Director, Food Services - Vancouver

JOB SUMMARY

Position: Director, Food Services

Company: Providence Health Care

Job Location: Vancouver, BC

Type: Full time

Work Performed:

Reporting to the Executive Director, Projects, Planning and Facilities Management, the Director, Food Services is accountable for the strategic operational planning, development and evaluation of patient/resident care and retail food services for Providence Health Care (PHC), consistent with the organization’s Mission, Vision, Values and strategic directions. The Director builds excellent relationships with internal and external stakeholders in matters related to services offered. Oversees human and financial resources and systems processes to budget, organize, direct, control and evaluate services to ensure operational effectiveness. Establishes service level agreements with customer departments/programs. Develops and implements priorities, policies, and procedures to meet service requirements. Works closely with Clinical Nutrition leadership to ensure patient/resident nutritional requirements are met in food preparation and delivery systems.

Effectively negotiates and manages contracts with vendors and/or service providers. Oversees quality and safety programs. Directs large-scale projects or change initiatives. Represents PHC in committees and forums related to Food Services at a local, regional and provincial level as required.

Qualifications:

Skills

• Demonstrated leadership and managerial skills in a complex environment.
• Demonstrated ability to effectively lead, engage, negotiate and plan for the implementation and sustainment of quality and services and operations for patients, residents, staff, public, leaders, and stakeholders.
• Demonstrated understanding of contract management practices and contract law.
• Excellent communication skills including the ability to facilitate and negotiate.
• Demonstrated ability to build and maintain effective relationships.
• Demonstrated ability to establish and manage relationships with strategic partners and service providers.
• Demonstrated analytical and problem solving skills.
• Demonstrated ability to respond to the needs of stakeholders supported by an acute awareness of the impact of action.
• Demonstrated ability to problem-solve.
• Demonstrated ability to establish courses of action for self and others that are results oriented.
• Demonstrated project management experience with multi-faceted projects and stringent timelines.
• Ability to operate related equipment including standard desktop software applications and a solid understanding of information systems used in food service management.
• Use of a personal vehicle to travel between multiple sites.
• Physical ability to perform the duties of the position.

Education

A level of education and training equivalent to a recognized degree in Food Services Management, Dietetics, Nutritional Science or related field plus ten (10) years’ recent experience in food services management including experience a unionized work setting. Prior management experience in high volume healthcare based food service operations in the public and private sectors is preferred. Certification in a recognized Food Services Management program or eligible for membership in Canada Society of Nutrition Managers (CSNM).

Duties

• Develops and implements the strategic operational plan for food services across PHC consistent with the Mission, Vision, Values and strategic directions for the organization.
• Provides leadership that aligns the multiple functions of in-house patient/resident food services, retail food service and contracted services to clinical program requirements and nutritional requirements as established by Clinical Nutrition.
• Provides oversight of menu management, procurement, storage, cost controls and production. Monitors and evaluating meals and services to ensure standards are maintained to meet patient/resident nutritional as well as quality, quantity and service expectations.
• Establishes mechanisms for patients, residents, staff and stakeholders, which to provide input into service quality and performance.
• Develops service level agreements with customer departments/programs that capture required services. Modifies agreements as department requirements change. Engages senior management teams early in the planning cycle for making adjustments services to accommodate additions and/or reductions due to changing standards, services or facilities.
• Establishes and maintains strong relationships with internal and external healthcare stakeholders.
• Ensures that service has appropriate clinical and industry best practice standards as well as systems and protocols to ensure that standards are met or exceeded.
• Provides oversight and direction of the information technology systems used in Food Services and its alignment with the electronic health record.
• Provides leadership to team members through coaching, guiding and modelling key behaviours/strategies, encouraging dialogue, and providing guidance and advice to facilitate resolutions to work issues. Assists team members to define shared and individual goals, meet target dates and ensure alignment of team goals with patient/resident, staff and customer needs. Directs the development and implementation of short-term and long-term orientation and training requirements for staff.
• Engages in recruitment activities including interviewing and selecting staff, setting priorities, establishing and monitoring performance expectations, and managing workload to meet operational requirements. Evaluates individual and team performance in collaboration with appropriate internal stakeholders. In collaboration with Human Resources, investigates work and staff issues and where necessary initiates disciplinary action up to and including termination. Participates in labour relations and approves essential service levels as necessary.
• Develops and manages the annual budget for PHC Food Services. Responsibilities include monitoring budget performance, planning and adjusting operations and/or staffing to meet projections and annual targets, approving expenditures and preparing summaries for fiscal reporting.
• Provides oversight and leadership for all Food Service change initiatives related to creation of new facilities such as the New St. Paul’s site, renovations of existing buildings and new service model proposals and partnerships. Creates business cases, identifying cross-functional implications of proposals, briefing notes and submits operational recommendations based on industry best practice, expertise and related knowledge. Actively leads committee structures as appropriate to facilitate decision-making, ensure appropriate assignment of accountability and secure buy-in for all change efforts.
• Represents PHC as an active participant in health authority and provincial forums to facilitate collaboration and inform future strategic directions.
• Establishes and maintains highly effective relationships with vendors and contracted service providers. Takes a leadership role in in the life cycle of service provider agreements, including; contract negotiation, relationship management, and creating governance and reporting structures for service agreements.
• Establishes contract management oversight, monitoring, evaluation and feedback mechanisms to ensure terms of agreements are met and support continuous quality improvement.
• Develops and implements quality improvement and safety including food safety and sanitation programs and initiatives. Ensures programs are consistent with PHC mission and strategic plan and comply with standards set by the Canadian Council on Hospital Accreditation, and local and provincial government legislation and by-laws.
• Performs other related duties as required.

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