Food Service Supervisor, Patient or Retail Food Services, Children's & Womens Health Center

 

 

 

Food Service Supervisor, Patient or Retail Food Services, C&W

Children's & Women's Health Center

Vancouver, BC

In accordance with the Mission, Vision and Values, and strategic directions of Provincial Health Services Authority patient safety is a priority and a responsibility shared by everyone at PHSA. As such, the requirement to continuously improve quality and safety is inherent in all aspects of this position.

The Food Service Supervisor oversees food service operations for patients, residents, customers and/or clients by supervising designated staff, coordinating work assignments, evaluating employee performance, facilitating training and maintaining department standards and procedures. The role receives and processes diet orders in a progressive centralized diet office setting as required and utilizes a variety of computerized applications and performs other related administrative duties as required. The Food Service Supervisor supports the development of Food Services mission, philosophy, policies, objectives and standards and promotes good public and interdepartmental through effective communication and relationships.

What you’ll do

• Supervises Food Service Workers, Cook I, Dietary Clerks and/or Lead Hand, Food Service Workers by coordinating work assignments, maintaining staff records, evaluating employee performance, maintaining department standards and procedures, determining related training and orientation requirements, and/or organizing and conducting staff meetings. Reports significant concerns regarding employee performance to the Manager or designate. Oversees and updates standards, duty lists and procedures as assigned.
• Reviews, processes and updates food intake reports, and food processor programs. Communicates updates and changes to relevant staff.
• Monitors the scheduling of work assignments for staff and identifying utilization issues and participating in the recruitment and selection of staff, as required. Recognizes and resolves most issues independently. Maintains timekeeping records and allocates relief staff to meet staffing requirements in conjunction with the Staffing office.
• Plans menus, develops recipes according to established standards, and estimates food inventory requirement including writing and checking patient and resident menus according to diet prescriptions.
• Visits patient and/or resident units routinely regarding diet and food preferences and acceptance, to resolve concerns or issues and/or provide routine diet instruction as delegated by dietitians, researching new food items as required. Generates therapeutic patient’s menu calculation reports and recipe calculation report for Dietitians as required.
• Engages with clients, customers and various stakeholders to resolve concerns or issue, and to obtain feedback on service improvements and performs cashier functions, including operating the cash register and verifying cash out sheets, in accordance with established procedures as required.
• Coordinates various food services and billing including assisted living, and outpatient clinic production, and/or catering or catering events. Coordinates and confirms catering for the next day and/or events disperses copies of orders to the appropriate departments; ensuring orders are delivered on time.
• Ensures food handling and preparation is conducted in accordance with established practices and procedures and legislated standards, e.g. food safety plan, Hazard Analysis and Critical Control Points (HACCP) guidelines, food texturing guidelines. Ensures that food and supplies are handled, stored and maintained safely and efficiently, including maintenance of equipment operating and cleaning standards, audit documents, food rotations and leftovers to minimize risk, spoilage and waste.
• Monitors and estimates requirements for food and related supplies; makes recommendations regarding budget, such as updating and adjusting guest, staff and/or cafeteria meal pricing according to market pricing and PHSA standardized pricing schedule. Coordinates and implements the ordering and receiving of supplies, including resolving discrepancies with suppliers. Meets with supplier representatives to discuss quality and delivery issues and/or concerns, and to review new products.
• Arranges for the periodic maintenance and repair of equipment. Completes work orders for routine repairs and servicing, and makes recommendations for purchase/replacement or major repairs.
• Communicates and interprets regulations and standards to staff to ensure compliance with Worksafe BC, including maintaining records of current Material Safety Data sheets and compliance with Workplace Hazardous Material Information System and all related training documentation.
• Cooperates and collaborates with the Occupational Health & Safety Committee by performing regular workplace inspections, investigating injuries and completing related documentation. Participates in return to work, fire prevention and disaster plans as required by the employer.
• Participates in Quality Improvement by conducting audits and satisfaction surveys, completing appropriate reports, providing feedback, identifying and following up on action plan/risk factors, and making recommendations for improvements to the menu or managing of the department to the Manager or designate.
• Participates in the preparation, portioning and serving of meals, and sanitation activities, as required.
• Performs a variety of food services administrative duties, including compiling statistics, creating spreadsheets, preparing documents and reports, maintaining records and files. Maintains and updates records such as staff attendance records and food temperature. Participates and contributes at various meetings as required by the employer.
• Performs other related duties as required.

