Food Services Supervisor/Technician, Island Health - Victoria, BC

JOB SUMMARY
Business Title: Food Services Supervisor/ Technician
Job ID: 128719
Program Center: Island health > Food Services Summit > SUR Patient Food
Job Location: Summit at Quadra Village, Victoria, BC, V8T 2A1
Vacancy Type: Casual
Desired Start Date: Aug. 4, 2020

In accordance with the Vision, Purpose, and Values, and strategic direction of Island Health (Vancouver Island Health Authority), patient and staff safety is a priority and a responsibility shared by everyone; as such, the requirement to continuously improve quality and safety is inherent in all aspects of this position.

Utilizing a variety of computerized applications, the Food Service Supervisor/Technician is responsible for implementing and adjusting individual meal plans for clients on therapeutic diets. The Food Service Supervisor/Technician meets time sensitive diet administration duties for multi-sites, ensuring nutrition and diet standards are met, and performing various related administrative duties. The Food Services Supervisor/Technician is responsible for overseeing and participating in the delivery of food services to patients, residents, customers and clients; supervising Cooks and other designated staff for a multi-site organization: maintaining supplies, ensuring safety, quality and sanitation standards are met.

Reports to manager or designate.

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

• Graduation from a recognized two-year program in Food Service Supervision plus one (1) year's recent related experience. Certificate in Food Safe Level 2.

Skills And Abilities

• 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.
• Ability to supervise.
• Excellent time management skills in a fast-paced work environment.

HOW TO APPLY

Apply via the website HERE. 

Head Cook/Camp Manager, Summit Camps - Smithers, BC

JOB SUMMARY
Business Title: Head Cook/Camp Manager
Company: Summit Camps
Job Location: Smithers, BC
Full/Part Time: Full-time, Permanent
Work remotely: No
Schedule: 12 Hour Shift

Summit Camps is a Canadian leader in workforce camp and catering services. We are growing and seeking new talent to add to our team! We offer competitive wages, extended health and dental and a supportive and professional company culture.

Please visit summitcamps.ca for further information.

Primary Role: The Head Cook/Camp Manager oversees and carries out all aspects of camp catering, occupancy and administration in a remote camp setting for up to 70 residents.

QUALIFICATION AND EXPERIENCE:

• Red Seal Cook (or equivalent education/experience) with a minimum of 5 years cooking for large numbers in a professional capacity
• FoodSafe Level 1 required, Level 2 preferred
• Valid Occupational First Aid Level 1
• Minimum of 2 years successful experience in managing a busy kitchen, camp and/or hotel, including budget tracking & management, staff scheduling & training, menu planning, ordering & inventory, quality control and administrative duties.
• Demonstrated record of excellent customer service and supervision of employees
• Proficient computer skills including Windows file management, MS Office and email applications. Camp Manager software experience an asset.
• Experience implementing work place safety systems and training others
• Must be able to pass a drug and alcohol test prior to employment and work/live in a drug and alcohol free camp environment for up to 4 weeks at a time.

PERSONAL ATTRIBUTES & SKILLS

• Highly motivated to prepare fresh, tasteful, appealing food
• Flexible, 'whatever it takes' attitude
• Good physical stamina; capable of lifting/pushing/pulling loads up to 50lb and working long hours on your feet
• Strong employee management and training skills
• Positive & professional demeanor at all times
• Excellent communication and interpersonal skills
• Excellent organization and time management skills
• Professional image with good personal hygiene
• Reliable, punctual and consistent
• Good comprehension and command of the English language (written and verbal)
• Must be able to live in a remote camp environment for 4 weeks with a 2 week break and work 12 hour days

RESPONSIBILITIES

• Implement Summit's Safety Management System
• Coordinate with clients, operations office and field staff to ensure operational success
• Ensure that all contract requirements, policies, procedures and standards are met and conduct regular audits
• Provide initial and ongoing training, assign tasks, and monitor the work of all camp staff
• Implement weekly menu plan to reflect contract requirements, healthy choices and resident preferences
• Ensure food quality, presentation & timing is met at all times
• Order food & supplies based on camp occupancy, menu plan, etc.
• Receive, unload and store orders, follow up with suppliers as needed
• Maintain professional appearance & conduct at all times

BENEFITS

• Dental Care
• Extended Health Care

EXPERIENCE

• cooking for large numbers: 5 years (Required)
• kitchen/camp/hotel management: 2 years (Preferred)

LICENCE: 

• FoodSafe 1 (Required)

COVID-19 CONSIDERATIONS:
Summit is following a carefully planned COVID-19 Infection Prevention and Control Protocol, with site specific planning for each workforce camp. We are closely following all guidelines and directives from provincial and regional health authorities.

