Food Services Supervisor/Technician - Comox Valley Hospital, Courtenay, BC

JOB SUMMARY 

Business Title:  Food Services Supervisor/Technician

Job Location:  Comox Valley Hospital, Courtenay, BC

Desired Start Date: As Required 

Salary Range (Hourly Rate): $28.09 - $28.09

Are you someone who has a real passion for wanting to help others?

Island Health is currently looking for dedicated leaders for Food Service Supervisor/Technician roles at a number of our sites. Here is your opportunity to be a part of a diverse team while providing care in an interesting and unique way. We have kitchens in many health care facilities across the island which encompasses long term and acute care hospitals. You can be an instrumental part of this team and make a real difference.

In this role, you will be part of the dynamic Food Service Supervisor/Diet Tech team. You will be responsible for overseeing and participating in the delivery of food services to patients, residents, customers and clients. This position supervises designated staff by coordinating work assignments and coaching employees, as well as recruiting/training and maintaining department standards and procedures. You also receive and process diet orders in a progressive centralized diet office setting utilizing a variety of computerized applications.

WORK PERFORMED 

Clinical Duties

1. Receives and processes incoming diet orders. Interprets diet order by choosing or verifying the most suitable available diet type in the Diet Writing Guidelines as established by the clinical dietitian. Follows allergies, preferences, tolerances and textural needs, relative to established daily food services menu and available resources. Communicates with other units to clarify diet orders as required.
2. Evaluates meal plans to ensure established nutritional care plan objectives and established standards of nutrition, quality and quantity are met.
3. Communicates and updates the food services computer system on a timely basis changing food reports arising from discharge, transfer, and admission transactions.
4. Visits patients/residents and caregivers to obtain diet related information, to resolve concerns or issues, and to provide routine diet instruction as delegated by dietitians.

Administrative Duties

1. Supervises designated staff by coordinating work assignments, arranging vacations, maintaining staff records,evaluating employee performance, maintaining department standards and procedures, determining related training and orientation requirements, 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.
2. Ensures effective staffing planning by monitoring 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.
3. 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; and 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.
4. Estimates requirements for food and related supplies. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. Participates and contributes at various meetings as required by the employer.
10. Participates in the preparation, portioning and serving of meals, and sanitation activities, as required. Performs cashier functions, including operating the cash register and verifying cash out sheets, in accordance with established procedures.
11. Promotes good public and interdepartmental relations through effective and timely communication.
12. Coordinates catering events and bills customers.
13. Updates and adjusts guest meal, staff meal and cafeteria pricing according to market pricing and VIHA standardized pricing schedule.
14. Coordinates Meal-on-Wheels, Adult Daycare, Assisted living, and outpatient clinic production, service and billing.
15. Participates in the development of Food Services mission, philosophy, policies, objectives and standards.
16. Performs a variety of food services administrative duties, including compiling statistics, creating spreadsheets, preparing documents and reports, maintaining records and files.
17. Performs other related duties as required.

QUALIFICATIONS 

Education, Training And Experience

• Have at least (1) year's recent related leadership experience in the field.
• Graduation from a two year CSNM accredited program in Food Service and Nutrition Management or meet eligibility requirements.
• Certificate in Food Safe Level 1.

Skills And Abilities

• Must be computer savvy to work with a number of systems/applications.
• Ability to communicate effectively, both verbally and in writing.
• Physical ability to carry out the duties of the position.
• Ability to operate related equipment.
• Ability to deal with others effectively/conflict management.
• Ability to supervise.
• Excellent time management skills in a fast-paced work environment.

HOW TO APPLY 

Apply via the website HERE.

Assistant Chef Manager, Health Care - Aramark Health Care, Burnaby, BC

JOB SUMMARY 
Business Title:  Assistant Chef Manager, Health Care
Job ID:  293094
Company:  Aramark Health Care
Job Location:  Burnaby, BC

Assistant Manager Hospitality works with Support Services Manager overseeing day to day operations of a Care home/ Retirement Living Facility.
Responsible for purchasing, menu adjustments, production sheets and monthly inventory. Candidate should have strong institutional culinary background. The position is currently held by a Red Seal Chef - Qualified membership to CSNM - Canadian Society of Nutrition Management 

WORK PERFORMED 

• Deliver strong operational performance by executing against Aramark Healthcare and regulatory agency standards and programs, continually monitoring operations, and completing assessments and necessary action plans to provide optimal food quality and meal service.
• Drive resident satisfaction and maintain client relationships through rounding.
• Ensure compliance to food safety, sanitation, and overall workplace safety standards.
• Supervise, staff, train, conduct applicable rounding, and manage the performance of the front line staff regarding presentation, quality, cost control.
• Manage and control labor, resources, and materials to ensure quality, adequacy of supply, staffing levels, and cost service systems
• Utilize customer feedback to respond to customer/resident needs and to improve services.

