Supervisor

Make a significant impact on patient- and customer-focused care as a Supervisor within Nutrition and Food Services. This role is based at Medicine Hat Regional Hospital and provides day-to-day operational leadership primarily for Retail Food Services, with additional support to Patient Food Services as required to meet site priorities. The Supervisor provides direction to front-line staff (e.g., Food Service Workers, Retail staff/cashiers where applicable, Stores Attendants, and Administrative Supports) to ensure safe, efficient, and high-quality service. In Retail Food Services, this includes supporting customer service standards, food production/service, sanitation, and workflow coordination. In Patient Food Services, this includes supporting meal service operations to help ensure patients receive meals that meet nutrition, safety, and service expectations. You will work as part of a collaborative supervisory team and partner with Managers, Dietitians, and other health care professionals across the site. Key competencies include strong communication and organizational skills, a customer-focused approach, and the ability to build positive working relationships with internal and external stakeholders. The successful candidate demonstrates effective leadership through coaching, teaching, and confident decision-making, and is able to manage competing priorities, support change initiatives, and maintain service quality in a fast-paced environment.

Reporting to the Manager, Patient and Retail Food Services, the Supervisor coordinates and supervises day-to-day food service operations at the site level. This role aligns AHS, Nutrition and Food Services (NFS), and site priorities to ensure safe, efficient, and effective service delivery, with a primary focus on Retail Food Services and secondary responsibility to support Patient Food Services as required. Primary / Secondary Duties: Primary: Retail Food Services operations (customer service, food production/service, sanitation, staffing coordination, financial controls). Secondary: Patient Food Services operational support and supervisory coverage as required. Responsibilities include: providing direction to front-line staff; coordinating daily workflow to meet service, safety, and quality standards; ensuring compliance with AHS policies, procedures, guidelines, and regulatory requirements; and promoting continuous quality improvement and staff engagement in problem solving. The Supervisor supports HR processes such as onboarding, performance conversations/appraisals, investigations, performance management, scheduling adjustments, and application of the applicable collective agreement. The Supervisor monitors and manages food, supply, and labour resources to support financial and productivity targets. In collaboration with site partners, the Supervisor supports retail menus/offerings that reflect local customer needs, cost considerations, labour productivity targets, and NFS standards. The Supervisor serves as a key operational contact for site administration and internal stakeholders for Retail Food Services, and supports Patient Food Services leadership and patient care teams when providing coverage.

Post-secondary degree, diploma, or certificate in Nutrition and/or Food Service Management. Equivalencies will be considered; relevant experience may be considered in lieu of formal education. Minimum of three (3) years’ experience in a Food Services management role. Proficient in Microsoft Outlook, Excel, and Word.

As required.

Leadership experience in a large, complex organization. Hospital and/or long-term care experience. Food Safe (or equivalent). Supervisory experience in a unionized environment. Experience leading projects/initiatives. Process improvement/change experience (Prosci, Lean, Six Sigma). Experience with Connect Care, CBORD, and Microsoft Teams.