Food Service Supervisor/Lead Trainer, Saanich Peninsula Hospital - Saanichton, BC

 

JOB SUMMARY 
Business Title:  Food Service Supervisor/Lead Trainer
Company:  Marquise Hospitality
Job Location:  Saanich Peninsula Hospital, Saanichton, BC

Full/Part Time:  Part time

Assists the Manager on duty with the coordination of activities of associates within the food service department while maintaining the highest standards and levels of customer service.   
 
WORK PERFORMED 

• Assist the Shift Managers to supervise multiple food service units.
• Supervise the production of menu items, ensure completion of cash readings, manage associates, schedule staff working hours, hire and train employees.
• Learn from and assist the Shift Manager to resolve labour relation issues, track and produce reports on weekly inventories, sales revenue, labour and food cost.
• Communicate positively and enthusiastically to the café patrons and address their issues promptly.
• Ensure strict compliance with Compass’ Quality Assurance and Health and Safety Program, Occupational Health and Safety Act and WHMIS regulations.
• Coordinate frequent workplace inspections and WHMIS training of all staff and promptly report any workplace accident or incident to head office.
• Ensure Hazard Analysis and Critical Control Point (HACCP) standards are followed in the food preparation process.

QUALIFICATIONS 

Think you have what it takes to be our Food Service Supervisors? We’re committed to hiring the best talent for the role. Here’s how we’ll know you’ll be successful in the role.

• At least one year of strong operation food industry management experience.
• FoodSafe Level 1 Certification.
• Comprehensive health and safety knowledge and training.
• Knowledge of food service catering.
• Strong supervisory skills and the capability to motivate and lead staff.
• Employee relations experience in a unionized environment is an asset.
• Excellent customer service skills.
• Excellent communication skills (written and verbal).
• Knowledge of Microsoft Office.

HOW TO APPLY 

Apply on the website HERE. 

[DID YOU REGISTER?] Addressing the Skeleton in the Hospital Kitchen

Join us on October 1, 2020, for a virtual session with Janice Sorensen RD, Ph.D. who will talk about The Canadian Malnutrition Task Force (Canadian Nutrition Society) and Addressing the Skeleton in the Hospital Kitchen

Competency 3.0

You must attend live to receive a CE point.
Telephone/audio-only does not log your attendance.

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Title:            Addressing the Skeleton in the Hospital Kitchen
Presenter:   Janice Sorensen RD, Ph.D.

The Canadian Malnutrition Task Force (Canadian Nutrition Society) assembled in 2018 a Food in Healthcare Working Group, which aims to foster improvements to the hospitalized patient mealtime experience, contributing to improved patient intake and optimal nutritional care for patients by developing national standards. The session will provide an update of the group's work to date including the latest results from the Canadian Hospital Foodservice Practice survey. The relevance of these findings to practice will be reviewed including how to address common gaps in practice and opportunities to optimize hospital food services for better alignment with the latest evidence and best practice to prevent malnutrition.

About Janice
Janice trained as a dietitian in Edmonton where she worked as a patient food service supervisor and researcher of patient food service satisfaction at the Royal Alexandra Hospital. She moved to Denmark in 2003 to complete graduate studies in clinical nutrition and researched nutrition risk screening in hospitals, association between nutrition status and function/quality of life in patients, food product development to optimize patients' intake, and reduce hospital food waste. She moved to Vancouver in 2016 and started as an instructor at Langara College for a CSNM accredited Nutrition & Food Service Management program. Currently, Janice is Leader, Clinical Research in long-term care, and assisted living at Fraser Health Authority, BC. She is a member of the Canadian Malnutrition Task Force and chair of the Food in Healthcare Working Group.

[REGISTER HERE]

Food Service Supervisor, Ridge Meadows Hospital - Maple Ridge, BC

 

JOB SUMMARY 
Business Title:  Food Service Supervisor I 
Job ID:  1066992
Company:  FraserHealth
Job Location:  Ridge Meadows Hospital, Maple Ridge, BC
Full/Part Time:  Casual

Salary Rate: $28.09/hour
Job Closing Date: October 1, 2020
 

Reporting to and under the general direction of the Manager, Food & Nutrition Services or designate, the Food Service Supervisor performs supervisory duties within the Food Nutrition Services related to processing diet orders and requests, determining therapeutic diet requirements, meal services and other related administrative duties.
 