QUALIFICATIONS 

• Minimum 2-3 years food service management experience in a fast paced food service environment
• Willingness to complete criminal record check and vulnerable sector check 
• Experience with food cost management is essential  
• Ability to communicate (both verbal and written) effectively with clients, customers of client and support staff
• Requires strong leadership, organizational and planning skills
• Position requires the ability to work with confidential employee, client and Aramark information 

HOW TO APPLY 
Apply via the website HERE.

Food Services Supervisor/Technician - Chemainus Health Care Centre, Chemainus, BC

JOB SUMMARY 

Business Title:  Food Services Supervisor/Technician

Job Location:  Chemainus Health Care Centre, Chemainus, BC 

Desired Start Date: As Required 

Salary Range (Hourly Rate): $28.09 - $28.09

Are you someone who has a real passion for wanting to help others?

Island Health is currently looking for dedicated leaders for Food Service Supervisor/Technician roles at a number of our sites. Here is your opportunity to be a part of a diverse team while providing care in an interesting and unique way. We have kitchens in many health care facilities across the island which encompasses long term and acute care hospitals. You can be an instrumental part of this team and make a real difference.

In this role, you will be part of the dynamic Food Service Supervisor/Diet Tech team. You will be responsible for overseeing and participating in the delivery of food services to patients, residents, customers and clients. This position supervises designated staff by coordinating work assignments and coaching employees, as well as recruiting/training and maintaining department standards and procedures. You also receive and process diet orders in a progressive centralized diet office setting utilizing a variety of computerized applications.

WORK PERFORMED 

Clinical Duties

1. Receives and processes incoming diet orders. Interprets diet order by choosing or verifying the most suitable available diet type in the Diet Writing Guidelines as established by the clinical dietitian. Follows allergies, preferences, tolerances and textural needs, relative to established daily food services menu and available resources. Communicates with other units to clarify diet orders as required.
2. Evaluates meal plans to ensure established nutritional care plan objectives and established standards of nutrition, quality and quantity are met.
3. Communicates and updates the food services computer system on a timely basis changing food reports arising from discharge, transfer, and admission transactions.
4. Visits patients/residents and caregivers to obtain diet related information, to resolve concerns or issues, and to provide routine diet instruction as delegated by dietitians.

Administrative Duties

1. Supervises designated staff by coordinating work assignments, arranging vacations, maintaining staff records,evaluating employee performance, maintaining department standards and procedures, determining related training and orientation requirements, 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.
2. Ensures effective staffing planning by monitoring 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.
3. 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; and 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.
4. Estimates requirements for food and related supplies. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. Participates and contributes at various meetings as required by the employer.
10. Participates in the preparation, portioning and serving of meals, and sanitation activities, as required. Performs cashier functions, including operating the cash register and verifying cash out sheets, in accordance with established procedures.
11. Promotes good public and interdepartmental relations through effective and timely communication.
12. Coordinates catering events and bills customers.
13. Updates and adjusts guest meal, staff meal and cafeteria pricing according to market pricing and VIHA standardized pricing schedule.
14. Coordinates Meal-on-Wheels, Adult Daycare, Assisted living, and outpatient clinic production, service and billing.
15. Participates in the development of Food Services mission, philosophy, policies, objectives and standards.
16. Performs a variety of food services administrative duties, including compiling statistics, creating spreadsheets, preparing documents and reports, maintaining records and files.
17. Performs other related duties as required.

QUALIFICATIONS 

Education, Training And Experience

• Have at least (1) year's recent related leadership experience in the field.
• Graduation from a two year CSNM accredited program in Food Service and Nutrition Management or meet eligibility requirements.
• Certificate in Food Safe Level 1.

