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

 

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

Full/Part Time:  Part time

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

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

QUALIFICATIONS 

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

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

HOW TO APPLY 

Apply on the website HERE. 

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

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

Competency 3.0

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

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

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

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

[REGISTER HERE]

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

 

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

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

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

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

QUALIFICATIONS 

Education, Training, and Experience

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

Skills and Abilities

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

HOW TO APPLY 

Apply on the webpage HERE.

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

 

Date: Tuesday, October 6, 2020

Time: 14:30 - 13:30 ET

Speakers: Roseann Nasser RD and Rupinder Dhaliwal RD FDC

To register, CLICK HERE

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

Learning Objectives:

By the end of this webinar, attendees will:

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

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About the Speakers

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

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

To register, CLICK HERE

Upcoming Webinar - OCTOBER 1 - Register today!

 

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

Competency 3.0

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

---

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

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

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

[REGISTER HERE]

Kitchen Supervisor, Shawnigan Lake School - Shawnigan Lake, BC

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

Schedule: 8 Hours shift

Work remotely: No

Expected start date: 2020-10-05

Competition closes when vacancy is filled

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

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

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

WORK PERFORMED 

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

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

QUALIFICATIONS 

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

BENEFITS

• Dental care
• Extended health care
• Life Insurance

HOW TO APPLY

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

Attention: Human Resources

Shawnigan Lake School

1975 Renfrew Road

Shawnigan Lake, BC V0R 2W1

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

SUMMARY

Date: Monday, October 5, 2020

Time: 12:00 - 13:00 ET

Speaker: Heather Keller RD PhD

To register, CLICK HERE

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

Learning Objectives:

By the end of this webinar, attendees will:

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

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About the Speaker

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

To register, CLICK HERE

Food Service Supervisor, Fraser Health - New Westminster, BC

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

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

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

QUALIFICATIONS 

Education, Training, and Experience

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

Current Food Safe Level II certificate.

Skills and Abilities

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

HOW TO APPLY 

Apply on the website HERE.

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

 

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

Compensation: $22.50/hrs
 

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

 
WORK PERFORMED 

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

QUALIFICATIONS 

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

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

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

EXPERIENCE

• Managing food operations: 2 years (Preferred)

LICENCE

• CSNM (Preferred)

HOW TO APPLY 

Apply on the website HERE.

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

 

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

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

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

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

WHAT WE WILL OFFER YOU

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

WHAT WE NEED FROM YOU

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

HOW TO APPLY

Apply on the website HERE. 

Food Service Supervisor, Royal Jubilee & Victoria General Hospital - Victoria, BC

 

JOB SUMMARY 
Business Title:  Food Service Supervisor
Facility: Royal Jubilee & Victoria General Hospital
Job Location:  Royal Jubilee Hospital, Victoria, BC
Full/Part Time:  Part-Time; Casual
Desired Start Date: ASAP

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

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

QUALIFICATIONS 

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

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

HOW TO APPLY 

Apply on the website HERE.

Food Service Supervisor, Royal Inland Hospital - Kamloops, BC

 

JOB SUMMARY 
Business Title: Food Service Supervisor
Job ID: 1416032
Community: Kamloops, BC
Job Location:  Royal Inland Hospital
Full/Part Time:  Relief Full Time

Hours of work: Rotating Days & Evening from 04:45 to 12:55, 12:00 to 20:10

Interior Health is hiring a Relief Full Time Food Services Supervisor for Royal Inland Hospital in beautiful Kamloops, BC.

In accordance with established vision and values of the organization, the Food Services Supervisor is responsible for overseeing the Food Service operations in the designated facilities.

 
WORK PERFORMED 

• Supervises designated staff by scheduling and co-ordinating work assignments, determining related training and orientation requirements, and providing feedback to employees.
• In consultation with the Clinical Dietician, plans menus and develops recipes according to nutritional and therapeutic diet needs of the patients/residents.
• Estimates food requirements, and orders and receives supplies and resolves discrepancies with suppliers.
• Visits patients/residents and/or family members to obtain and exchange diet-related information.
• Monitors expenditures for assigned areas; makes recommendations regarding budget allocations and resolves discrepancies for the assigned areas.
• Evaluates meals being served to ensure established standards of quality and quantity are maintained.
• Coordinates meal preparation, pricing and other related duties for community based services such as Meals on Wheels
• Assists in co-ordinating and maintaining facility in-house services by coordinating cafeteria services including pricing, staffing allotment, coordinating closure of cafeteria and securing money upon closure.
• Performs recommended audits to ensure that established food service and quality assurance standards are met.
• Monitors the storage of food, supplies and related items.

