Manager - Patient Food Services

Nutrition and Food Services (NFS) is seeking an inspiring, forward-thinking leader for the role of Manager, Patient Food Services (PFS) at the University of Alberta and Stollery Children’s Hospitals. Reporting to the Director, PFS Edmonton, this position is a key member of the Nutrition, Food, Linen & Environmental Services (NFLES) leadership team. This is more than an operational role - it is an opportunity to influence system performance, strengthen leadership capability, and directly impact the patient experience. As Manager, you will provide on-site operational oversight for PFS operations while directly supporting and developing frontline Supervisors. You will coach, mentor, and empower leaders to drive engagement, accountability, and performance across teams delivering safe, high-quality, patient-centered food services in a fast-paced acute care setting. You will align operations with AHS and NFLES strategic priorities, use benchmarks and KPIs to drive measurable results, and steward financial, human, material, and physical resources responsibly. Working closely with site administration, clinical partners, and frontline teams, you will remove barriers, foster collaboration, and advance continuous improvement. We are seeking an experienced leader with demonstrated capabilities managing other leaders, and who approaches challenges with optimism and a solutions-focused mindset. You bring exceptional communication skills, strategic thinking, and change management expertise, with the ability to manage large projects and priorities. You recognize that exceptional critical thinking is the foundation of sound decisions, effective leadership, and sustainable results in complex healthcare environments. If you are ready to grow leaders, influence system outcomes, and make a visible impact on patient care, we invite you to apply.

This full-time, permanent, onsite PFS Manager role will lead a team of supervisors who support a large, unionized workforce, ensuring safe, efficient, and high-quality service delivery. Accountable for overall service performance, the Manager oversees workforce planning, labour relations, coaching, and progressive accountability to maintain operational excellence. The role manages budgets, allocates resources, and monitors productivity, using data and performance metrics to drive continuous improvement and align staffing levels with patient care demands. Similarly, the successful incumbent will oversee effective utilization of food service systems and reporting tools to support data-driven decision-making. The Manager contributes to the review and continuous improvement of departmental and organizational policies, procedures, and processes, ensuring compliance and operational effectiveness. They will ensure adherence to food safety, infection prevention and control, and occupational health and safety standards, investigating incidents and implementing corrective actions as required. As the primary liaison for site departments and clinical partners, the Manager fosters collaborative relationships, ensures patient and stakeholder needs are understood, and addresses concerns proactively and effectively. In partnership with Human Resources and Abilities Management, the Manager monitors and responds to attendance, performance, and workplace matters in a timely and professional manner while promoting a culture of accountability, safety, and respect. Through the application of Lean and quality improvement principles, the role advances operational planning, leadership development, and sustained service enhancement across assigned sites.

A minimum of a post-secondary degree or diploma in Nutrition and Food or Food Service Management or Certified Nutrition Manager or recognized equivalent combination of education and experience. Minimum of 5 years recent food service management experience.

As Required.

Valid practice permit with College of Dietitians of AB or relevant professional affiliation. Healthcare foodservice management experience in a unionized environment, overseeing high-volume meal production and leading complex initiatives. Quality improvement training (e.g., Green Belt). Demonstrated ability to lead and develop supervisors, manage performance, and analyze service metrics to drive improvement. Proficiency with computer programs systems (e.g., CBORD, eManager, Microsoft Office).