WORK PERFORMED 

1. Supervises designated staff by scheduling and coordinating work assignments, evaluating employee performance and determining related training and orientation requirements; ensures proper work procedures are followed.
2. Provides support to Clinical Nutrition Services by writing/checking daily menus for patients on therapeutic and/or non-therapeutic diets; processes diet orders and diet/meal changes and alters menus as required; updates and maintains diets, recipes and nourishment records.
3. Evaluates meals being served to ensure established standards of quality and quantity are maintained, oversee the preparation, portioning and serving of meals; performs cooking and/or food services duties, as required.
4. Oversees the storage of food and food-related items; receives and directs storage of supplies as necessary; establishes and ensures maintenance of food rotations to minimize food spoilage and assists in inventory control of current food supplies.
5. Maintains and monitors statistical and budgetary records; provides recommendations regarding budget for the assigned area.
6. Identifies malfunctioning equipment per staff reports and submits maintenance requisitions as necessary.
7. Checks tray assembly for accuracy and completeness; prepares early and/or late trays as required.
8. Answers telephone and follows up on requests from the ward personnel; visits inpatients with dietary problems on wards as assigned.
9. Continually evaluates safety and sanitation procedures for the department; updates procedures as required and participates in the departmental Quality Assurance Program.
10. Charts food preferences and attached information to patient's chart; records details in Dietitian's Record Book.
11. Performs other duties as assigned.

QUALIFICATIONS 

Education, Training, and Experience

• Graduation from a recognized two (2) year program in Food Service Supervision/Technology, plus one year's recently related experience or an equivalent combination of education, training and experience.
• Current Food Safe Level II certifcation.

Skills and Abilities

• Ability to communicate effectively both verbally and in writing
• Ability to deal with others effectively
• Physical ability to carry out the duties of the position
• Ability to supervise
• Ability to organize work
• Ability to operate related equipment

HOW TO APPLY 

Apply on the webpage HERE.

[Did you REGISTER?] A Malnutrition Standard for Canadian Hospitals: Prevention, Detection and Treatment

 

Date: Tuesday, October 6, 2020

Time: 14:30 - 13:30 ET

Speakers: Roseann Nasser RD and Rupinder Dhaliwal RD FDC

To register, CLICK HERE

Malnutrition in hospitals is a significant issue worldwide. A Canadian study in 18 hospitals found that 1 in 2 Canadians admitted is malnourished on admission and in children it is estimated to be 1 in 3. The estimated cost of malnutrition based on hospital stay alone is $2 billion in Canada and even higher in other countries. The CNS Canadian Malnutrition Task Force (CMTF) has been working with Health Standards Organization (HSO) on developing a national Malnutrition Standard that meets the Standards Council of Canada (SCC) and International Society for Quality in Health Care (ISQua) standard development requirements for hospitals. Attend this webinar to learn about how this new standard for Canadian hospitals will address malnutrition.

Learning Objectives:

By the end of this webinar, attendees will:

1. Be aware of the process for developing a National Standard for Malnutrition.
2. Be familiar with the evidence supporting the development of the Standard.
3. Understand the applicability of the Standard in hospitals across Canada.

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About the Speakers

Roseann Nasser MSc RD FDC CNSC is a research dietitian in the Saskatchewan Health Authority in Regina, Saskatchewan. As co-chair of the Canadian Malnutrition Task Force, she has been instrumental in promoting nutrition care knowledge and optimal practice through research and education activities. Roseann has participated in a number of research studies to prevent, detect and treat malnutrition in hospitalized adults. She was awarded the “Fellow of Dietitians of Canada” for her professional contributions and leadership in dietetics. She has been actively involved in the educational and regulatory pillars of the dietetic profession. Roseann is a leading member of the working group that developed a National Malnutrition Standard for Canadian Hospitals. 

Rupinder Dhaliwal RD FDC has been representing the Canadian Nutrition Society and the Canadian Malnutrition Task Force in the development of a national standard for Malnutrition in collaboration with Health Standards Organization and a working group of international experts. As Director of Operations, Metabolic Syndrome Canada, she is currently leading the expansion of a team-based diet and exercise intervention, the CHANGE program, in primary care clinics across Canada. She is well known for her experience in critical care research where she played a key role in the implementation of multicenter randomized trials and the development of Clinical Practice Guidelines for Nutrition. Rupinder she has written numerous scientific publications and presented at many national and international conferences. In 2016 she was awarded the “Fellow of Dietitians of Canada” and she received the Canadian Nutrition Society Allied Health Award in Nutrition Care in 2019. Rupinder served on the CNS Board of Directors from 2017-2020

To register, CLICK HERE

Upcoming Webinar - OCTOBER 1 - Register today!