QUALIFICATIONS 

Education, Training and Experience:

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

Skills and Abilities:

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

HOW TO APPLY 

Apply on the website HERE. 

Dinning Room Supervisor, PARC Retirement Living - Victoria, BC

 

JOB SUMMARY 
Business Title:  Dinning Room Supervisor
Company:  PARC Retirement Living
Job Location:  NorthVancouver, BC
Full/Part Time:  Full-Time; 37.5 hours per week
 

We are looking for a motivated, hard-working and enthusiastic Dining Room Supervisor for our Summerhill PARC near Lonsdale, North Vancouver. As a Dining Room Supervisor, you will work with the Executive Chef to help support the Food and Beverage Team. With a strong focus on Front of House and customer service excellence, you will be the first person our residents look to with any Food and Beverage questions or comments.
 
WORK PERFORMED 

• Manage and create an enjoyable and pleasant dining experience for our residents and guests;
• Assure a high standard of appearance and service is maintained;
• Assist with hiring and training, lead, schedule and motivate dining room staff;
• Greet and seat residents, serve and provide bar service as needed.

QUALIFICATIONS 

• 3 years of experience as a server team lead or similar position;
• Hospitality industry or seniors living background experience required;
• Knowledge of mixology and/or wine an asset;
• Food Safe Level 1, Serving It Right and WHIMIS Certification required;
• Demonstrated ability to supervise, coordinate and plan the day to day operations of the dining room;
• Outstanding communication and relationship building skills ;
• Proactive approach and anticipation of potential issues with the ability to resolve them quickly;
• Empathetic, energetic with an affinity for working with seniors.

PERKS OF THE JOB

• Meaningful work, knowing you are making the difference in seniors lives everyday;
• Fun is one of core values! We encourage fun, supportive, team environments;
• Encouraging continuous learning and career development;
• Living Wage Certified, annual bonuses and competitive benefits plan
• Opportunity for advancement!

HOW TO APPLY 

Apply on the website HERE. 

Dinning Room Team Lead, Marquise Hospitality - Victoria, BC

 

JOB SUMMARY 
Business Title:  Dinning Room Team Lead
Company:  Marquise Hospitality
Job Location: Victoria, BC
Full/Part Time: Full-time
Job Posting Date: Sep 11, 2020
 

Reporting to the Food Services Supervisor, a Dining Room Team Lead is responsible for supervising dining staff and for ensuring a memorably good dining experience for customers.
 
WORK PERFORMED 

• Oversee all dining and food service operations.
• Hiring and orientation of dining room staff.
• Know, understand and comply with all relevant operational standards and procedures.
• Ensure strict compliance with Compass' Quality Assurance and Health and Safety Program, Occupational Health and Safety Act and WHMIS regulations.
• Dining Room scheduling and staff training.
• Supervise and organize meal deliveries.

QUALIFICATIONS 

Think you have what it takes to be one of our Dining Room Team Leads? We’re committed to hiring the best talent for the role. Here’s how we’ll know you’ll be successful in the role:

• Minimum of 2 years supervisory experience in the Food Service/ Hospitality Industry.
• FoodSafe Level 1 Certification.
• A strong motivator, mentor and leader.
• A very detail oriented individual and a strong team player.
• Good client relationship skills.
• Food and Beverage experience is required.
• Excellent communication skills (written and verbal.)
• Knowledge of Microsoft Office (Outlook, Word and Excel.)

HOW TO APPLY 

Apply on the website HERE.

Food Services Manager, Glenwarren Lodge - Victoria, BC

 

JOB SUMMARY 
Business Title:  Food Services Manager
Job ID:  R7245
Job Location:  Glenwarren Lodge - 1230 Balmoral Rd., Victoria, BC V8T 1B3
Full/Part Time:  Full-Time
Job Posting Date: September 10, 2020
 

Join us as a leader to enhance our Nutrition & Culinary services program with a focus on our person-centered approach.  In this role you will be using a variety of specialized menus and nutrition programs. Your passion for building trusted relationships to deliver a pleasurable dining experience and passion for engaging a team of dietary professionals will ensure we are able to provide overall well-being and quality of life to our residents.   In this role you will be focused on:

• Achieving Resident Satisfaction and Employee Engagement targets
• Serving residents with a focus on their individualized nutritional plan
• Consistency in our branded dietary experience through continuous monitoring, quality improvement while achieving required food safety standards
• Hiring and training a team of talented dietary professionals
• Maintaining food and labour costs

