, aligning AHS, NFS and site priorities with the delivery of patient food services. Responsibilities and accountabilities include but are not limited to: Provision of frontline staff direction and supervision of patient and retail food service operations. Completion of human resources activities (including but not limited to the recruitment process, performance appraisals, investigations, performance management, application of the collective agreement, etc.). Manages food, supply and labor expenses to achieve financial targets. Ensures safe work practice and conditions. Participates in the development and implementation of menus that are customized to meet local customer profiles, cost factors, labor productivity targets and standards set by NFS. Promotes quality improvement and staff engagement in operational problem solving. Key contact to site administration and patient care for matters relating to Patient Food Services. Site compliance to guidelines, standards and regulatory directives.

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