Manager

The temporary Manager provides leadership to urban and rural sites within the Central Zone. Responsibilities and accountabilities include: Leading the prioritization and execution of activities for the department in support of the vision, mission and business plan of Alberta Health Services. Valued collaboration with clients, staff, and colleagues to ensure service delivery meets client satisfaction. Critically evaluates the current state to create a service that is responsive to changes within the organization, meets demands and seeks opportunities for improvement. Develops and supports a team that continuously improves knowledge and skills and participates in process improvement. Focus on results by actively participating in the review of Patient Food Services benchmark measures to achieve target outcomes.

The successful candidate will possess a record of accomplishment in the following areas: Commitment to providing high-quality, patient- and family-centred meal service. Effective communication with individuals, groups, and stakeholders that encourages an open exchange of information and ideas. Leadership skills, including demonstrated ability with decision-making responsibilities, coaching and teaching, and the ability to influence, inspire and build confidence in others. Demonstrates critical thinking in the problem-solving process, creating innovative solutions to address complex and diverse issues. Ability to develop, organize, manage, and evaluate plans and projects to deliver customer-focused results. Proven ability to facilitate collaboration and cooperation to achieve organizational goals. Proven time management skills, including the ability to handle multiple priorities at one time. Good understanding of local, provincial, and national healthcare food service standards. A solid understanding of menu planning for healthcare.

A minimum of a post-secondary degree, diploma or certificate in Nutrition and Food or Food Service Management.

As Required.

Valid practice permit with the College of Dietitians of Alberta or Professional affiliation (e.g., CCHL, CSNM). A minimum of 3 years in a food service leadership role, ideally in an organization of significant size, complexity, and diversity Leadership experience in healthcare operations. Demonstrated a clear pattern of professional and personal development. Excellent written communication skills. Experience leading projects and organizational initiatives.