WHAT YOU WILL DO

• Collaborate - Work with the multidisciplinary team along with residents and families to customize dietary plans
• Manage - the operational funding envelope along with vendor contracts
• Comply - with required company policies, Provincial regulations and applicable legislation
• Lend a Helping Hand - Take a hands-on approach to leading, mentoring, and helping the dietary team as required
• Cultivate - Hire, train and engage a team of dietary staff to deliver quality nutritional services in a unionized environment
• Respond with HEART - Hear, Empathize, Acknowledge, Respond and Thank

WHAT YOU BRING

• Current membership with the Canadian Society of Nutrition Management (CSNM) or Registered Dietitian
• Valid Food Safety Handler's Certificate
• Minimum of three (3) years of relevant dietary experience and one (1) year of leadership experience
• Passion for food and long term care
• Values of Respect, Integrity, Compassion & Excellence
• Must provide a complete and current (within six months) Vulnerable Sector Check (including a Criminal Background Check) or be willing to obtain one.

WHAT WE OFFER

• Support from your Regional and National Team
• Technology to help you do your job better
• Benefits and Pension Package
• Better work life balance
• Vision to support Person Centered Care

HOW TO APPLY 

Apply on the website HERE.

[Did you REGISTER?] Panel Discussion: Impacts of COVID-19 on the food supply and food access

Date: Wednesday, September 23, 2020

Time: 12:00 - 13:00 ET

Panelists:
- Richard Matern, MSW, Food Banks Canada
- Joyce Slater, RD, PhD, University of Manitoba
- Pascal Theriault, MSc, McGill University

Moderator: Melissa Fernandez, RD, PhD, University of Alberta

To register, CLICK HERE

This panel session brings together experts in economics, food insecurity, and nutrition to discuss the impacts that COVID-19 is having on the Canadian food supply and food access. The webinar will touch on how COVID-19 is affecting food prices, food availability, agriculture and food processing, local food systems, food insecurity, and potential changes in eating and shopping practices.

Learning Objectives:

• To understand potential short- and long-term disruptions to the food supply
• To recognize changes to the charitable food sector and their evolving needs
• To understand nutritional implications for vulnerable populations

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About the Speakers

Richard Matern is the Director of Research at Food Banks Canada. His past work involved leading large scale community based research projects which helped to inform the income security review process in Ontario. He has published numerous reports with his colleagues about the state of hunger and poverty both in Toronto and nationally, and was one of the lead researchers in the development of North America’s first standard of living index: the Ontario Deprivation Index. Richard has an M.S.W. from the University of Toronto, as well as a Fellowship in Global Journalism from the Munk School of Global Affairs.

Joyce Slater is a Professor of Community Nutrition in the Department of Food and Human Nutritional Sciences, at the University of Manitoba.  She teaches food and nutrition literacy education, and public health nutrition.  Joyce conducts research on food literacy; food and nutrition security; and nutrition surveillance using mixed methods and community-based approaches.  Joyce’s research has been funded by the Heart and Stroke Foundation, the Social Sciences and Humanities Research Council, the Canadian Institutes of Health Research and the Canadian Home Economics Foundation.  Joyce is also a Registered Dietitian who worked in various public health organizations for 18 years before obtaining her PhD and joining the University of Manitoba.

Pascal Theriault, is the director of community relations for the Faculty of Agricultural and Environmental Sciences and a faculty lecturer in the Farm Management and Technology program at McGill University. A graduate of Kansas State University in agricultural economics with a specialty option in animal science and industry, he then pursued studies in applied economics and agri-food marketing. Vice-president of both the Ordre des agronomes du Quebec and the Laboratoire sur l’Agriculture Urbaine (AULAB), Pascal Thériault has, prior to joining McGill University, been the owner of two restaurants, consultant in agri-food sector and project manager for the Quebec Beef producer federation. His areas of speciality include farm business management, agri-food marketing, policy analysis and management of human resources.  Often cited by media on agri-food issues, he is also doing research on impact of farm-based quality insurance program on farmers jointly with other institutions.

To register, CLICK HERE

Food Service Supervisor - Saanichton, BC

 

JOB SUMMARY 
Business Title:  Food Service Supervisor
Company: Morrison Healthcare 
Job Location:  Saanichton,  BC

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

ESSENTIAL DUTIES AND RESPONSIBILITIES

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

QUALIFICATIONS 

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

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

HOW TO APPLY 

Apply on the website HERE. 