Skills And Abilities

• Must be computer savvy to work with a number of systems/applications.
• Ability to communicate effectively, both verbally and in writing.
• Physical ability to carry out the duties of the position.
• Ability to operate related equipment.
• Ability to deal with others effectively/conflict management.
• Ability to supervise.
• Excellent time management skills in a fast-paced work environment.

HOW TO APPLY 

Apply via the website HERE.

Support Service Supervisor - Villa Cathay Care Home, Vancouver, BC

JOB SUMMARY 

Business Title:  Support Service Supervisor

Company:  Villa Cathay Care Home

Job Location:  970 Union Street, Vancouver, BC V6A 3V1 

Reporting to the Support Service Manager, the SUPPORT SERVICES SUPERVISOR plays a frontline leadership role in overseeing the service delivery of dietary, laundry, housekeeping and janitorial services. This role directly supervise staff by coaching, mentoring, training, providing direction to ensure the service quality and compliance to relevant standards. S/he supports and ensures the satisfaction of residents and stakeholders and contributes to a collaborative working environment. Effect change and improve the quality of service to fulfill the organizational mission.

This role will provide supervision and directions to staff on the weekends.

WORK PERFORMED 

1. Supervises support services staff by coaching, mentoring, training, providing direction in accordance to relevant regulations and best practice, including but not limited to food safe, infection control, and occupational health and safety. Fosters a collaborative work environment that supports learning and development.
2. Provides orientation to new team members, coordinates work assignments, recommends and carry out related training and orientation requirements, and provide feedback to employees, and maintains an efficient and effective operation of the service and quality standards through the performance of audits and feedback to staff
3. Develops, and revises, as needed, the master rotation, job routines, and defines work assignments. Reviews, revises, and sees through the implementation of standards and procedures in accordance to relevant regulations and best practice, including but not limited to food safe, infection control, and occupational health and safety.
4. Manage effective use of resources by estimating food requirements, handling food orders, receiving support service supplies, and resolving discrepancies with suppliers. Perform financial responsibilities. Monitor and keep equipment in good repair. Perform other duties, as assigned or requested.
5. Ordering of all products in accordance with buying specifications.
6. Participates in menu planning, develops and revises recipes and production sheets in collaboration with the Clinical Dietitian to meet nutritional analysis requirements and special needs of the residents and in compliance with government requirements
7. Estimates food requirements in collaboration with food service staff. Prepares and updates production sheets. Oversees the storage of food and related items according to established standards.
8. Maintains and recommend inventory supply levels utilizing methods that minimize spoilage, loss and waste. Carries out an effective inventory management process that tracks the receiving, storage, redistribution including rotation of supplies, such as foods, to minimize spoilage and waste. Ensures the orders and deliveries are consistent and resolves discrepancies with suppliers.
9. Evaluates support services to ensure the established standards and work quality are maintained. Oversees the implementation of service guidelines. Develops and delivers required training and orientation.
10. Prepares and maintains reports, statistical information and departmental records as required by facility policies and procedure, and Ministry of Health, and government legislation
11. Reviews regularly the working equipment and appliance in use are effective in achieving the organizational goals and make proposals for improvement as needed.
12. Arranges the staffing for ad hoc support service duties, such as remodeling and painting of resident suite.
13. Carries out contingency plans in response to emergencies and / or challenges to or interruptions in services.
14. Conducts incident investigations of work related injuries in support services and employs enhancement of relevant system and work process for work safety. Participates in the Occupational Health and Safety Committee if required
15. Anchors and champions safe practice standards while balancing cost-effectiveness and efficiency.
16. Performs other duties as assigned

QUALIFICATIONS 

Education, Training and Experience

• Certificate in Food Services Management
• Membership in the Society of Nutrition management and asset
• Current certificate of Food safe I required; Food safe level II an asset
• 2-3 year recent experience in food service premise and supervisory capacity. Health care setting preferred.
• The ability to read and write Chinese an asset

Knowledge, Skills, Abilities and Attributes

• Ability to communicate effectively both verbally and in writing
• Ability to work in a team and to build team
• Ability to resolve conflicts and maintain a harmonious work atmosphere
• Ability to supervise and coach
• Ability to organize and prioritize work according to the organizational goals and objectives
• Ability to operate related equipment
• Physical and psychological ability to carry out the duties of the position.
• Ability to write, read, and speak Chinese an asset.

