Zone: Western Zone
Location: WMH - Western Memorial Regional Hospital
Food Operations Supervisor
Western Zone - Food Services
Permanent Full-time
88015POS

Hours: 70 (8 hours; Days) 0530-1330; 0800-1600; 1200-2000 hours

Salary: HL13 (CAD50,890.00 - CAD66,157.00 per Annum)

Competition Number: VAC0010468

Posted Date: 2025-04-30

Closing Date: 2025-05-07

Western Health currently requires Food Operations Supervisor - Acute care & Rural Lead on a permanent basis. Reporting to the Regional Manager of Nutrition Services, the successful candidate will be responsible for the day-to-day operation of patient services and the cafeteria. The successful applicant is accountable for the day to day operations of the acute care kitchens with support to the retail operations and rural kitchens. This lead supervisor ensures adequate quantities of food and supplies are available and operational standards are met. The successful applicant will organize staffing, identify staffing needs and assist w planning for operational changes and efficiencies. The successful applicant will organize and plan staffing for food service operations ensuring that all work schedules adhere to departmental policies and the CUPE collective agreement. This position is also expected to provide coverage for the Regional Manager during their absence.

Specific Responsibilities
Human Resources
1. Responsible for Communicating with central scheduling for booking relief of food service staff and the approval of leaves.
2. Monitor and provide regular feedback on performance and completes Employee Performance Reviews (PA’s).
3. Ensure that all staff has the competencies required of their position and are aware of roles in the event of any emergency.
4. Participate in recruitment and orientation of new staff as required.
5. Update schedules, job descriptions, and job routines to ensure efficiency.
6. Discipline employees as matters arise in consultation with the Regional Manager.
7. Monitor sick leave on all staff in accordance with Attendance Management program.

Finance

8. Ensures adequate staffing needs are met in consultation with Central Scheduling in a fiscally responsible manner.
9. Utilizes audits to ensure operational efficiency and standards are maintained.
10. Reconciles invoices, and receiving reports for accuracy before payment.
11.Monitors reports (ie CBORD) to prepare monthly statistics, calculation of meal days and billing reports

Operations
12. Communicate with the lead supervisor/CBORD supervisor issues relating to the CBORD software systems specific to patient services, point of sale, diet office and production. Troubleshoots issues in kitchen operations to ensure safety and operational standards are met.
13. Ensure policies and procedures are reflective of practice and implemented to meet the needs of the department and organization.
14.Provide feedback to Acute Care Lead & Regional Manager in the use and purchase of food, supplies, and equipment.
15. Ensures safe and appropriate food and supplies are available as needed and to make alternate arrangements in event of shortages/recall/ service interruptions.
16. Monitors food service equipment to ensure safe operations and makes recommendations for replacement or capital submission, including specifications.
17. Travels to rural sites as needed to provide direction to frontline staff to ensure food safety compliance, adherence to texture and therapeutic guidelines; and promote operational standards and efficiencies

Communication
18. Meet with the Regional Manager to improve department functioning and communication.
19. Communicate updates, processes, procedures, and issues to staff.
20. Respond to menu and food service concerns from patients, residents, clients, family members, department and organization staff, and general public. Responds to calls from rural sites to ensure timely response to staff questions and facilitate daily operations.

Challenges:
• To ensure services to clients are maintained through successful management of staff.
• Interpretation of the collective agreement to ensure compliance and resolution of labor relation issues and concerns.
• The daily communication for scheduling of staff to ensure adequate coverage without going over budget with central schedulers.
• To establish and maintain effective communications and working relations with consumers, peers, employees, outside agencies and other related groups.

Qualifications: Completion of a recognized program in Food Service Supervision or equivalent. Active certificate in Advanced Food Safety Management. Experience working in food service management in a unionized environment (3-5 yrs preferred). Successful applicant must be prepared to travel if necessary. This challenging opportunity requires excellent communication, organization and problem solving skills. The successful applicant must be prepared to pursue further education (i.e. food safety certification) and/or to travel if necessary.

If there is no suitable candidate with the required qualifications other levels of experience and training may be considered for this position.

**A satisfactory record of work performance and attendance is required for this position.