 

Join us on October 1, 2020, for a virtual session with Janice Sorensen RD, Ph.D. who will talk about The Canadian Malnutrition Task Force (Canadian Nutrition Society) and Addressing the Skeleton in the Hospital Kitchen

Competency 3.0

You must attend live to receive a CE point.
Telephone/audio-only does not log your attendance.

---

Title:            Addressing the Skeleton in the Hospital Kitchen
Presenter:   Janice Sorensen RD, Ph.D.

The Canadian Malnutrition Task Force (Canadian Nutrition Society) assembled in 2018 a Food in Healthcare Working Group, which aims to foster improvements to the hospitalized patient mealtime experience, contributing to improved patient intake and optimal nutritional care for patients by developing national standards. The session will provide an update of the group's work to date including the latest results from the Canadian Hospital Foodservice Practice survey. The relevance of these findings to practice will be reviewed including how to address common gaps in practice and opportunities to optimize hospital food services for better alignment with the latest evidence and best practice to prevent malnutrition.

About Janice
Janice trained as a dietitian in Edmonton where she worked as a patient food service supervisor and researcher of patient food service satisfaction at the Royal Alexandra Hospital. She moved to Denmark in 2003 to complete graduate studies in clinical nutrition and researched nutrition risk screening in hospitals, association between nutrition status and function/quality of life in patients, food product development to optimize patients' intake, and reduce hospital food waste. She moved to Vancouver in 2016 and started as an instructor at Langara College for a CSNM accredited Nutrition & Food Service Management program. Currently, Janice is Leader, Clinical Research in long-term care, and assisted living at Fraser Health Authority, BC. She is a member of the Canadian Malnutrition Task Force and chair of the Food in Healthcare Working Group.

[REGISTER HERE]

Kitchen Supervisor, Shawnigan Lake School - Shawnigan Lake, BC

JOB SUMMARY 
Business Title:  Kitchen Supervisor (Night Shift)
Company:  Shawnigan Lake School
Job Location:  Shawnigan Lake, BC
Full/Part Time:  Full-time, Permanent

Schedule: 8 Hours shift

Work remotely: No

Expected start date: 2020-10-05

Competition closes when vacancy is filled

Shawnigan Lake School is a leading co-educational, university preparatory boarding school on Vancouver Island. Nestled along the shores of the lake that shares its name, Shawnigan has a 100-year tradition of excellence, specializing in a complete education. We offer a very competitive compensation package and a nurturing, family-friendly workplace.
 

The Kitchen Supervisor assists the Director of Food Services with oversight of Kitchen operations in the evening. The Kitchen Supervisor is responsible for supervising the food prep and cooking, maintaining a fully stocked kitchen inventory and complying with safety and cleanliness standards. To be successful in this role, applicants must have demonstrable supervisory experience in kitchens, with the ability to guide staff in delivering quality food on time.

This position is a full-time permanent position, working evening shifts only.

WORK PERFORMED 

Reporting to the Director of Food Services, the Kitchen Supervisor is responsible for the overall organization of the Kitchen in the evening. Responsibilities include:

• Supervising kitchen staff, including all Cooks, Prep Cooks, and Kitchen Helpers
• General organization of the Kitchen space, supplies and procedures
• Staffing and shift scheduling
• Interdepartmental communications
• Organizing special functions, in addition to assisting with a variety of Kitchen duties
• Other duties as needed

QUALIFICATIONS 

• Red Seal Journeyman Chef and completion of a two-year post-secondary diploma in culinary studies or equivalent (preferred)
• Current Food Safe Level 2, WHMIS, OFA 1 (an asset), and Serving It Right certifications
• WHMIS Certification
• Minimum 3+ years’ experience managing a kitchen staff of 15 or more employees
• 10+ years’ cooking and baking experience
• 2+ years payroll reporting
• Special event planning of functions from 2-800 guests including basic service requirements
• Significant experience with food production, processing and provision of special diet meals
• Food and non-food purchasing experience, including orders by phone and online
• Proficient with food and non-food purchasing processes, costing of menus and food items, and the preparation of profit and loss statements

BENEFITS

• Dental care
• Extended health care
• Life Insurance

HOW TO APPLY

To apply, please send a resume and cover letter expressing your interest to the attention of Dustin Setso, Director of Food Services, via email. Applications may also be mailed or delivered in person to the General Office at:

Attention: Human Resources

Shawnigan Lake School

1975 Renfrew Road

Shawnigan Lake, BC V0R 2W1

[Did you REGISTER?] Tackling Malnutrition in Community: Transitions between hospital and home

SUMMARY

Date: Monday, October 5, 2020

Time: 12:00 - 13:00 ET

Speaker: Heather Keller RD PhD

To register, CLICK HERE

Transitions from hospital to home for patients who are malnourished are a potentially vulnerable period as a result of short admissions and continuing recovery post discharge. Research to date indicates that there are gaps in care in most Canadian communities and that these transitions can be improved. More-2-Eat Phase 1 demonstrated that identification of risk and starting of treatment in hospital led to continued use of treatments to benefit patients post discharge. Linking up the hospital and community sector is another key strategy to continue recovery of malnourished patients and support recovery and reduce further health events (e.g. ER admission, readmission, exacerbated morbidity). The CNS Canadian Malnutrition Task Force (CMTF) has recently created and validated a pathway of care to support transitions of malnourished patients to primary care settings. Development of the pathway and next steps will be discussed.