HOW TO APPLY 

Please send cover letter and resume to btse@villacathay.ca

Food Services Supervisor/Technician - Campbell River & District General Hospital, Campbell River, BC

JOB SUMMARY 

Business Title:  Food Services Supervisor/Technician

Job Location: Campbell River & District General Hospital - Campbell River, BC

Desired Start Date: As Required 

Salary Range (Hourly Rate): $28.09 - $28.09

Are you someone who has a real passion for wanting to help others?

Island Health is currently looking for dedicated leaders for Food Service Supervisor/Technician roles at a number of our sites. Here is your opportunity to be a part of a diverse team while providing care in an interesting and unique way. We have kitchens in many health care facilities across the island which encompasses long term and acute care hospitals. You can be an instrumental part of this team and make a real difference.

In this role, you will be part of the dynamic Food Service Supervisor/Diet Tech team. You will be responsible for overseeing and participating in the delivery of food services to patients, residents, customers and clients. This position supervises designated staff by coordinating work assignments and coaching employees, as well as recruiting/training and maintaining department standards and procedures. You also receive and process diet orders in a progressive centralized diet office setting utilizing a variety of computerized applications.

WORK PERFORMED 

Clinical Duties

1. Receives and processes incoming diet orders. Interprets diet order by choosing or verifying the most suitable available diet type in the Diet Writing Guidelines as established by the clinical dietitian. Follows allergies, preferences, tolerances and textural needs, relative to established daily food services menu and available resources. Communicates with other units to clarify diet orders as required.
2. Evaluates meal plans to ensure established nutritional care plan objectives and established standards of nutrition, quality and quantity are met.
3. Communicates and updates the food services computer system on a timely basis changing food reports arising from discharge, transfer, and admission transactions.
4. Visits patients/residents and caregivers to obtain diet related information, to resolve concerns or issues, and to provide routine diet instruction as delegated by dietitians.

Administrative Duties

1. Supervises designated staff by coordinating work assignments, arranging vacations, maintaining staff records,evaluating employee performance, maintaining department standards and procedures, determining related training and orientation requirements, 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.
2. Ensures effective staffing planning by monitoring 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.
3. 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; and 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.
4. Estimates requirements for food and related supplies. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. Participates and contributes at various meetings as required by the employer.
10. Participates in the preparation, portioning and serving of meals, and sanitation activities, as required. Performs cashier functions, including operating the cash register and verifying cash out sheets, in accordance with established procedures.
11. Promotes good public and interdepartmental relations through effective and timely communication.
12. Coordinates catering events and bills customers.
13. Updates and adjusts guest meal, staff meal and cafeteria pricing according to market pricing and VIHA standardized pricing schedule.
14. Coordinates Meal-on-Wheels, Adult Daycare, Assisted living, and outpatient clinic production, service and billing.
15. Participates in the development of Food Services mission, philosophy, policies, objectives and standards.
16. Performs a variety of food services administrative duties, including compiling statistics, creating spreadsheets, preparing documents and reports, maintaining records and files.
17. Performs other related duties as required.

QUALIFICATIONS 

Education, Training And Experience

• Have at least (1) year's recent related leadership experience in the field.
• Graduation from a two year CSNM accredited program in Food Service and Nutrition Management or meet eligibility requirements.
• Certificate in Food Safe Level 1.

Skills And Abilities

• Must be computer savvy to work with a number of systems/applications.
• Ability to communicate effectively, both verbally and in writing.
• Physical ability to carry out the duties of the position.
• Ability to operate related equipment.
• Ability to deal with others effectively/conflict management.
• Ability to supervise.
• Excellent time management skills in a fast-paced work environment.

HOW TO APPLY 

Apply via the website HERE.

Kitchen Supervisor/Diet Technician - Vancouver General Hospital, Vancouver, BC

JOB SUMMARY 
Business Title:  Kitchen Supervisor/Diet Technician
Facility: Vancouver General Hospital
Job Location:  Vancouver, BC
Full/Part Time:  Part-time
Part-time hours: 22.5 per week
Salary: $22.00/hour

The combined role as the Food Production Supervisor and Diet Technician provides you the opportunity to lead a team in a unionized environment fostering a strong safety culture while striving for 100% patient and client satisfaction. This excellent opportunity provides flexible hours and opportunity for career growth and development. If you are looking for a dynamic team and a place to grow, this is your role!

