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Added 6 mins ago
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Toronto, ON
Provides work direction to project team members and support staff, including engineering technologists, technical trainees, contractors, consultants and volunteers.
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Senior Lead Systems Engineer
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WC
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Added 21 mins ago
LC
Grocery Clerk Part Time Day Greenlight Requisition
Loblaw Companies Limited
Hawkesbury, ON
- Part-time
…invisible, temporary or permanent) can be made at any stage of application and employment. We encourage candidates to make their accommodation needs known so that we can provide equitable…

Prairie Mountain Health

Supervisor, Nutrition Services

Hartney, MB, Canada

Internship

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Job details

Job type: Internship
Posting language: English
Posted: Sep 11, 2026

Original job description

Qualifications

Grade 12 education (MB Standards)
Completion of a relevant leadership or supervision certificate based program or equivalent education
Completion of Dietary Level II or recognized institutional or quantity cooking course or Journeyperson Cook certification
Current Food Handler Training Certificate Level 1 or willing to obtain within six (6) months
Two (2) years (minimum 4030 hours) health care food service or institutional cooking experience
Province of Manitoba Class 5 Drivers License, and access to a personal vehicle to provide service within Prairie Mountain Health
Required proficiency in computing skills, including Microsoft Office programs (Outlook, Word, Excel, Access and PowerPoint) and internet applications
Demonstrated leadership and managerial ability
Ability to maintain positive working relationships with co-workers and clients
Demonstrated dexterity, speed and efficient work methods
Demonstrated organizational skills, and the ability to work independently
Demonstrated communication skills
Demonstrated flexibility to facilitate changes in techniques and procedures
Ability to display independent judgment
Ability to respect and promote a culturally diverse population
Ability to respect and promote confidentiality
Ability to perform the duties of the position on a regular basis

Position Summary

The Nutrition Services Supervisor, acting as a member of a multidisciplinary team, functions under the vision, mission, values and strategic priorities of Prairie Mountain Health. As point of first contact, the Nutrition Services Supervisor plans, organizes, coordinates and evaluates the operation of the department related to Nutrition Services at the facility level. These include participation in human resource management, fiscal management, information management, and environmental services management on a day to day basis. The Supervisor of Nutrition Services is responsible for personal professional development, and promotes ongoing staff development, and team building.

The Nutrition Services Supervisor is responsible for performing the following activities according to related policies and procedures and any government regulations and legislation: all aspects of food service production and distribution to related areas with emphasis on portion control, waste control, proper sanitation and safety. The Nutrition Services Supervisor prepares all food according to menu and therapeutic specifications; monitors and ensures food is served at optimal temperatures and leftovers are properly used according to established regulations and policies.

Responsibilities

Overview:

Ensures staff is scheduled on a daily basis in accordance with baseline budget and applicable overtime procedures.
Assists in the effective and efficient provision of staff resources to meet department needs.
Applies the appropriate Human Resources staffing procedures to ensure the department is adequately staffed and takes action to mitigate vacancies.
Ensures the availability of competent and proficient staff necessary to provide and support the highest quality of work possible within existing resources.
Assists in administering annual vacation procedures.
Approves shifts swaps.
Coordinates and organizes staff meetings as required.
Provides reports, justifications and incident reports as required.
Participates in the application of the Attendance Support and Assistance Program.
Participates in the application of the performance appraisal process.
Implements audits related to the areas of responsibility and shares results with staff, applicable Regional Manager, Area Manager, Manager and other relevant stakeholders.
Assists in the achievement and maintenance of standards in accordance with overall professional and facility/regional standards.
In collaboration with the service team, identifies and recommends actions that will operationally improve the Nutrition Services Department.
Participates in the development and review of Nutrition Services Department policies and procedures.
Assists staff to maintain expertise as new methods and techniques are developed and introduced, as based on research findings.
Ensures documentation is complete and is consistent with facility/regional policy.
Reviews monthly financial reports, as required.
In consultation with the Regional Manager, Nutrition Services and/or Manager, Nutrition Services approves expenditures for the departments.
With the assistance of staff, identifies departmental areas of unnecessary expenditure in supplies and services, participates in the development and implements methods to reduce and/or reallocate same.
Ensures sufficient equipment for the department and makes recommendations for purchasing new and/or replacement equipment.
Participates in the planning of renovations.
Ensures appropriate security and use of supplies.
Responsible for purchasing, receiving, checking and storage of food and supplies as required. Responsible for reporting damaged or missing goods.
Ensures familiarity with all diets, the use of reference materials, and technical terms used in Nutrition Services.
Prepares all food in accordance with production schedules, standard recipes, quality standards (taste, texture, presentation and appearance) and portion control guidelines.
Prepares all food items as required for special and catered functions and other departmental programs (e.g. Meals on Wheels, Adult Day Program).
Completes preparations for all therapeutic or texture-modified foods required.
Adheres to the approved menu and therapeutic guidelines regarding the preparation and serving of therapeutic and/or texture-modified diets.
Makes necessary changes to the client menus as directed in consultation with the Manager, Nutrition Services or Registered Dietitian.
Monitors and records temperature of foods through storage, preparation and service to ensure established temperature goals are achieved or exceeded.
Maintains safe and healthy food preparation environment through compliance with “Food Safety Code of Practice” standards.
Ensures appropriate labeling, dating and storing or discarding of left overs, including hazardous food sample maintenance.
Assists with planning, organizing and evaluating menu items.
Ensures all relevant equipment is clean and operating efficiently.
Assists with inventory procedures.
Participates in orientation, training and mentoring of new employees and students.
Reports Maintenance needs, accidents, injuries, security issues and unsafe work conditions to the Supervisor or Manager. Completes all necessary documentation.
Complies with all regional and departmental policies and procedures.
Sundry duties as assigned.

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More about this job

Responsibilities

Oversee facility-level Nutrition Services operations, including staff scheduling, food production and distribution, food safety, inventory, purchasing, and budget-related activities. Support staff development and performance processes, maintain documentation and standards, and help improve service quality and efficiency.

Requirements

Requires Grade 12 education, a relevant leadership or supervision certificate or equivalent, and Dietary Level II, a recognized institutional or quantity cooking course, or Journeyperson Cook certification. Candidates need at least two years (4,030 hours) of healthcare food service or institutional cooking experience, a current Food Handler Training Certificate Level 1 or willingness to obtain it within six months, a Manitoba Class 5 driver's licence and personal vehicle, and demonstrated leadership, communication, organizational, and computing skills.

Skills

Leadership
Staff Scheduling
Human Resources Management
Budget Management
Food Service Operations
Food Preparation
Therapeutic Diets
Food Safety and Sanitation
Inventory Management
Purchasing and Receiving
Quality Control
Staff Training and Mentoring
Microsoft Office
Communication
Organization
Recordkeeping

Visa sponsorship

Not detected in the job text

Keywords

Nutrition Services
Food Service Production
Food Distribution
Dietary Level II
Institutional Cooking
Quantity Cooking
Food Handler Training Certificate Level 1
Food Safety
Sanitation
Therapeutic Diets
Texture-Modified Foods
Menu Planning
Portion Control
Waste Control
Staff Scheduling
Human Resources Management
Fiscal Management
Inventory Management
Purchasing
Microsoft Office
Outlook
Word
Excel
Access
PowerPoint
Performance Appraisal
Attendance Support and Assistance Program
Quality Standards
Food Temperature Monitoring

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