Original job description
Your Opportunity:
The Patient Food Services Supervisor reports to the Manager, Patient Food Services and is responsible for maintaining patient food service operations at the site level. This position provides direction to front line workers and ensures that patients and residents receive the meals required to promote good health. As a key member of the Patient Food Services team, you are responsible for leading and mentoring staff, promoting safe work environments, managing budgets, and implementing organizational and departmental initiatives. Patient Food Supervisors may act a key contact to site administration and patient care for matters relating to Patient Food Services. This position routinely interacts with dietitians, health care staff, patients and their families. The Supervisor position is an introduction to the operations management stream and could lead to other opportunities within Patient Food Services Management.
Description:
Responsibilities of a Patient Food Service Supervisor include performance management, recruitment, training, staff scheduling, payroll management and discipline of area employees. Responsible for monitoring operational performance targets including budget and inventory management to achieve quality food service goals using a customer-focused approach. Also responsible for ensuring compliance with all applicable regulations as well as implementation and monitoring of quality improvement, risk management and safety standards. Communication and collaboration with Clinical Dietitian to ensure diet orders are implemented appropriately is vital. This position exercises considerable independence in performing duties and meeting management objectives. The Supervisor acts a key contact to site administration and resident care for matters relating to Food Services. This position routinely interacts with dietitians, health care staff, patients and their families.
Classification: Supervisor Union: Exempt Unit and Program: Nutrition and Food Services Primary Location: Arthur Child Cancer Centre Location Details: As Per Location Employee Class: Regular Part Time FTE: 0.40 Posting End Date: 27-OCT-2026 Date Available: 06-NOV-2026 Hours per Shift: 5.5 Length of Shift in weeks: 6 Shifts per cycle: 17 Shift Pattern: Days, Evenings, Weekends Days Off: As Per Rotation Minimum Salary: $27.28 Maximum Salary: $46.87 Vehicle Requirement: Not Applicable
Required Qualifications:
Minimum of 3 years in a Food Services management role, ideally in an organization of significant size, complexity and diversity. Healthcare experience is an asset. Post-secondary degree, diploma or certificate in Nutrition and Food Service Management desired. A combination of relevant education and experience will be considered. Ability to follow and apply established Diet Guidelines in the execution of menus and patient choice. Effective communication and organizational skills. Client focused and committed to providing quality services Demonstrated ability and comfort with decision making responsibilities, coaching and teaching, and the ability to inspire and build confidence in others. Demonstrated ability to manage human, financial and physical resources within a fast-paced, time sensitive work environment. A proven ability to foster partnerships and to achieve organizational goals. A strong track record in establishing and maintaining effective working relationships with internal and external stakeholders.
Additional Required Qualifications:
Demonstrated ability to implement change and handle competing priorities without close supervision. Ability to work in a unionized environment. Proficiency with computer applications such as TEAMS, OneDrive, Outlook, Word, Excel; familiarity with CBORD.
Preferred Qualifications:
More about this job
Responsibilities
Oversee patient food service operations, including staff leadership, recruitment, training, scheduling, payroll, budgets, inventory, and operational performance. Ensure meals meet patient needs and diet orders, while maintaining regulatory compliance and implementing quality improvement, risk management, and safety standards.
Requirements
Requires at least three years of food services management experience, with healthcare experience considered an asset; relevant post-secondary education in Nutrition and Food Service Management is desired, and equivalent education and experience may be considered. Candidates should demonstrate strong communication, organization, decision-making, coaching, resource management, change management, and stakeholder relationship skills, and be comfortable working in a unionized environment with tools such as Microsoft Office and CBORD.
Skills
- Food Services Management
- Staff Leadership
- Performance Management
- Recruitment
- Training
- Staff Scheduling
- Payroll Management
- Budget Management
- Inventory Management
- Diet Guidelines
- Communication
- Organizational Skills
- Decision-Making
- Coaching and Teaching
- Change Management
- Stakeholder Relations
Visa sponsorship
Not detected in the job text
Categories
- Healthcare
- Management & Leadership
- Food & Beverage
- Human Resources
- Security & Safety
Keywords
- Patient Food Services
- Nutrition and Food Services
- Food Service Operations
- Diet Guidelines
- Diet Orders
- Clinical Dietitian
- Patient Care
- Performance Management
- Recruitment
- Staff Training
- Staff Scheduling
- Payroll Management
- Budget Management
- Inventory Management
- Quality Improvement
- Risk Management
- Workplace Safety
- Regulatory Compliance
- Change Management
- Unionized Environment
- Microsoft Teams
- OneDrive
- Outlook
- Microsoft Word
- Microsoft Excel
- CBORD
