Food Service Supervisor

4 days ago

Penetanguishene, Canada Waypoint Centre for Mental Health Care Full time

POSITION TITLE

Food Service Supervisor

SHIFT TYPE

Rotating days, evenings, nights, weekends, & holidays

DEPT/PROGRAM

Food Service

JOB CLASS

Food Service Supervisor

EMPLOYMENT TYPE

Part Time (up to 24 hours per week)

RATE OF PAY

$32.64-$37.60 per hour

WORK SCHEDULE

Part-Time up to 24 hours per week, as per schedule

EMPLOYEE GROUP

OPSEU

POSTING TYPE

Open

POSTING DATE

December 16, 2024

HYBRID ELIGIBLE

No

NUMBER

1

Waypoint Centre for Mental Health Care is a 315-bed academic and teaching hospital that provides specialized mental health, addiction and geriatric care. Located on the shores of Georgian Bay, we serve some of the most complex and disadvantaged individuals in Ontario and are the sole provider of high-secure forensic mental health services in the province.

The Food Services Manager is in search of a part-time Food Services Supervisor. The successful incumbent will provide functional supervision to individuals in the Cook, Food Service Associate and Clerk 2 classifications who perform the preparation, assembly and delivery of regular and therapeutic meals for patients and staff. Responsible for CBORD system operations, maintenance, data quality, reports and purchases as approved by the Manager and/or Assistant Manager; has DOA for receiving only.

**For information about funding incentives for nurses, our enhanced employee referral program, housing, orientation and other employment-related information please follow this link to our employment web page.**Join your team - Waypoint (waypointcentre.ca)**.**

**KEY ACCOUNTABILITIES**:

- Provide functional supervision in daily tasks, to staff in a food service operation to ensure proper procedures are followed for receiving, food storage, food issuing, preparation, assembly and distribution that meet all applicable standards for quality and timeliness; resolve routine operational problem identified and/or referred by staff and reporting to manager all issues beyond scope of supervisor position; scheduling of all Food Service Associates (Dietary Aides), Clerks and Administrative Assistant to meet operational needs.
- Monitor staff in the cleaning and sanitation of food service equipment, ware washing and work areas to ensure regulated and departmental standards are met and proper hygienic/sanitary conditions are maintained.
- Provide orientation to new staff and training such as annual WHMIS and other mandatory training to department staff, with periodic in-services to staff and drafting of staff bulletin to staff (in lieu of staff meetings).
- Play an ongoing role in quality control and customer service by providing a variety of tasks such as checking the accuracy of food trays at the end of the beltline and interfacing with patients concerning their dietary needs and requests; assumes “Champion” role in a key functional area as assigned including, e.g. hot and cold food production, ingredient control & retail operations.
- Assist in preparation of annual budget and regular monitoring through monthly operating statements and recommend cost effective measures as required; submit requests to purchase for minor equipment and small wares; approval of food & supply purchase orders under delegated authority.
- Maintain the CBORD Inventory Management software system engendering base recipe creation Responsible for CBORD system operations, maintenance, data quality, reports and purchases as approved by the Manager and/or Assistant Manager; has DOA for receiving only.
- Complete various operational reports and audits for quality, accuracy, safety and cost control; preparation of food and supply orders from time to time as may be required by the operation.
- Assume leadership role for special projects and sit on various standing and ad hoc committees.
- May assume responsibility for the entire department in the absence of Food Service Manager and Assistant Food Service Manager when assigned.

**REQUIREMENTS/QUALIFICATIONS**:

- Requires Food Handler’s Safety Course-Certificate from Simcoe Muskoka District Health Unit, renewable every 5 years.
- Requires Food Service & Nutrition Management Course (Community College/CHA) Certification. Accredited by the Canadian Society of Nutrition Management or equivalent.
- Knowledge of food handling, large volume food ordering, receiving, preparation, production, assembly and distribution processes in order to organize work schedules and plan distribution and service.
- Knowledge of general and therapeutic diets to check trays on beltline, conduct ad-hoc patient visitations and to instruct staff on food preparation.
- Supervisory practices and the OPSEU collective agreement to carry out functional supervision duties including instructing staff in hospital policies and procedures and relevant parts of legislation such as the Health Protection & Promotion “Food Premises” Act and the MOHLTC Compliance Standards to ensure compliance with standards of sanitation, food safety and general operations.
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