HOW TO APPLY
Apply via the Website HERE.

Food Service Worker, PHSA - Coquitlam, BC

JOB SUMMARY 

Business Title:  Food Service Worker

Job Location:  BC Mental Health & Addictions Services, Coquitlam, BC

Full/Part Time:  Casual Opportunity

Wage: $18.30/hr

Job Closing date: Application will be accepted until positions are filled

WHAT YOU'LL DO

• Carries out a variety of duties according to Food Safe protocols such as portioning and serving meals, washing and peeling vegetables and fruit, preparing coffee/tea and toast, and assembling sandwiches and salads.
• Strips wagons and washes dishes and pots; cleans food wagons, fridges and storage areas; and washes floors and removes garbage.
• Performs related clerical duties.

WHAT YOU'LL BRING

• Grade 10 or an equivalent combination of education, training and experience.
• Food Safe Certificate.

WHAT'S IN IT FOR YOU

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 and development.
• Access to more than 2,000 in-house training programs.
• Enjoy a comprehensive benefits package, including municipal pension plan.
• 12 annual statutory holidays with generous vacation entitlement and accruement.
• Perks include onsite fitness classes and discounts to 350 BC-wide recreational programs, travel, technology, car and bike sharing, and more.

WHAT WE DO

BC Mental Health & Substance Use Services (BCMHSUS) cares for people with complex mental health and substance use challenges.

Provincial Health Services Authority (PHSA) plans, coordinates and evaluates specialized health services with the BC health authorities to provide equitable and cost-effective health care for people throughout the province. Our values reflect our commitment to excellence and include: Respect people – Be compassionate – Dare to innovate – Cultivate partnerships – Serve with purpose. Learn more about PHSA and our programs: jobs.phsa.ca/programs-and-services

PHSA is committed to employment equity and hires on the basis of merit, encouraging all qualified individuals to apply. We recognize that our ability to provide the best care for our diverse patient populations relies on a rich diversity of skills, knowledge, backgrounds and experiences, and value a safe, inclusive and welcoming environment.

HOW TO APPLY 

Apply via the website HERE.

Food Service Supervisor/Diet Technician, Sodexo - Vancouver, BC

JOB SUMMARY 
Business Title: Food Service Supervisor/Diet Technician - CSNM
Company:  Sodexo Canada
Job Location:  Vancouver, BC
Job types: Full-time, Part-time, Permanent
Salary: $22.00 - $24.00 per hour
Schedule: 8 Hour Shift; Day shift
Work Remotely: No

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

QUALIFICATIONS 

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

HOW TO APPLY 
Apply via the website HERE. 

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

JOB SUMMARY 
Business Title:  Food Service Supervisor
Job Posting Number: 1223536
Company:  Fraser Health
Facility: Ridge Meadows Hospital  
Employment Type: Casual  
Rate: $28.09/ hour
Job Closing date: Open until filled

Reporting to the Manager, Food & Nutrition Services or designate, oversees the daily food service in all areas of the Food & Nutrition Department including supervising designated staff, maintaining and updating manual and computerized records such as the Master Staffing Schedule, performing related administrative duties and maintaining food standards by participating in quality assurance activities.

WORK PERFORMED 

• Supervises designated staff by scheduling and coordinating tasks, checking work assignments and ensuring adherence to department standards and procedures; orients and trains new hires as required.
• Evaluates meals being served to ensure established standards of quality and quantity are maintained; oversees the preparation, portioning and serving of meals'' performs cooking and/or food service duties, as required.
• Provides support to Clinical Nutrition Services by writing/checking daily menus for patients on therapeutic and/or non therapeutic diets; processes diets orders and diet/meal changes and alters menus as required; updates diets, recipes and nourishment records; visits patients/residents regarding diet and food preferences/acceptance as needed.
• Plans, receives and checks food and supplies for the department; assists in inventory control and resolves invoice discrepancies with suppliers; processes purchasing invoices and places orders as needed.
• Oversees the storage of food and food-related items; receives and directs storage of supplies as necessary; establishes and assures maintenance of food rotations in storage areas, refrigerators and freezers to minimize spoilage and waste; ensures HACCP regulations are observed within all areas of the department.
• Writes and checks patient and resident menus according to diet prescriptions; visits patients/residents routinely regarding diet and food preferences and food acceptance, as assigned.
• Maintains statistical and budgetary records according to departmental guidelines; provides input into budget for assigned area.
• Completes payroll records, maintains and updates manual and computerized records such as staffing records, staff attendance records and food temperature.
• Continually evaluates safety and sanitation procedures for the department; updates procedures as required and participates in the departmental Quality Assurance Program.
• Performs other related duties, as assigned.

