Supervisor
4 months ago
**Job Description**:
Patient Food Services is responsible for the preparation and distribution of approximately 365,000 meals to RVH patients annually. Our goal is to provide exceptional food services with attention to variety, taste, nutrition, food safety and attractive presentation, to meet and exceed patient expectations. In addition to providing meals to RVH inpatients, we service multiple community agencies (Meals on Wheels, Helping Hands) and support a robust in house catering operation and ‘Meals to Go’ frozen meal line. Our food is prepared onsite in a fully operational kitchen by our qualified culinary team of Red Seal Chefs. We use cook-serve and cook-chill production, as well as B-Lean flexible work cell design for meal tray assembly. Our meals are heated by convection rethermalization technology in the BPod meal delivery system. We use Computrition Foodservice software for nutrition care management. On admission, the patient’s diet order and food preferences/ allergies/ intolerances are obtained and Computrition customizes the patient menu from our 7 day cycle menu selections and alternatives Daily tray accuracy audits and post retherm temperature audits are in place to validate optimum food safety. Patient Food Service Satisfaction surveys are circulated to all patients each week to capture patient satisfaction and obtain feedback. This provides a further avenue to perform service recovery or obtain further food preferences. Through the delivery of quality food, our staff of dedicated, certified Food Handlers, supported by Team PFS Diet Clerks, Diet Technicians and Food Service Supervisors, touch the lives of hundreds of patients and their families at RVH every day.
As a **Patient Food Service Supervisor**, in conjunction with the Food Service and Nutrition Management team, you will be responsible for food service operational management; which includes food production, assembly, distribution, safety, sanitation, ware washing, human resource leadership, quality and risk management and menu management.
- Graduation from a CSNM Accredited Program in Food Service and Nutrition Management
- Food Safety Training Certificate - mandatory
- Three years’ recent supervisory experience, preferably in hospital setting
- Mandatory - Professional Affiliation - Canadian Society of Nutrition Management
You will be a great fit for this position if you have:
- Supervisory skills, knowledge of food service systems
- Knowledge of clinical nutrition
- Ability to conduct and contribute to meetings
- Organizational skills - time management ,set priorities, ability to multi-tasking
- Communication skills, customer service skills
- Computerization skills
- Planning, directing, coordinating, delegating, recruiting, interviewing, teaching, motivating, coaching, evaluating and disciplining employees
- Team player-ability to support peers and subordinates to achieve success
- Morale-building skills
- creating a positive culture conductive to employee growth
- Problem solving, decision-making
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