What you bring

Qualifications

• Graduation from a recognized two-year program in Food Service Supervision plus one year's recent, related experience or an equivalent combination of education, training and experience. Certificate in Food Safe Level 1.

Skills & Knowledge

• Commitment to upholding the shared responsibility of creating lasting and meaningful reconciliation in Canada as per TRC (2015) and BC's Declaration on the Rights of Indigenous Peoples Act (2019).
• As a strong asset for consideration, we are looking for our successful candidate to have: Knowledge of social, economic, political and historical realities impacting indigenous communities and familiarity with Indigenous Cultural Safety and anti-racism and accompanying reports (BC DRIPA, TRC, etc.).
• 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.

What we bring

Every PHSA employee enables the best possible patient care for our patients and their families. Whether you are providing direct care, conducting research, or making it possible for others to do their work, you impact the lives of British Columbians today and in the future. That’s why we’re focused on your care too – offering health, wellness, development programs to support you – at work and at home.

• Join one of BC’s largest employers with province-wide programs, services and operations – offering vast opportunities for growth, development, and recognition programs that honour the commitment and contribution of all employees.
• Access to professional development opportunities through our in-house training programs, including +2,000 courses, such as our San’yas Indigenous Cultural Safety Training course, or Core Linx for Leadership roles.
• Enjoy a comprehensive benefits package, including municipal pension plan, and psychological health & safety programs and holistic wellness resources.
• Annual statutory holidays (13) with generous vacation entitlement and accruement.
• PHSA is a remote work friendly employer, welcoming flexible work options to support our people (eligibility may vary, depending on position).
• Access to WorkPerks, a premium discount program offering a wide range of local and national discounts on electronics, entertainment, dining, travel, wellness, apparel, and more.

Job Type: Casual
Wage: $31.85 / Hour
Location: 4500 Oak St, Vancouver, BC V6H 3N1
Closing date: Applications accepted until position is filled
Hours of Work: 0630-1830 (Monday to Friday)
Requisition # 159005E

As per the current Public Health Order, full vaccination against COVID-19 is a condition of employment with PHSA as of October 26, 2021.

 

apply on Health authority Website

Manager, Regional Culinary Services, Food Services Vancouver Coastal Health

 

 

Reporting to the Regional Manager of Support Services, Food Operations, the Manager, Culinary Services is responsible for the culinary leadership of Patient and Retail food services within Vancouver Coastal Health. The Manager oversees the regional menus and the development of new standard recipes, works with vendors to trial new products, and manages food purchasing and inventory within operational budgets. The Manager is also responsible for implementing and monitoring strategic food initiatives and key performance indicators, and general strategic input into food production and procurement across the health authority.

The Manager is responsible for the overall planning, management and organization of all functions within the production kitchen, including administrative tasks, working closely with the Director and other stakeholders, both internal and external to the organization.

As a Red Seal Chef, this position aligns duties that parallel those of an Executive Chef within the Food Services Industry, and will be a leader for food initiatives, standard menu and recipe development and food production across the health authority.

The Manager will act as a key champion for Food As Medicine as a strategic priority. Embed planetary health principles of environmental sustainability and emission reduction in culinary menus, food production, and food service operations.

As a Manager, Regional Culinary Services, Food Services with Vancouver Coastal Health you will:

