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Manager, Menu and Food Information Systems
2 weeks ago
Salary range: The salary range for this position is CAD $54.16 - $77.86 / hour Why Fraser Health?:
We’re seeking a dynamic, detail-oriented leader to join us as a Full Time **Manager, Menu and Food Information Systems**— a pivotal role in shaping how nutritious, safe, and patient-centered meals are delivered across our healthcare facilities. In this role, you’ll drive meaningful change by integrating technology with food service operations, leading system planning, menu development, procurement, and training across the health authority.
If you're ready to make a lasting impact through leadership, innovation, and collaboration—this is your opportunity.
Detailed Overview:
**Supporting the Vision, Values, Purpose and Commitments of Fraser Health including service delivery that is centered around patients/clients/residents and families**:
Reporting to the Director, Food & Clinical Services, the Manager is responsible for the operational delivery of the business processes provided by the food service information system including the planning, analysis, implementation, monitoring and evaluation of the system, regional menus and food procurement in conjunction with PHSA leads. The Manager oversees and provides leadership for appropriate food information systems supporting all modules at all sites across the health authority. Leads and ensures that food information systems are maintained in accordance to organizational standards. Reviews, recommends and creates plans for changes required to the system to meet the day-to-day business requirements and future business needs. Provides oversight of training internal staff on the food service information system, assigns, and maintains user groups, system documentation and education/training materials. Works in collaboration with the organization’s IM/ITS partners/department, Food and Dietitian Services department and other internal and external partners, as required. Supervises Leader(s), Menu and Food Information systems, Lead, Dietitian Information Systems and other designated staff.
**Responsibilities**:
- Leads the development, implementation, maintenance and integration of the food service information system for all sites across the organization.
- Leads the development, implementation, maintenance and integration of the patient and resident menu for all sites across the organization.
- Leads the procurement for food and related supplies for food service for all sites across the organization.
- Acts as an expert resource consultant to food services system users across the organization, and other related staff, as required.
- Evaluates and defines business process redesign opportunities available to food service managers and recommends solutions supported by appropriate modules to maximize staff and departmental operating efficiencies.
- Provides overall leadership and direction to team members using effective management techniques in an interdisciplinary team environment (e.g., coaching, mentoring, skill and leadership development, performance management).
- Analyzes and maintains database supporting system solutions by establishing quality checks and verification points for database accuracy and supervising data-entry personnel during the database building phase.
- Designs and implements training for all organizational staff on the system modules and the system-generated management reports and tools to ensure optimal user interaction with the system and develops appropriate end user training documentation.
- Communicates and documents all system failures, unusual delays, financial impacts, and impacts to patient care.
- Works in collaboration with the organization’s IM/ITS partners and vendors to provide system and database functionality support to end users, troubleshoot system and database issues and test system upgrades and enhancements prior to implementation.
- Develops, implements and maintains system backups and emergency recovery procedures for the department.
- Participates in the creation and maintenance of departmental standard operating procedures and System Requirements document relating to the system management tools and system use.
- Represents the department as required on regional and national user group conferences, corporate committees, task forces, and teams. Makes presentations on departmental initiatives as required.
- Carries out responsibilities in accordance with health and safety requirements. Immediately reports unsafe situations by notifying supervisor or other appropriate personnel.
- Performs other related duties as assigned.
Qualifications:
Baccalaureate in Dietetics or Nutritional Science from an accredited university and current registration with the College of Dietitians of British Columbia, supplemented by a minimum seven (7) years’ recent, related working experience in a food operations, procurement and information systems/technology management role in a health facility or an equivalent combination of education, training a
