Patient Food Services Manager

2 weeks ago

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

As the Manager, Patient Food Services at Royal Victoria Regional Health Centre, you will be responsible for delivering exceptional patient, visitor, and community experiences through the preparation and distribution of meals and nourishments across various locations, including the main campus, offsite locations, catering, Meals on Wheels, and Meals to Go programs.

Leading a team of 62 dedicated professionals, you will empower, motivate, and inspire them to provide high-quality services that meet the nutritional needs of patients. You will uphold the centre's identity, Think Big, Own It, Care, Respect All, Work Together, while promoting a balance between work, life, and continuous learning.

You will leverage your industry expertise to optimize nutritional care and patient safety, contributing to the centre's expansion plans. Your passion for advancing perceptions in the Healthcare Food Service industry will drive you to continuously improve services and exceed expectations.

Responsibilities:

  • Oversee departmental training needs, including weekly huddles, in-services, and safety talks.
  • Recruit and retain staff, including development and promotion, mentorship, coaching, and performance management.
  • Resource planning to ensure seamless operations.
  • Work within collective agreement language to meet unionized staffing needs.

Financial Management:

  • Prepare, monitor, and review department operating budget based on historical trends and predictive analysis.
  • Identify opportunities for efficiencies and revenue generation, 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 compliance with optimum food safety standards.
  • Ensures safe tray delivery using the medication dispensing safety management model, adhering to IPAC best practices.
  • Liaisons with Public Health, Registered Dieticians, Speech Language Pathologists, patients, and unit managers, resolving concerns or recommendations timely.
  • Provides service recovery through patient rounding and patient satisfaction surveys.
  • Manages continuous improvement cycle to address concerns, increasing quality and service provided.
  • Oversees 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.
  • 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.
  • Ensures downtime procedures are in place, communicated, and tested.

Departmental Administration Responsibilities:

  • Reviews daily Staffing Timecards and authorizes payroll.
  • Assists Operations Director in decision-making surrounding improvement opportunities in areas of equipment, delivery meal system, types of service, and staffing requirements.
  • Monitors key performance indicators.
  • Risk avoidance by ensuring correct food handling techniques are consistent.
  • Ensures consistent, high-quality food is served to patients.
  • Ensures all equipment is functioning properly, ensuring consistent patient safety.
  • Reports and monitors 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 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, it may be an expectation that you are available to work weekdays and weekends, as well as all shifts - days, evenings, and nights.

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