• Manage and oversee the designated area by planning, coordinating, monitoring, implementing, and evaluating all aspects of the culinary program and production services based on the operational needs throughout the organization.
• Work with the food distribution vendor(s) to manage production inventory levels based on needs and projected velocity, coordinate the workflow and production duties of production cooks and food service staff while ensuring that food preparation standards are adhered to and are in line with budgeted labour costs.
• Directly oversee the development of standard recipes for Patient and Long Term Care menus across the organization, in accordance with nutritional and therapeutic needs, taking seasonality and local sourcing into account, while meeting cost per meal day targets. Support the development of retail and cafeteria menus for the organization.
• Serve as a resource to other managers to help coach and mentor cooks and other food service staff.
• Work closely with product distributors and food vendors managing pertinent food recalls and or food warnings related to all food products within the organization.
• Participate and/or lead the management of vending contracts across the organization’s food services as required.
• Lead projects and initiatives across the Food Services portfolio as identified through avenues such as Ministry or Provincial mandates, cost savings strategies, quality control measures including but not limited to technology improvements and innovations and/or contractual compliance requirements.
• Act as a key champion for Food As Medicine as a strategic priority. Embed planetary health principles of environmental sustainability and emission reduction in culinary menus, food production, and food service operations.
• Oversee all food services staff within the designated area by providing leadership and direction, coordinating work assignments, approving vacations, ensuring continual staff development by determining related training and orientation requirements, performance managing staff and maintaining all related documentation.
• Maintain a good working knowledge of relevant collective agreements and provide direction and leadership under the current terms and conditions of the collective agreement.
• Be accountable for the operating budgets for areas of responsibility, and develop and implement adequate controls of approved budgets, including monitoring the budget, identifying variances, and taking corrective action in order to maintain a balanced budget.
• Plan the annual department budgets. Be responsible for ongoing adherence to budget objectives for supplies, staffing and equipment.
• Investigate suitable substitutes when a product is in short supply or fails to meet the changing requirements. Regularly evaluate patient and long term menus to ensure they are meeting cost per meal day targets.
• Frequently review retail menus to ensure the food costs and sale prices are consistently meeting targets, and that revenue is in line with budgeted forecasts.
• Participate in annual capital equipment process including submitting capital requests, maintaining and prioritizing lists and attending relevant meetings.
• Review production items regularly to ensure menu items continue to meet high standards, and take stakeholder feedback into account. Adjust menus and recipes for improvements as necessary. Work with distributors and suppliers, evaluate food products to assure the quality standards are consistently maintained.
• Be responsible for ensuring nutritional data is up to date and current, which includes maintaining relevant documents on internal and external forums and communicating, updated information with stakeholders as necessary.
• Conduct internal product complaint investigations adhering to established protocols.
• Be responsible for the oversight of the cleanliness, and sanitation of the kitchen area, storage facilities and working spaces in compliance with all federal, provincial and local food safe regulations. Take any actions required to minimize any potential risks.
• Ensure food service equipment is in good working order through preventive maintenance programs, oversee ongoing maintenance and repairs as needed by working with onsite maintenance contractors and/or external vendors.
• Ensure safe and quality service is delivered, all the while ensuring cost efficiency, consistency, and standardization is achieved.
• Provide leadership and input for operational practice by seeking out and identifying best practice in service delivery and ensuring that procedures and policies developed by the organization reflect standardization and best practice and, once complete, are communicated and implemented throughout the Health Service Area.
• Participate as a member on product selection committees, infection control committees, and other quality assurance committees as required.
• Perform duties in accordance with all sanitation and safety requirements (e.g., HACCP and WHMIS). Respond to and/or report injuries and safety hazards to Manager or designate immediately.
• Perform other related duties as assigned.

Qualifications:

Education & Experience

• Completion of an approved post-secondary culinary program or other relevant educational program.
• Five (5) years’ recent related experience in food/production management in health facilities, or an equivalent combination of education, training and experience.
• Red Seal Chef Certification and/or Completion of relevant health care administration courses and graduation from a recognized culinary training course is an asset.

Knowledge & Abilities

• Demonstrated experience leading food operations with quality assurance programs and food service policy and procedures within a healthcare setting.
• Demonstrated leadership ability and highly developed interpersonal, communication and time management skills.
• Demonstrated commitment to client focused services and teamwork.
• Demonstrated ability to integrate administrative, professional and operational aspects of the department throughout the facility in an effective and efficient manner.
• Demonstrated ability to develop and nurture an environment where quality improvement principles are embraced and used on a continuous basis.
• Demonstrated ability to utilize related equipment such as various word processing and spreadsheet applications including all MS Office applications.
• Physical ability to perform the duties of the position.

Closing Statement:

As per the current Public Health Orders, as of October 5, 2023, all employees working for Vancouver Coastal Health must be fully vaccinated for COVID-19 or have received a single dose of the most-recent, updated COVID-19 vaccine. Proof of vaccination status will be required.