QUALIFICATIONS 
Education, Training, and Experience

• Graduation from a recognized two year program as a Food Service Technician/Supervisor, plus one year of 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 carry out the duties of the position.
• Ability to supervise.
• Ability to organize work
• Ability to operate related equipment.

HOW TO APPLY 
Apply via the website HERE. 

Food Service Supervisor, Peace Arch Hospital - White Rock, BC

JOB SUMMARY 
Business Title:  Food Service Supervisor
Job Posting Number: 1223536
Company:  Fraser Health
Facility: Peace Arch Hospital  
Employment Type: Casual  
Rate: $28.09/ hour
Job Closing date: Open until filled

Reporting to the Manager, Food & Nutrition Services or designate, oversees the daily food service in all areas of the Food & Nutrition Department including supervising designated staff, maintaining and updating manual and computerized records such as the Master Staffing Schedule, performing related administrative duties and maintaining food standards by participating in quality assurance activities.

WORK PERFORMED 

• Supervises designated staff by scheduling and coordinating tasks, checking work assignments and ensuring adherence to department standards and procedures; orients and trains new hires as required.
• Evaluates meals being served to ensure established standards of quality and quantity are maintained; oversees the preparation, portioning and serving of meals'' performs cooking and/or food service duties, as required.
• Provides support to Clinical Nutrition Services by writing/checking daily menus for patients on therapeutic and/or non therapeutic diets; processes diets orders and diet/meal changes and alters menus as required; updates diets, recipes and nourishment records; visits patients/residents regarding diet and food preferences/acceptance as needed.
• Plans, receives and checks food and supplies for the department; assists in inventory control and resolves invoice discrepancies with suppliers; processes purchasing invoices and places orders as needed.
• Oversees the storage of food and food-related items; receives and directs storage of supplies as necessary; establishes and assures maintenance of food rotations in storage areas, refrigerators and freezers to minimize spoilage and waste; ensures HACCP regulations are observed within all areas of the department.
• Writes and checks patient and resident menus according to diet prescriptions; visits patients/residents routinely regarding diet and food preferences and food acceptance, as assigned.
• Maintains statistical and budgetary records according to departmental guidelines; provides input into budget for assigned area.
• Completes payroll records, maintains and updates manual and computerized records such as staffing records, staff attendance records and food temperature.
• Continually evaluates safety and sanitation procedures for the department; updates procedures as required and participates in the departmental Quality Assurance Program.
• Performs other related duties, as assigned.

QUALIFICATIONS 
Education, Training, and Experience

• Graduation from a recognized two year program as a Food Service Technician/Supervisor, plus one year of 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 carry out the duties of the position.
• Ability to supervise.
• Ability to organize work
• Ability to operate related equipment.

HOW TO APPLY 
Apply via the website HERE. 

Chef Manager, Marquise Hospitality - Prince George, BC

JOB SUMMARY
Business Title:  Chef Manager
Company:  Marquise Hospitality
Job Location:  Prince George, BC
Job Posting Date: July 14, 2020

WORK PERFORMED
Now, if you were to come on board as one of our Chef Managers, we’d ask you to do the following for us:

• Participate in all phases of food preparation, menu planning, and development.
• Help with all catering/conference events on site.
• Assist in production, hiring, employee training, staff scheduling, associate supervising, as well as addressing and resolving employee relation issues.
• Ensure positive client relationships and satisfaction.
• Be responsible for directly managing associates.
• Ensure the unit has strict compliance with the Compass Quality Assurance and Health and Safety Program, Occupational Health and Safety Act and WHMIS regulations.
• 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 Chef Manager? We’re committed to hiring the best talent for the role. Here’s how we’ll know you’ll be successful in the role.

