Manager | Food Services, KGH

Position Summary
Interior Health is hiring a permanent full-time Manager, Food Services, KGH who is passionate about making a difference in healthcare.

Location: This position is located at Kelowna General Hospital.

What we offer:
• An attractive remuneration package
• Excellent career prospects
• Employer paid training/education
• Employer paid vacation
• Employer paid insurance premiums
• Extended Health & Dental coverage
• Work-life balance
• May be eligible to contribute to MPP

Salary range for the position is $88,990 to $127,923. Interior Health establishes salaries within the minimum and maximum of the salary range based on consideration of the qualifications, experience of the applicant, and an internal equity review of the salaries of other employees.

Come join our team and see why we’re one of Canada’s Top 100 Employers! Explore our extensive benefits, career growth opportunities, and lifestyle in one of the most beautiful and diverse regions of Canada. Ready to love where you live and work? Join our team today!

How will you create an impact:
The Manager, Food Services, is responsible for ensuring the efficient and effective delivery of Food Services throughout Kelowna General Hospital (KGH). The Manager is responsible for the overall planning, management, organization, and evaluation of all functions (including staffing, supplies, and operating budgets) for Food Services at KGH. The Manager works in close collaboration with local Administrators; Directors and site Managers; Finance; Manager, Environmental Services; Manager, Laundry Services; and other departments throughout Interior Health (IH).

In alignment with IH’s Occupational Health & Safety Program, employees shall adhere to all Occupational Health and Safety policies and procedures at all times and attend all required training. Employees are responsible to report any identified hazards, unsafe conditions or incidents to your manager or supervisor immediately.

What will you work on:

• Manages the food production and distribution systems for regular and therapeutic meals for patients/ residents, retail outlets, and special catering events at KGH.
• Ensures that all internal and external customer requirements are met.

Purchasing
• Coordinates the regular ordering of supplies as needed within each site.
• Supervises the receiving, storage, and control of all supplies according to established standards and safety specifications.
• Works cooperatively with the Department of Materiel Management in implementing IH policy in the purchasing and receiving department of all supplies.

Leadership
• Provides direction to all Food Service employees ensuring that IH is compliant with all industry standards, Food Safety, WSBC, and WHMIS regulations.
• With the assistance of Human Resources, provides effective performance feedback through employee recognition, rewards, and disciplinary action, when necessary.
• Consciously creates a workplace culture that is consistent with that of the overall organization and that emphasizes the identified mission, vision, guiding principles, and values of IH.
• Serves as a knowledgeable resource to the organization’s management team that provides leadership and direction.
• Holds regular staff meetings to discuss operational problems and procedures.

Quality Assurance
• Conducts regular quality assurance and patient satisfaction audits and compiles appropriate reports.
• Monitors and ensures compliance by staff with all quantity and quality controls, sanitation, and safety procedures and standards.
• Checks and requisitions the maintenance and repair of equipment and facilities as needed. Instructs employees regarding correct procedures in the use and cleaning of equipment.
• Develops and implements staff orientation and in-service education programs. Ensures that staff are trained to perform all procedures associated with fire, safety, and emergencies according to IH policy.
• Participates and documents procedures/results for Quality Control Audits. Initiates solutions and follow-up in consultation with the Director and/or onsite Administrator.
• Responsible for the database management of the Food Services software program in coordination with the software supplier.

Budget
• In consultation with the Director, plans the annual department budget. Responsible for ongoing adherence to budget objectives for supplies, staffing, and equipment.
• Represents the department at group purchasing and tender contract meetings, if required.
• Participates in ongoing product evaluation and cost comparison as part of the purchasing process.
• Investigates suitable substitutes when a product is in short supply or fails to meet the changing requirements.
• Performs other related duties as assigned.

Interior Health strives to create an environment where you enjoy the work you do, the place where you work, and the people around you. Together, we create great workplaces. Apply today!

Honouring Interior Health’s commitment to Truth and Reconciliation and the Declaration on the Rights of Indigenous Peoples Act (DRIPA), and Pursuant to Section 42 of the BC Human Rights Code, preferential consideration and/or hiring will be given to qualified applicants who self-identify as Indigenous (First Nations, Métis, or Inuit).

Qualfications
Education, Training and Experience
• Completion of a formal management education program in Food and Nutrition Services (degree preferred, diploma minimum).
• Five to seven years of practical experience in management/administration in the health services field.

Skills and Abilities
• Knowledge of computerized Food Service software systems.
• Proficient with Microsoft Word, Excel, Outlook, and PowerPoint.
• Knowledge of industry-recognized Food Safe procedures.
• Demonstrated ability to plan, consolidate, and deliver high quality services in a cost-efficient, customer-focused manner.
• Must demonstrate a high degree of skill in negotiating, problem-solving, conflict management, and communication. Able to work with others including Support Services staff, Ministry of Health Officials, etc.
• Ability to operate food service equipment.
• Ability to demonstrate safe work practices for all related tasks.
• Ability to define a vision and guide individuals and groups towards this vision, while maintaining group cohesiveness, motivation, commitment, and effectiveness.
• Ability to communicate effectively, understanding the essence and subtleties of communication. Works well as a team member.
• Commitment to continuous learning and promoting the value of learning for self and others.
• Ability to evaluate situations in a positive, solution-finding and strategy-developing manner, such that total systems are taken into account.
• Responsive to the needs of the public and, in particular, patients, residents, and customers. Sensitive to the political environment in healthcare.
• Ability to manage human, capital, financial, and informational resources so that organizational objectives are achieved within available resources.
• Ability to promote and ensure compliance with local regulations, accreditation, and the ethical and legal standards of British Columbia.
• Ability to work under pressure.
• Physical ability to perform the duties of the position.