Why Join Vancouver Coastal Health (VCH):

VCH is a world class innovator in medical care, research and teaching, delivering service to more than one million BC residents. At VCH, we embrace thinking boldly, taking smart risks, and 'going first' when we believe it will lead to the best possible outcomes for patients and their families. We invite you to join us in creating healthy lives in healthy communities by showcasing our passion for care, connection to the communities we serve and our culture of teamwork that makes VCH a great place to work.

• Comprehensive health benefits package, including MSP, extended health and dental and municipal pension plan
• Grow your career with employer-paid training and leadership development opportunities
• Wellness supports, including counselling, critical incident and innovative wellness services are available to employees and their immediate families
• Award-winning recognition programs to honour staff, medical staff and volunteers
• Access to exclusive discount offers and deals for VCH staff

Equity, diversity, and inclusion are essential to our goals of creating a great place to work and delivering exceptional care. We acknowledge and accommodate unique differences and ensure special measures are in place so that all prospective and current employees are given an opportunity to succeed.

We are committed to building a representative workforce and encourage applications reflecting diversity of sex, sexual orientation, gender identity or expression, racialization or ancestry, disability, political belief, religion, marital or family status, age, and/or status as a First Nation, Metis, Inuit, or Indigenous person.

Vancouver Coastal Health is proud to be recognized as one of Canada's Top 100 Employers in 2023.

Only short-listed applicants will be contacted for this posting.

 

Apply on Health Authority Website 

Catering and Premium Services Manager [Contract - Nat Bailey Stadium]

 

 

Job Description

We are currently seeking a Catering Services Manager (Seasonal Contract) for the Aramark operation at Nat Bailey Stadium. Nat Bailey is home to the Vancouver Canadians Baseball team, a long-standing legacy in Vancouver, BC. Aramark is proud to partner with the organization to lead a team to deliver an amazing food and beverage experience to thousands of guests throughout the season. We are currently seeking a Catering Services Manager (Seasonal Contract) for the Aramark operation at Nat Bailey Stadium. Nat Bailey is home to the Vancouver Canadians Baseball team, a long-standing legacy in Vancouver, BC. Aramark is proud to partner with the organization to lead a team to deliver an amazing food and beverage experience to thousands of guests throughout the season.

Job Responsibilities

• Develop and complete catering solutions to meet customers’ needs for all baseball games and special events.
• Develop and maintain effective client and customer rapport. Recognizing opportunities to maximize revenue opportunities by up-selling and offering enhancements to exceed client expectations.
• Facilitate the delivery of prepared food and set up of events crafted from banquet event orders. Deliver consistent quality in planning and carrying out events..
• Assist clients in planning special events and providing creative solutions to clients’ needs
• Train and lead catering employees to ensure catering and event standards are followed ensuring quality in final presentation
• Provide completed Banquet Event Orders to team and communicate catering needs to all departments.
• Responsible for delivering food and labor targets
• Responsible for execution of catering events of varied size and scope including staffing and management
• Ensure accurate reporting of all catering related revenue, expenses, and receivables
• Recruit, train, schedule and develop team members
• Ensure compliance with all food, occupational, and environmental safety policies

At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice.

Qualifications

• Requires at least 2 years of experience
• Prior experience in a management or supervisory role preferred
• Previous experience in events, hospitality and catering preferred
• Requires a bachelor’s degree or equivalent experience
• Available to work event-based hours
• Must have excellent communications skills
• Complete Food Handlers and Alcohol Service Certifications as required
• Requires occasional lifting, carrying, pushing, and pulling up to 50 lb.
• Ability to stand for extended periods of time

 Apply on Company website

Food Servce Manager, Mission , BC

 

 

Job Description

The Food Service Manager is responsible for all aspects of the residence’s food service department.  The FSM ensures residents and guests are provided with outstanding service and creative menus that meet and exceed expectations.    Assists in maintaining a safe and secure environment for residents, visitors and other staff members. 