• Four years of culinary experience and strong supervisory skills, capable of motivating, leading and developing associates.
• Sound knowledge of financial management including the ability to control food and labour costs.
• Creative ability to apply current trendy food items and presentations to food service operations.
• Catering and banquet experience.
• Hard-working, hands-on team player.
• Excellent communication skills (written and verbal).
• Willing to accommodate a flexible work schedule.
• Able to work in a fast-paced environment with changing work priorities.
• Experience working with Microsoft Office (Word and Excel) and feel comfortable learning new programs.
• The ability to work independently.
• You would be a preferred candidate if you have Red Seal culinary certification.

HOW TO APPLY
Apply via the website HERE.

Food Service Supervisor, Surrey Memorial Hospital & Creekside Withdrawal Management Center - Surrey, BC

JOB SUMMARY 
Business Title:  Food Service Supervisor
Job Posting Number: 1223536
Company:  Fraser Health
Facility: Surrey Memorial Hospital & Creekside Withdrawal Management Centre  
Employment Type: Casual  
Rate: $28.09/ hour
Job Closing date: Open until filled

Reporting to the Manager, Food & Nutrition Services or designate, oversees the daily food service in all areas of the Food & Nutrition Department including supervising designated staff, maintaining and updating manual and computerized records such as the Master Staffing Schedule, performing related administrative duties and maintaining food standards by participating in quality assurance activities.

WORK PERFORMED 

• Supervises designated staff by scheduling and coordinating tasks, checking work assignments and ensuring adherence to department standards and procedures; orients and trains new hires as required.
• Evaluates meals being served to ensure established standards of quality and quantity are maintained; oversees the preparation, portioning and serving of meals'' performs cooking and/or food service duties, as required.
• Provides support to Clinical Nutrition Services by writing/checking daily menus for patients on therapeutic and/or non therapeutic diets; processes diets orders and diet/meal changes and alters menus as required; updates diets, recipes and nourishment records; visits patients/residents regarding diet and food preferences/acceptance as needed.
• Plans, receives and checks food and supplies for the department; assists in inventory control and resolves invoice discrepancies with suppliers; processes purchasing invoices and places orders as needed.
• Oversees the storage of food and food-related items; receives and directs storage of supplies as necessary; establishes and assures maintenance of food rotations in storage areas, refrigerators and freezers to minimize spoilage and waste; ensures HACCP regulations are observed within all areas of the department.
• Writes and checks patient and resident menus according to diet prescriptions; visits patients/residents routinely regarding diet and food preferences and food acceptance, as assigned.
• Maintains statistical and budgetary records according to departmental guidelines; provides input into budget for assigned area.
• Completes payroll records, maintains and updates manual and computerized records such as staffing records, staff attendance records and food temperature.
• Continually evaluates safety and sanitation procedures for the department; updates procedures as required and participates in the departmental Quality Assurance Program.
• Performs other related duties, as assigned.

QUALIFICATIONS 
Education, Training, and Experience

• Graduation from a recognized two year program as a Food Service Technician/Supervisor, plus one year of 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 carry out the duties of the position.
• Ability to supervise.
• Ability to organize work
• Ability to operate related equipment.

HOW TO APPLY 
Apply via the website HERE. 

Manager of Hospitality Services, Food and Environmental Services, Marquise Hospitality - Vancouver, BC

JOB SUMMARY 
Business Title: Manager of Hospitality Services, Food and Environmental Services
Company:  Marquise Hospitality
Job Location:  Vancouver, BC
Job Posting Date: July 14, 2020

WORK PERFORMED 
Now, if you were to come on board as one of our Manager of Hospitality Services, Food and Environmental Services, we’d ask you to do the following for us:

• Ensure the nutritional and therapeutic requirements of the residents are met through menu planning, the development of standardized recipes, and production sheets.
• Monitor and evaluate meal preparation and service to ensure established standards are maintained for both quality and quantity of all meals and snacks
• Develop and maintain a strong knowledge of resident preferences and incorporate these preferences into service delivery
• Hire, orientate, supervise and delegate tasks and evaluate the performance of the dietary staff and housekeeping staff
• Maintain appropriate budgetary and cost controls and provide operational reports to the District Manager as required.
• Implement and control a Food Safety Plan that incorporates all Quality Assurance measures including but not exclusive to HACCP, WHMIS, and all WSIB/WCB regulations; plus comply with the Company Audit procedures and schedule
• Maintain inventory control and complete all financial reporting according to the Compass Group fiscal schedule.
• Knowledge of proper cleaning and sanitation procedures for a large scale setting.

