Manager, Food Services, Inter-campus Operations
8 months ago
**Manager, Food Services, Inter-Campus Operations**
Retail Food Services Leadership
Vancouver, BC
In accordance with the Mission, Vision, Values and strategic direction of PHSA, safety, including both patient and employee safety, is a priority and a responsibility shared by everyone at PHSA. 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 is responsible for the overall planning, management, organization, and evaluation of all food service functions (including staffing, supplies, and operating budgets) in one of two assigned areas: patient or retail food services and within British Columbia Children’s Hospital (BCCH), British Columbia Women’s Hospital and Health Centre (BCW) and the British Columbia Cancer Agency (BCCA).
The Manager is responsible for building and maintaining exceptional customer relations by working in close collaboration with BCCH, BCW and BCCA leaders, and relevant departments, to ensure the efficient and effective provision of food services within these agencies. The Manager provides leadership and direction to all employees within food service operations in the areas of planning, management, organization and evaluations.
**What you’ll do**
- Maintains a strong working knowledge and understanding of customer requirements and expectations, ensuring that all internal and external customer requirements meet established service levels. Makes recommendations regarding current and future service adjustments.
- Establishes evaluation and feedback mechanisms for internal stakeholders to support continuous quality improvement. Assesses and evaluates current trends, recommends and implements improvements to services offered across the three organizations.
- Responsible for the hiring, orientation, training, and discipline of food service staff in accordance with PHSA policies, non-contract terms and conditions of employment or applicable collective agreements.
- Conducts regular quality assurance audits, compiles regular reports and monitors and ensures compliance with all quantity and quality controls and procedures and standards for sanitation and safety. In cooperation with Infection Control and Public Health, participates and documents procedures/results for quality control audits.
- Participates as a member in product selection committees, infection control committees, and any local Quality Assurance Committees as required. Responsible for monitoring the quality of all services provided within established and approved budgets.
- Delegates work, conducts staff performance evaluations and monitors performance to maintain daily efficiency and sanitation food service standards. Provides direction to staff through coaching, mentoring, skill and leadership development, performance and talent management.
- Creates a workplace culture that is consistent with PHSA’s culture that emphasizes the identified vision, mission and values of the organization.
- Ensures that appropriate quality and safety measures are in place and compatible with regulatory, industry and provincial standards (WSBC and WHMIS regulations), all the while ensuring achievement of cost efficiency, consistency, and standardization. Ensures compliance to food safety and infection control protocols.
- Coordinates the regular ordering of supplies as needed within each site, deals directly with suppliers either on the open market or by tender contract and group purchasing according to department and Supply Chain policies and procedures. Supervises the receiving, storage, and control of all supplies according to established standards and safety specifications. Represents the department at group purchasing and tender contract meetings and participates in ongoing product evaluation and cost comparison as part of the purchasing process.
- In consultation with the Director, plans the annual department budgets, establishes fiscal priorities and resource allocation for food services in assigned agencies. Is responsible for ongoing adherence to budget objectives for supplies, staffing, and equipment. Monitors, identifies variances and takes corrective action for approved budgets.
**What you bring**
**Qualifications**:
- A level of education, training, and experience equivalent to Baccalaureate Degree in Human Nutrition, Food Science, Business Administration and/or a related discipline, plus a minimum of five (5) years' recent related managerial experience leading food services initiatives in a health care environment. Recent, related experience in Food Quality Improvement and Food Policy at a management level or an equivalent combination of education, training and experience will be a key asset. Registered Dietitian or Certified Nutrition Manager (CNM) or eligible for certification with Canadian Society of Nutrition Management (CSNM) required.
Skills & Knowledge
- Awareness of and commitment to learning and und
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