[REGISTER NOW] A Malnutrition Standard for Canadian Hospitals: Prevention, Detection and Treatment

 Date: Tuesday, October 6, 2020

Time: 14:30 - 13:30 ET

Speakers: Roseann Nasser RD and Rupinder Dhaliwal RD FDC

To register, CLICK HERE

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

Learning Objectives:

By the end of this webinar, attendees will:

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

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About the Speakers

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

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

To register, CLICK HERE

Food Security Consultant, South Vancouver Neighbourhood House - Vancouver, BC

 

JOB SUMMARY 
Business Title:  Food Security Consultant
Company:  South Vancouver Neighbourhood House (SVNH)
Job Location:  Vancouver, BC
Job Posting Period: September 4 - 18, 2020
 

South Vancouver Neighbourhood House (SVNH) is a community-based organization that focuses on connecting people and strengthening the neighbourhoods in South Vancouver. Neighbourhood houses provide healthy places to live, work and play for residents of any age, from all walks of life. When you walk through the doors of SVNH, you find a unique and vibrant place where people can build their social connections by participating in wellness or cultural activities, or improve their personal capacity through volunteering, workshops, courses and employment counselling. The sense of belonging people develop at a neighbourhood house is enduring.

Food Security: South Vancouver, comprised of three neighbourhoods – Killarney, Victoria-Fraserview, Sunset – is a diverse area of approximately 100,000 people. A multicultural and multilingual area, South Vancouver is comprised of 80% visible minorities, 56% newcomers, and over 11% of the population with no English language knowledge. Transportation is limited and social isolation is a significant concern.

COVID-19 has revealed the high level of food insecurity and lack of food assets across South Vancouver – there are so few organizations working in the neighbourhoods across South Vancouver proportionate to the population, and people are struggling. There is a lack of food infrastructure supporting the community in South Vancouver, comprised of primarily racialized and newcomer households. Language and cultural barriers are substantial, which makes providing food supports that are community-driven even more challenging. A solution is needed, which addresses not only immediate emergency food insecurity experienced by community members, but also lead to improved food security and resiliency over the long-term.

It is our firm belief that people across the City of Vancouver should have access to the same quality of life, regardless of their culture, language, race, religion, ethnicity, gender, age, or status. Investments need to be made across the South Vancouver region to develop new culturally appropriate food assets, which will contribute to a strong, more resilient, and healthier community.

Project Description: SVNH has received funding from United Way of the Lower Mainland to explore a Local Love Food Hub and Spoke model in South Vancouver. We are looking for an expert consultant to work closely with SVNH’s Executive Director and team to determine the best approach to developing sustainable food security systems in the neighbourhood, including both emergency food supply and longer-term food resiliency building.

 
WORK PERFORMED 

• Create a framework for long-term food security assets across South Vancouver with a focus on access and equity.
• Identify a central food warehousing location in South Vancouver.
• Establish operational systems for food distribution including bulk ordering, registration, transportation and delivery, and centralized hamper preparation.
• Develop long-term urban food security plan identifying essential food assets required for Sunset, Victoria- Fraserview, Killarney to thrive (ex. Community kitchens, urban farms, community gardens, etc.)

QUALIFICATIONS 

• Systems thinker with proven success in establishing new programs required.
• Previous experience working in food security required.
• Fluency in English is required; fluency in another language commonly spoken in South Vancouver (Mandarin, Cantonese, Vietnamese, Tagalog, Punjabi) is highly preferred.
• Post-secondary education in a related discipline is an asset.
• Knowledge of community development principles is an asset.
• Previous experience with neighbourhood houses an asset.
• Knowledge of marketing and program promotion strategies an asset.
• Experience working directly with individuals from diverse racial, ethnic, linguistic, cultural and socioeconomic backgrounds an asset.
• Knowledge and experience with anti-oppression frameworks and strength-based approaches an asset.

HOW TO APPLY 

Please respond by letter of interest by 5 pm on September 18, 2020 to:

Zahra Esmail, Executive Director

South Vancouver Neighbourhood House 6470 Victoria Drive, Vancouver, BC, V5P 3X7 Email: zahra.esmail@southvan.org

Letter should articulate a summary of previous experience, work plan, methodology, fees & budget, and two references.

Please note that at criminal record check must be successfully cleared.

The Association of Neighbourhood Houses of BC is an equal opportunity employer. We place a high value on diversity and encourage qualified individuals from all backgrounds and identities to consider applying for the position.