QUALIFICATIONS 
Think you have what it takes to be our Manager of Hospitality Services, Food and Environmental Services? We’re committed to hiring the best talent for the role. Here’s how we’ll know you’ll be successful in the role.

• 3+ years Food Service Management experience in a large scale dining operation
• Minimum three years’ management experience in custodial services, facilities, environmental services or related
• Great knowledge of local provincial food premises regulations and applicable health and safety legislation
• Strong leadership skills and proven ability to supervise and secure the co-operation of the managed employees
• Experience in large quantity food preparation, financial planning and food purchasing
• Demonstrated creative flair for menu planning, preparation and presentation
• Excellent verbal and written communication and interpersonal skills
• Proficiency with MS Word, Excel and Outlook
• Able to work and communicate effectively with the facility residents
• Effective team player who works collaboratively with others
• Canadian Society of Nutrition Management membership is an asset
• Cooking experience as well as Food and Beverage operations experience in large scale institutional operation are assets
• Food Safety Handler Certification is also an asset

HOW TO APPLY 
Apply via the website HERE.

Food Service Supervisor, Eagle Ridge Hospital - Port Moody, BC

JOB SUMMARY 
Business Title:  Food Service Supervisor
Job Posting Number: 1223536
Company:  Fraser Health
Facility: Eagle Ridge Hospital  
Employment Type: Casual  
Rate: $28.09/ hour
Job Closing date: Open until filled

Reporting to the Manager, Food & Nutrition Services or designate, oversees the daily food service in all areas of the Food & Nutrition Department including supervising designated staff, maintaining and updating manual and computerized records such as the Master Staffing Schedule, performing related administrative duties and maintaining food standards by participating in quality assurance activities.

WORK PERFORMED 

• Supervises designated staff by scheduling and coordinating tasks, checking work assignments and ensuring adherence to department standards and procedures; orients and trains new hires as required.
• Evaluates meals being served to ensure established standards of quality and quantity are maintained; oversees the preparation, portioning and serving of meals'' performs cooking and/or food service duties, as required.
• Provides support to Clinical Nutrition Services by writing/checking daily menus for patients on therapeutic and/or non therapeutic diets; processes diets orders and diet/meal changes and alters menus as required; updates diets, recipes and nourishment records; visits patients/residents regarding diet and food preferences/acceptance as needed.
• Plans, receives and checks food and supplies for the department; assists in inventory control and resolves invoice discrepancies with suppliers; processes purchasing invoices and places orders as needed.
• Oversees the storage of food and food-related items; receives and directs storage of supplies as necessary; establishes and assures maintenance of food rotations in storage areas, refrigerators and freezers to minimize spoilage and waste; ensures HACCP regulations are observed within all areas of the department.
• Writes and checks patient and resident menus according to diet prescriptions; visits patients/residents routinely regarding diet and food preferences and food acceptance, as assigned.
• Maintains statistical and budgetary records according to departmental guidelines; provides input into budget for assigned area.
• Completes payroll records, maintains and updates manual and computerized records such as staffing records, staff attendance records and food temperature.
• Continually evaluates safety and sanitation procedures for the department; updates procedures as required and participates in the departmental Quality Assurance Program.
• Performs other related duties, as assigned.

QUALIFICATIONS 
Education, Training, and Experience

• Graduation from a recognized two year program as a Food Service Technician/Supervisor, plus one year of 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 carry out the duties of the position.
• Ability to supervise.
• Ability to organize work
• Ability to operate related equipment.

HOW TO APPLY 
Apply via the website HERE. 

Manager, Operations and Strategic Initiatives, Vancouver Island Health Authority - Victoria, BC

JOB SUMMARY

Business Title: Manager, Operations and Strategic Initiatives

Job ID: 127975

Company: Vancouver Island Health Authority

Job Location: Summit at Quadra Village, Victoria, BC

Full/Part Time: Regular FT

Salary Range (Hourly Rate): $39.13 - $56.24

Desired Start Date:Aug. 4, 2020

In accordance with the Vision, Purpose, and Values, and strategic direction of the Vancouver Island Health Authority (Island Health) patient and staff safety is a priority and a responsibility shared by everyone; as such, the requirement to continuously improve quality and safety is inherent in all aspects of this position.