 

If you: 

• Love seniors who have life experiences and stories to tell. 
• Love food – serving customers great food and beverages and working with a team who does too.  
• Love providing a personalized and memorable dining experience 

Read on! What you get at Chartwell  

• We believe in Making People’s Lives Better for our residents, their families, and our employees.  
• Grow your career at Chartwell where we have General Managers who started their career in the dining room  
• Bring your availability to us and get an opportunity that fits your busy life 

What you bring: 

• Previous management experience in food service 
• Previous cooking and serving experience in food service 
• Leadership skills to guide and support the food and beverage team 
• A passion for providing exceptional customer experience  
• Energy, enthusiasm, and an irresistible smile    

What you will get to do: 

• Confidently lead and manage the food services team  
• Create a warm and comfortable dining room atmosphere and positive impression at each meal  
• Provide a personalized and memorable dining experience to ensure the highest level of customer satisfaction  
• Training to grow your skills and learn how to become an experiential leader  
• Learn every day 

Expected salary range: $65,000-$66,625

 

Apply to company website 

 

Aramark Canada is looking for a Support Services Manager with experience in the areas of Food Services, Housekeeping and Laundry Services for an opportunity to service a Healthcare Facility in the Burnaby area.

Reporting to General Manager, the Support Services Manager is responsible for the food and facilities contract at the site including its financial accountability, and compliance with the standards established by Aramark, regulatory agencies and client. Responsibilities include but are not limited to:

• Establishes and maintains effective working relationships with other departments to provide a unified food service experience for residents, visitors and employees.
• Ensures compliance to food safety, sanitation, and overall workplace safety standards.
• Interacts with Client Management and maintains effective client and customer relations at all levels of client organization, including conducting rounding. Identifies Aramark service expansion opportunities.
• Provides overall direction and manages performance for all Supervisors and front-line employees, ensuring employee development, engagement and compliance with human resource related policies and standards.
• Directs, staffs, and trains food service department regarding food presentation, quality, cost control, and cash handling.
• Develops operational component forecasts and can explain variances. Responsible for component's accounting functions.
• Responsible for ordering, Inventory, Menu Development, Production Planning
• Maintains and Verifies Employee work schedules through web-based payroll tracking systems
• Follows Union seniority /scheduling standards and policies
• Follows financial projections
• Develops and maintains strong leadership team

Qualifications:

• Bachelor's Degree or Diploma in relevant field.
• Membership to CSNM is required
• Basic Housekeeping Experience or full EVS experience as an asset
• Menu management, balancing a budget and working within assigned operational costs / budget
• Requires a minimum of 5+year’s progressive experience managing operations with financial and operational responsibility for the sites / departments
• Computer savvy with Excel, Word and Outlook
• Ability to communicate (both verbal and written) effectively with clients, customers of the client and support staff.
• P&L accountability and/or contract-managed service experience is desirable.
• Requires management and leadership skills and the ability to work with confidential employee, client, and Aramark information.
• Mandatory background check process is a requirement for all qualified candidates.

Job Types: Full-time, Permanent

Salary: From $65,000.00 per year

 

Apply on Company Website 

Kitchen Supervisor (full time) Family Services of Greater Vancouver

 

About this Role

Directions Youth Services is a division of Family Services of Greater Vancouver (FSGV), which for more than 90 years has provided a variety of essential resources for children, families and individuals in the Greater Vancouver community. We believe in the resiliency of Vancouver’s youth who are at-risk, homeless, and street-involved. We assist youth under the age of 25 to get counselling for trauma, mental health or substance issues. Our teams strive to create spaces and build connections with youth who are facing challenges of street life, substance use, mental health concerns, and disconnection from their communities. Directions inclusive programs of shelter and drop-in, safe houses and other unique programs are committed to being a community leader in harm reduction work and fostering low-barrier spaces where all youth are welcome.

Working within the mission, vision, values and person-centered philosophy of the Agency, the Directions Kitchen Supervisor is responsible for the provision and management of effective and accessible pantry and kitchen programs for Centre youth. This leadership position will consist of supervising a team of kitchen staff and volunteers and working with a variety of unhoused youth struggling with substance use, including those who are neurodiverse and/or face emotional/social challenges. The focus of this position is to increase participant capacity to prepare healthy, low-cost meals while reducing isolation levels and increasing social and community connections. The position actively supports the Agency’s awareness and goals around diversity, inclusion justice and equity.

This position reports directly to the Centre Manager.