Learning Objectives:

By the end of this webinar, attendees will:

1. Be aware of the identified gaps in nutrition care for malnourished patients in transition from hospital to home in Canada.
2. Understand the contrast between current practice and ideal practice for primary care nutrition.
3. Be able to use the CMTF primary care pathway as an initiator of dialogue within their region to promote transition nutrition care.

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About the Speaker

Heather Keller RD PhD is the Schlegel Research Chair in Nutrition & Aging at the Schlegel-UW Research Institute for Aging and University of Waterloo. She is an internationally recognized expert in geriatric nutrition, assessment, and treatment. Research areas are focused on nutrition risk and malnutrition identification and treatment across health care sectors; improving nutrition care in hospital; self-management and using screening in the community to improve nutritional status; institutional food and promoting and improving food intake, especially for vulnerable older adults, including those living with dementia. Professor Keller has led several national research and knowledge translation projects and published over 200 peer-reviewed articles and translates much of this evidence into practice with tools and resources. She is past chair/co-chair (2009-2018) of the Canadian Malnutrition Task Force and currently leads the Primary Care working Group of CMTF.

To register, CLICK HERE

Food Service Supervisor, Fraser Health - New Westminster, BC

JOB SUMMARY 
Business Title:  Food Service Supervisor
Job ID:  1204698
Bargaining Unit: Hospital Employee's Union (HEU)
Job Location:  New Westminster, BC
Rate: $28.09 / Hour
Job Closing Date: September 28, 2020 
 

Oversees the department activities for an assigned location in the distribution and service of foods to residents and clients including the supervision of designated staff.
 
WORK PERFORMED 

1. Supervises designated staff by scheduling and coordinating work assignments, evaluating employee performance in conjunction with the Manager and determining related orientation and training requirements.
2. Supervises and checks food service tray line to ensure that established standards of food appearance, quality and portion control are met; oversees the preparation, portioning and serving of meals including the loading and distribution of meals to designated FH sites.
3. Maintains and updates tray tickets through manual changes and computer input; assists in the printing and highlighting of meal runs, tray tickets and bursting of the tray tickets.
4. Calls in relief staff according to departmental guidelines and collective agreement provisions; accepts calls from staff regarding illness or absences from work; receives vacation and leave requests and forwards to the Manager for approval.
5. Following established procedures, maintains inventory levels of paper, chemical supplies, dish towels, rags, china and silverware; orders and maintains inventory of food supplies and nutritional supplements.
6. Participates in the departmental Quality Assurance Program through activities such as the completion of tray audits, sanitation and safety audits, temperature records and plate waste audits; discusses audit results with the Manager and assigns duties pursuant to findings, as directed.
7. Ensures compliance with safety and sanitation standards by performing duties such as checking equipment to ensure that it is in working condition; checks and ensures work areas are sanitary and food is stored at the correct temperature; ensures safety practices and procedures within the Department are followed as per established guidelines and applicable regulations.
8. Monitors and identifies the needs for change in job routines for positions reporting to the Food Service Supervisor; provides input through meetings and discussions regarding the development and updating of job descriptions to areas of responsibility.
9. Maintains and updates computerized records such as the Master Staffing Schedule and records such as those for sick leave, statutory holiday, vacation and leaves of absences.
10. Records in the Maintenance Log Book all routine maintenance requirements and following established procedures; arranges for emergent maintenance requirements and advises regarding maintenance work required and on completion.
11. Assists in the attendance maintenance program through such activities as involvement in interviews with staff and completion of documentation and record keeping.
12. Provides input through meetings and discussions into the update and development of policies and procedures.
13. Performs other related duties as assigned.

QUALIFICATIONS 

Education, Training, and Experience

Graduation from a recognized two year program in Food Service Supervision, plus one (1) year recent, related experience or an equivalent combination of education, training and experience.

Current Food Safe Level II certificate.