Reporting to the Director, Food Services, the Manager, Operations and Strategic Initiatives, is responsible for Food Service operations at assigned sites and for leading priority portfolio initiatives. Working collaboratively with Island Health programs, consultants, and stakeholders, the Manager leads planning activities and works with teams to identify, plan and implement changes and evaluate improvement initiatives.

WORK PERFORMED

1. Provides leadership and direction to staff (who may themselves carry supervisory responsibility) and, through them, all staff at assigned sites. Ensures continuing staff development, education and training is provided, within budget guidelines, to maintain staff at a current level of knowledge and skills. Interprets and communicates regulations and standards to staff to ensure adherence to work safe practices and procedures and compliance with Work Safe BC regulations and standards. Participates in return to work initiatives, fire prevention and disaster plans as required by the employer. Manages food services including planning menus and services for clients and ensuring adherence to production and service capabilities, cost constraints, presentation and nutritional requirements as established with the clinical nutrition area.
2. Develops, implements and reviews departmental policies and procedures to ensure that they comply with professional, legal and Island Health standards.
3. Develops annual operating and capital budgets for the department and ensures expenditures are within established parameters.
4. Plans, develops, implements, and evaluates short- and long-range goals and objectives and operational opportunities in support of the identified strategic directions of the department and Island Health as a whole with a client (customer) focused approach
5. Works with the Director, Food Services to identify priorities, define project(s) scope and objectives including drafting and reviewing project charters.
• Provides a single point of contact for project(s) and is responsible for overseeing all aspects of the development and implementation of assigned projects including development of detailed work plans, schedules, project estimates, resource plans and status reports. Identifies project(s) risks and creates risk mitigation plans.
• Manages cross-functional project teams to produce results, based on identified deliverables including timeframes and budget. Provides strategic and analytical guidance to the project team.
• Identifies strategic and operational issues and proposes short and medium-term strategic operational plans for key initiatives within Food Services to optimize the delivery of services. Works in close collaboration with members of the General Support Services leadership team.
• Monitors, on behalf of the Director, program plans and operations, measuring progress towards goals and objectives and identifies key factors that account for deviation from stated goals and objectives, working with other key management staff on process implementation.
• Develops and implements change management plans to support impacted staff to transition to new ways of doing business, including new processes, practices, and structures.
• Conducts project meetings and is responsible for project tracking and analysis utilizing standard project management tools, methodologies and templates for tracking and reporting progress.
• Identifies and promotes the expedited resolution to problems or barriers to enable successful project/change completion.
• Ensures adherence to quality standards and reviews project deliverables.
6. Utilizes computerized applications and relevant software to produce, maintain and update a variety of records and reports; prepares and distributes correspondence documents and reports.
7. Consults and negotiates with user departments in order to improve service, provide professional advice, reduce costs, facilitate consensus and resolve problems
8. Responsible for hiring staff, training, supervising as well as conducting performance appraisals, discipline and terminations within the department.
9. Interprets and applies the various collective agreements for unionized staff. Represents the Employer in labour relations matters and determines the disposition of grievances.
10. Performs other related duties as assigned.

QUALIFICATIONS

Education, Training And Experience

• A level of education, training and experience equivalent to a Bachelor's degree in Food Service Administration or other related area and seven (7) years' recent related experience. Certification in a recognized Food Services Management program or eligible for membership in Canada Society of Nutrition Managers (CSNM). Completion of relevant health care administration courses an asset. A valid driver's license is a prerequisite for the position. Experience with Project management an asset.

Skills And Abilities

• Demonstrated leadership ability and highly developed interpersonal and written/oral communication skills.
• Demonstrated commitment to client focused services and teamwork.
• Ability to integrate administrative, professional and operational aspects of the department throughout the Island Health in an effective and efficient manner.
• Knowledge of project management and change management principles and methodologies Demonstrated project management success and the successful completion of one large strategic project within the last three years.
• Proven ability to write, analyse and edit project plans/charters, proposals, risk management plans, communication plans, progress reports, Service Level Agreements, MOU's for accuracy and consistency
• Ability to develop and nurture an environment where quality improvement principles are embraced and used on a continuous basis.
• Physical ability to perform the duties of the role.

HOW TO APPLY

Apply via the website HERE.