As the Food Production Supervisor, you will lead the team in co-coordinating food production, meal preparation and ensuring all staff maintains the standards for quality and service at all times. The Food Service Supervisor also ensures that safe work practices are followed and all sanitation standards are met.

The Diet Technician is responsible for ensuring diet orders are compliant and meet the provisions for nutritional care as determined by the RD to inpatients and outpatients using our nutrition software program. The diet technician is the liaison between clinical nutrition and food services.

WORK PERFORMED 

• Provides work direction, supervision and on-going training to all assigned staff in a manner which establishes and maintains high staff morale
• Assists in scheduling, payroll and performance management as assigned
• Promotes and maintains excellent customer relations and effective on-going communication with all levels of staff
• Places orders, maintains accurate and timely inventories and provides daily reports related to cost control
• Assist with planning and executing special assignments/projects and any required follow-up
• Conducts weekly sanitation inspections and establishes corrective action
• Conducts and participates in staff meetings
• Ensures that employees work in compliance with established safe work practices and procedures
• Ensures that equipment and safe and healthy work conditions are maintained in their assigned area
• Visits patients to ensure food service quality and preferences are met any other dietary needs
• Sets up nourishments and marks menus as per standard diet writing guidelines
• Acts as a liaison between Clinical and Food Service areas
• Conducts computerized nutritional analysis of menus, recipes and food records
• Promotes and maintains excellent customer relations and effective on-going communication with all levels of staff and clients
• Complies with all Sodexo safety and risk management policies and procedures striving for an accident-free workplace

WHO YOU ARE 

• Willingness to continue learning and growing
• Professionalism of judgement and behavior
• Positive attitude
• Flexible to adapt to changing work routines, priorities, and shifts

QUALIFICATIONS 

• Diploma in Food and Nutrition Management or Degree in Dietetics
• Eligibility for membership in CSNM (only candidates who are eligible will be considered for this position)
• Possess FoodSafe I & II
• 3-5 years experience working in Kitchen and/or Kitchen management
• English proficiency, verbal and written
• Excellent interpersonal and team building skills
• Effective communicator and able to adapt well to change
• Possess problem solving, planning, and organizational skills
• Requirement upon hire:
• Current vaccinations records (Tetanus, Diphtheria, Polio, Mumps, Rubella, Varicella, Hepatitis A & B, Tuberculosis, Measles, Yearly Influenza (Flu))
• Valid criminal record check through Ministry of Justice
• Have the ability to meet the organizational and physical requirements of the position
• Black slip resistant shoes

EXPERIENCE

• Kitchen Supervisor: 1 year (Required)
• Supervisory: 1 year (Preferred)
• Cooking: 2 years (Required)

HOW TO APPLY 
Apply via the website HERE.

Food Services Supervisor/Technician - Cairnsmore Place, Duncan, BC

JOB SUMMARY 
Business Title:  Food Services Supervisor/Technician
Job Location:  Cairnsmore Place, Duncan, BC
Desired Start Date: As Required
Salary Range (Hourly Rate): $28.09 - $28.09

Are you someone who has a real passion for wanting to help others?

Island Health is currently looking for dedicated leaders for Food Service Supervisor/Technician roles at a number of our sites. Here is your opportunity to be a part of a diverse team while providing care in an interesting and unique way. We have kitchens in many health care facilities across the island which encompasses long term and acute care hospitals. You can be an instrumental part of this team and make a real difference.

In this role, you will be part of the dynamic Food Service Supervisor/Diet Tech team. You will be responsible for overseeing and participating in the delivery of food services to patients, residents, customers and clients. This position supervises designated staff by coordinating work assignments and coaching employees, as well as recruiting/training and maintaining department standards and procedures. You also receive and process diet orders in a progressive centralized diet office setting utilizing a variety of computerized applications.

WORK PERFORMED 
Clinical Duties

1. Receives and processes incoming diet orders. Interprets diet order by choosing or verifying the most suitable available diet type in the Diet Writing Guidelines as established by the clinical dietitian. Follows allergies, preferences, tolerances and textural needs, relative to established daily food services menu and available resources. Communicates with other units to clarify diet orders as required.
2. Evaluates meal plans to ensure established nutritional care plan objectives and established standards of nutrition, quality and quantity are met.
3. Communicates and updates the food services computer system on a timely basis changing food reports arising from discharge, transfer, and admission transactions.
4. Visits patients/residents and caregivers to obtain diet related information, to resolve concerns or issues, and to provide routine diet instruction as delegated by dietitians.