Skills and Abilities

• Ability to communicate effectively, both verbally and in writing
• Ability to deal with others effectively
• Physical ability to perform the duties of the position
• Ability to supervise
• Ability to organize work
• Ability to operate related equipment

HOW TO APPLY 

Apply on the website HERE.

Patient Food Service Supervisor, Royal Jubilee Hospital - Victoria, BC

 

JOB SUMMARY 
Business Title:  Patient Food Service Supervisor 
Company:  Compass Group Canada
Job Location:  Royal Jubilee Hospital, Victoria, BC
Full/Part Time:  Casual
Desired Start Date: ASAP 

Compensation: $22.50/hrs
 

Assists the Manager on duty with the coordination of activities of associates within the food service department while maintaining the highest standards and levels of customer service.

 
WORK PERFORMED 

• As a member of our team, you will be responsible for providing direct supervision and training of all staff in Patient Food Services and will provide leadership in the development of a superior customer service culture in Food Services
• The successful incumbent will supervise the daily operations of the Food Services Department, including meal service to patients, sanitation, ware washing and security.
• Continually monitoring operations, and completing assessments and necessary action plans to provide optimal nutrition care and meal service to patients/residents
• Drives patient satisfaction and maintains client relationships through rounding.
• Recognizes and adopts activities appropriate to the specific needs of the patient/resident population and demonstrates knowledge of specific issues directly related to age of patient population
• Ensure strict compliance with Compass’ Quality Assurance and Health and Safety Program, Occupational Health and Safety Act and WHMIS regulations.
• Manages and controls resources and materials to ensure quality, adequacy of supply and cost control within budgetary guidelines.

QUALIFICATIONS 

Think you have what it takes to be our Food Service Supervisors? We’re committed to hiring the best talent for the role. Here’s how we’ll know you’ll be successful in the role.

• At least one year of strong operation food industry management experience.
• FoodSafe Level 1 Certification.
• CSNM is preferred
• Comprehensive health and safety knowledge and training.
• Strong supervisory skills and the capability to motivate and lead staff.
• Employee relations experience in a unionized environment is an asset.
• Excellent customer service skills.
• Excellent communication skills (written and verbal).
• Knowledge of Microsoft Office.

Compass Group Canada is committed to nurturing a diverse workforce representative of the communities within which we operate. We encourage and are pleased to consider all qualified candidates, without regard to race, colour, citizenship, religion, sex, marital / family status, sexual orientation, gender identity, aboriginal status, age, disability or persons who may require an accommodation, to apply.

EXPERIENCE

• Managing food operations: 2 years (Preferred)

LICENCE

• CSNM (Preferred)

HOW TO APPLY 

Apply on the website HERE.

Support Services Manager, CSNM Certified, WestCana - Richmond, BC

 

JOB SUMMARY
Business Title: Support Services Manager - CSNM Certified
Company: WestCana Services Inc.
Job Location: Richmond, BC
Full/Part Time: Full-time

WestCana is looking for a Support Services Manager for one our locations! Do you have a strong combination of culinary and management experience!? Our business cares for seniors, but experience in this industry isn’t required - we are looking for talent from the Restaurant, cruise ship and hotel industries.

The Support Service Manager will be responsible for the day to day operations of the housekeeping and kitchen staff in a long term care facility.

We are a leader in the industry, and we are looking for an individual who has a passion for the elderly and giving back to join our team. Find out what our employees think of working with us by clicking here: https://westcana.ca/careers/employee-testimonials/

WHAT WE WILL OFFER YOU

• A competitive salary.
• Paid vacation and sick entitlement, as we believe in employees’ well being.
• A benefits package that includes Extended Health & Dental Care (Chiropractor, Physiotherapy, Massage Therapy, etc), Life Insurance, Employee Assistance Program and Out of Country Emergency Care.
• Educational opportunities where we will fund your education, if approved, to help advance your career with us.
• A Talent Management Program where we will grow and develop you into supervisor and managerial roles, if desired.
• Internal opportunities at other locations within our company, since we believe in promoting from within.
• A fun environment with company events and activities. We celebrate site anniversaries, years of service, professional appreciations, staff appreciation events and an annual Holiday party.

WHAT WE NEED FROM YOU

• Must hold CSNM (Canadian Society of Nutrition Management)
• Required culinary experience in the hotel, restaurant and or long term care industries
• Minimum two years management experience in the above industries
• Ability to plan, organize, and direct the delivery of support services
• Effective interpersonal and conflict resolution skills
• Communication skills
• Ability to multi-task
• Customer service orientated
• Ability to be “on-call”
• Ability to travel if necessary

HOW TO APPLY

Apply on the website HERE.