The Patient Food Services Supervisor reports to the Manager, Patient Food Services and is responsible for maintaining patient, production and retail food service operations at the site level. This position provides direction to front line workers and ensures that patients receive the meals required to promote good health. As a key member of the Nutrition and Food Services team, you are responsible for leading and mentoring staff, promoting safe work environments, managing budgets, and implementing organizational and departmental initiatives.
Patient Food Supervisors may act as a key contact to site administration and patient care for matters relating to Patient Food Services. This position routinely interacts with dietitians, health care staff, patients and their families. The Supervisor position is an introduction to the operations management’s stream and could lead to other opportunities within Nutrition and Food Services Management.
Department: GR-Food Serv Patient/Resi-EDM
Primary Location: Glenrose Rehabilitation Hsp
Temporary Employee Class: Temp P/T Benefits
Posting End Date: 28-OCT-2019
Date Available: 07-NOV-2019
Temporary End Date: 31-DEC-2020
Hours per Shift: 7.75
Length of Shift in weeks: 3
Shifts per cycle: 6
Shift Pattern: Days, Evenings, Weekends
Days Off: As Per Rotation
Minimum Salary: $24.31
Maximum Salary: $41.77
Vehicle Requirement: N/A
Minimum of 3 years in a Food Services management role; healthcare experience is an asset. Post-secondary degree, diploma or certificate in Nutrition and Food Service. A combination of relevant education and experience will be considered.
Additional Required Qualifications:
Ability to follow and apply established Diet Guideline in the execution of menus and patient choice. Effective communication and organizational skills. Be client focused and committed to providing quality services. Demonstrated ability to manage human, financial and physical resources within a fast-paced, time sensitive work environment. A proven ability to foster partnerships and to achieve organizational goals. A strong track record in establishing and maintaining effective working relationships with internal and external stake holders. Demonstrated ability to implement change and handle competing priorities without close supervision. Ability to work in a unionized environment.
Demonstrated ability in hot and cold production and re therm; server-style service and cell tray assemble experience is an asset.