Administrative Duties

1. Supervises designated staff by coordinating work assignments, arranging vacations, maintaining staff records,evaluating employee performance, maintaining department standards and procedures, determining related training and orientation requirements, 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.
2. Ensures effective staffing planning by monitoring 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.
3. 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; and 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.
4. Estimates requirements for food and related supplies. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. Participates and contributes at various meetings as required by the employer.
10. Participates in the preparation, portioning and serving of meals, and sanitation activities, as required. Performs cashier functions, including operating the cash register and verifying cash out sheets, in accordance with established procedures.
11. Promotes good public and interdepartmental relations through effective and timely communication.
12. Coordinates catering events and bills customers.
13. Updates and adjusts guest meal, staff meal and cafeteria pricing according to market pricing and VIHA standardized pricing schedule.
14. Coordinates Meal-on-Wheels, Adult Daycare, Assisted living, and outpatient clinic production, service and billing.
15. Participates in the development of Food Services mission, philosophy, policies, objectives and standards.
16. Performs a variety of food services administrative duties, including compiling statistics, creating spreadsheets, preparing documents and reports, maintaining records and files.
17. Performs other related duties as required.

QUALIFICATIONS 
Education, Training And Experience

• Have at least (1) year's recent related leadership experience in the field.
• Graduation from a two year CSNM accredited program in Food Service and Nutrition Management or meet eligibility requirements.
• Certificate in Food Safe Level 1.

Skills And Abilities

• Must be computer savvy to work with a number of systems/applications.
• Ability to communicate effectively, both verbally and in writing.
• Physical ability to carry out the duties of the position.
• Ability to operate related equipment.
• Ability to deal with others effectively/conflict management.
• Ability to supervise.
• Excellent time management skills in a fast-paced work environment.

HOW TO APPLY 
Apply via the website HERE.

Food Service Manager, Healthcare Site - Vancouver, BC

JOB SUMMARY
Business Title:  Food Service Manager - Healthcare Site
Job ID:  86752029
Company:  Sodexo
Job Location:  Vancouver, BC
Full/Part Time:  Full-time, Permanent

WORK PERFORMED 

As the Food Service Manager, you will be responsible for overseeing a team of employees and successfully coordinating and directing on the floor food service activities. You will establish and maintain a solid and mutually beneficial business relationship including: high levels of client and customer satisfaction and account retention; strong employee relations; achievement of financial goals particularly around labour costs; and strategically develop efficiencies in the operation. You will report directly to the General Manager of the site.

QUALIFICATIONS 

• 2-4 years working with operations, finance, inventory, financial statements experience at the managerial/supervisory level
• Management experience with unionized staff
• RD or CSNM, First Aide, Food Safe Level 1 & 2
• Strong financial acumen
• Culinary knowledge is an asset
• Strong communication skills
• Ability to engage employees, and promote a team-based environment
• Proven success in managing food services operations
• Strong ability to manage and promote a safe work environment and lead a safety culture
• Effective planning, organizing, and time management skills
• Excellent interpersonal skills
• Ability to select and develop people
• Ability to anticipate and solve problems

What Sodexo Can Offer You

• Flexible work environment  
• Competitive compensation & great employee benefits 
• Training and development programs  
• Countless opportunities for growth  
• Corporate responsibility & sustainability  
• Canada’s Top Employers for Young People 2019 
• Canada’s Best Employers by Forbes 2019 
• Diversity Inc. Top 50 employer 2019 
• And so much more!  

Sodexo is committed to Employment Equity and Diversity. We do not discriminate against any employee or applicant for employment because of national origin, race, religion, ethnic group, age, disability, gender, sexual preference, sexual or gender identity, status as a veteran or any other federal, provincial or local protected class. 

We welcome and encourage applications from people with disabilities. Accommodation is available on request from candidates taking part in all aspects of the selection process. 

Thank you for your interest in Sodexo.


Please note that only those candidates under consideration will be contacted.

HOW TO APPLY 
Apply via the website HERE.