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Patient Food Services Manager

1 month ago

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

Reporting to the Director, Hospitality, the Patient Food Services Manager is responsible for delivering exceptional patient, visitor, and community experiences through the preparation and distribution of meals and nourishments within the main campus, offsite locations, catering, Meals on Wheels, and Meals to Go programs.

Leading a team of highly motivated professionals, the Patient Food Services Manager empowers, motivates, and inspires a team of 62 aides, techs, chefs, clerks, and leaders.

Living and upholding RVH's identity (Think Big, Own It, Care, Respect All, Work Together), while appreciating the balance of life, work, play, and continuous learning, the Patient Food Services Manager leverages their deep industry knowledge to continuously optimize nutritional care and patient safety.

Passionately advancing perceptions in the Healthcare Food Service industry, the Patient Food Services Manager is responsible for:

Human Resource Management:
  • Overseeing 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 operations.
  • Working within collective agreement language to ensure unionized staffing needs are met.
Financial Management:
  • Preparing, monitoring, and reviewing department operating budgets based on historical trends and predictive analysis.
  • Identifying opportunities for efficiencies and revenue generation and implementing 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.
  • Ensuring safe tray delivery using the medication dispensing safety management model while adhering to IPAC best practices.
  • Liaising with Public Health, Registered Dieticians, Speech Language Pathologists, patients, and unit managers and is responsible for timely resolution of concerns or recommendations brought forward.
  • Providing service recovery through patient rounding and patient satisfaction surveys.
  • Managing continuous improvement cycles 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.
  • Maintaining and supporting daily operations of the Computrition Diet Manager database.
  • Conducting tray accuracy audits, modified texture consistency audits to ensure products are prepared, assembled, and delivered accurately and safely, ensuring 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.
  • Ensuring downtime procedures are in place, communicated, and tested.
Departmental Administration Responsibilities:
  • Reviewing daily Staffing Timecards and authorizing payroll.
  • Assisting Operations Director in decision-making surrounding improvement opportunities in areas of equipment, delivery meal system, types of service, and staffing requirements.
  • Monitoring key performance indicators.
  • Risk avoidance by ensuring correct food handling techniques are consistent.
  • Ensuring consistent, high-quality food is served to patients.
  • Ensuring all equipment is functioning properly, ensuring consistent patient safety.
  • Reporting and monitoring quality and safety initiatives.
QUALIFICATIONS:
  • 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.

Please note that applicants must have a minimum educational requirement of Grade 12 or equivalent and must demonstrate proven workplace excellence through commitment to strong job performance and attendance.

As a Regional Health Centre, our operations run 24/7 to provide necessary patient care. Depending on the program for which you are applying, it may be an expectation that you are available to work weekdays and weekends, as well as all shifts - days, evenings, and nights.