About our Opportunity:

Our Valued Benefits:

• Starting at three weeks’ vacation for full-time staff growing to more +
• Three paid household leave days a year
• Two paid Wellness Days a year
• Paid sick days
• Two and a half paid Agency days for full-time staff
• Five paid days for education leave/year
• One paid Moving Day/year
• Subsidized professional association annual dues (if applicable)
• A work culture that values transparency, teamwork, learning, fairness and integrity

Health and Wellness Resources:

• Generous health/dental benefits after 3 months.
• Three flex benefit options to meet your individualized needs
• Option of psychological/counselling services (up to $1500/year)
• Employee Assistance Plan
• Long Term Disability Plan
• Insurance, Travel insurance, ++

Pension: Pension plan enrollment for eligible employees

Work Hours: 37.5 hours/week. Sunday – Wednesday, 2:00pm-10:00pm, Thursday 11:00am-7:00pm.

Salary: Salary Grade 11 Step 1 - $32.04/hour, equivalent of $62,478 annual salary

Location : Directions Youth Services Centre, 1138 Burrard Street, Vancouver

Position Start Date: A.S.A.P.

Posting End Date: February 2, 2024.

What you bring:

• Facilitate and manage the Directions Centre Pantry and Kitchen program for diverse populations of youth by creating friendly, safe and non-judgmental environments that promote connections amongst members and community inclusion.
• Plan and develop healthy and economical menus and recipes, and purchase food, supplies and equipment for the kitchen.
• Ensuring FoodSafe cleaning standards are met in the kitchen and pantry program.
• Engage in outreach and promotion activities in community to maximize participant attendance, community awareness of kitchen and pantry programs, and community partnerships.
• Organize logistics of kitchen programs by solicitation and pick-up of donations and goods. Work closely with Fund Development to track and manage all donations. Drive Agency vehicle to pick up donations.
• Work closely with Fund Development to plan and facilitate corporate group volunteer opportunities in the kitchen.
• Liaise and coordinate services with community partners such as Greater Vancouver Food Bank, among others, and participate in relevant food security meetings and community events.
• Provide leadership to the team through recruitment, development, and supervision of two Food Program Assistants, and additional relief staff and volunteers. Includes participation in interviewing and evaluation of staff performance and professional development.
• Collect participant data and feedback from Kitchen/Pantry programming; complete required program documentation, reports, and forms; and submit information on program statistics on a regular basis.
• Authorize and manage expenditures within the existing assigned budget and make budget recommendations.
• Support Centre Manager in seeking and securing grants and funding sources for Kitchen/Pantry program.
• Coordinate and evaluate programming to ensure clients’ needs and required staffing levels are being met.

Education, Training, Experience

• Post-secondary education in Social Work, Youth Work, Child and Youth Care, and/or Nutrition- Health-Cooking, with minimum of two years’ direct experience in kitchens or an equivalent combination of education, training and experience.
• One year supervisory experience.
• Current Food Safe Level 1 certification.
• Minimum of two years removed from homelessness, street life, addiction, and/or other connected, relevant life experience.
• Lived experience is considered an asset.

Knowledge, Skills, Abilities

• Knowledge of substance use, mental health, and sexual exploitation; knowledge of and belief in the Harm Reduction model
• Extensive knowledge of healthy eating practices and nutrition, menu planning, low-cost shopping and effective budgeting practices, financial literacy as it relates to food programs.
• Demonstrated knowledge of safe and proper food preparation practices.
• Physical ability to carry out the duties of the position including lifting donations up to 20kg.
• Ability to take a leadership role within kitchen program and broader Directions programming, and work in collaboration with a multidisciplinary team.
• Ability to effectively support and supervise volunteers and staff.
• Knowledge of the ongoing and systemic impacts of colonization
• Knowledge of how systems impact and make vulnerable individuals and communities
• Ability to deal effectively with conflict situations, manage aggressive behaviour, and use non-violent crisis intervention and behavioural management techniques

Additional Requirements

• Successful completion of a Criminal Record Check
• Valid BC Class 5 Driver’s Licence (or Canadian equivalent)
• Successful clearance of ICBC Driver’s Abstract
• Proof of Covid-19 vaccination status will be required

How to apply:

If this describes you, please submit your application to us through our website, https://fsgv.ca/careers/     Competition #5-23