Patient Food Services Manager

2 weeks ago

Barrie, Ontario, Canada Royal Victoria Regional Health Centre Full time
Job Summary

We are seeking a highly skilled and experienced Patient Food Services Manager to join our team at Royal Victoria Regional Health Centre. As a key member of our hospitality team, you will be responsible for leading our food services department and ensuring that our patients receive exceptional culinary care.

Key Responsibilities
  • Human Resource Management:
    • Oversee departmental training needs, including weekly huddles, in-services, and safety talks.
    • Recruitment and retention of staff, including development and promotion, mentorship, coaching, and performance management.
    • Resource planning to ensure seamless operation.
    • Work within collective agreement language to ensure unionized staffing needs are met.
  • Financial Management:
    • Prepare, monitor, and review department operating budget based on historical trends and predictive analysis.
    • Identify opportunities for efficiencies and revenue generation, and implement effective staffing solutions.
    • Responsible for monthly variance analysis and implementing corrective action plans to achieve a fiscally balanced budget.
  • Patient Food Services Patient Liaison and Safety Officer:
    • Accountable for safe food production, ensuring food is received, stored, produced, handled, and labeled in compliance with optimum food safety standards.
    • Ensures safe tray delivery using the medication dispensing safety management model while adhering to IPAC best practices.
    • Liaisons with Public Health, Registered Dieticians, Speech Language Pathologists, patients, and unit managers, and is responsible for timely resolution of concerns or recommendations brought forward.
    • Provides service recovery through patient rounding and patient satisfaction surveys.
    • Manages continuous improvement cycle to address all concerns while increasing the quality and service provided.
    • Overall departmental strategic planning of quality improvement activities, initiatives, and reporting in alignment with RVH's My Care Strategy.
  • Diet Office/Patient Menu Management:
    • Ownership of the Diet Office/Patient Menu management.
    • Maintains and supports daily operations of the Computrition Diet Manager database.
    • Conducts tray accuracy audits, modified texture consistency audits to ensure products are prepared, assembled, and delivered accurately and safely, ensures correct menu choices for therapeutic diets, allergens, and intolerances.
    • Ongoing menu item review, tasting, recipe development, patient feedback, and waste audit analysis to ensure menu offers the best quality, variety, and cost-effective products available.
    • Ensure downtime procedures are in place, communicated, and tested.
  • Departmental Administration Responsibilities:
    • Review daily Staffing Timecards and authorize payroll.
    • Assists Operations Director in decision making surrounding improvement opportunities in areas of equipment, delivery meal system, types of service, and staffing requirements.
    • Monitor key performance indicators.
    • Risk avoidance by ensuring correct food handling techniques are consistent.
    • Ensure consistent, high-quality food is served to patients.
    • Ensure all equipment is functioning properly, ensuring consistent patient safety.
    • Report and monitor quality and safety initiatives.
    Qualifications
    • Education:
      • Bachelor's Degree or years of experience in a similar position.
      • Degree in Food and Nutrition Management or a Registered Dietitian with a Bachelor's Degree in Food and Nutrition and accredited comprehensive internship program preferred.
      • Professional Registration: Active member in good standing with College of Dietitians of Ontario and National Association of Dieticians of Canada preferred.
      • Membership in the Canadian Society of Nutrition Management (CSNM) preferred.
      • Current Advanced Food Safety Training.
    • Experience:
      • Minimum of five years Food Service management experience in a unionized, Acute Care Hospital.
      • Minimum of ten years food service, production, and clinical nutrition experience.
      • Demonstrated competency with Computrition Healthcare Foodservice software system preferred.
    • Competencies:
      • Agent of change with ability to envision new concepts, methods, and plans.
      • Working knowledge of applicable legislation and regulations.
      • Effective leadership skills with the ability to coach, motivate, mentor, inspire, and direct teams.
      • Ability to delegate and assign work to resources and the ability to resolve issues and conflicts.
      • Demonstrated ability to foster a culture of safety which encourages prevention and risk/error elimination.
      • Demonstrated understanding of and aptitude for change management with a detailed understanding of implementing new processes in complex healthcare environments.
      • Understanding of budgets and fiscal responsibility.
      • Proven ability to meet deadlines and independently make decisions.
      • Effective communication and presentation skills.

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