Hours:

30 hours bi-weekly (; Weekends)

0700-1500 NAD 0700-1900 hours

Salary: HL15 (CAD56, 464.00 - CAD73, 403.00 per Annum)

Competition Number: VAC0014858

Posted Date: 2025-08-06

Closing Date: 2025-08-13

NLHS ? Western Zone currently requires a Support Services Supervisor 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 dietary and housekeeping services. The Support Services supervisor ensures adequate quantities of food and supplies are available, ensuring a high level of cleanliness throughout the facility, and operational standards are met. The successful applicant will organize staffing, identify staffing needs, and assist with planning operational changes and efficiencies. The successful applicant will organize and plan staffing for food service and housekeeping operations, ensuring that all work schedules adhere to departmental policies and the CUPE collective agreement.

Specific Responsibilities

Human Resources

Responsible for Communicating with central scheduling for booking relief staff and the approval of leaves.
Monitor and provide regular feedback on performance and completes Employee Performance Reviews (PA?s).
Ensure that all staff have the competencies required of their position and are aware of roles in the event of emergency.
Participate in recruitment and orientation of new staff as required.
Update schedules, job descriptions, and job routines to ensure efficiency.
Discipline employees as matters arise in consultation with the Regional Manager.
Monitor sick leave on all staff in accordance with Attendance Management program.
Finance

Arrange scheduling for employees to ensure adequate coverage while minimizing extra labour costs.
Ensure staff follow operational guidelines and implement policies to avoid unnecessary wastage.
Manage and secure cash float, petty cash, and vending deposits in retail service.
Oversee preparation of charge/billing/transfers of information for Finance Department at Month end reports.
Operations

Monitor the menus for all patients for all meals daily and adjusting the menu in response to food, supplies, equipment or staff shortages.
Communicate with the lead supervisor/CBORD supervisor issues relating to the Dietary Food Management/CBORD software systems specific to patient services, point of sale, diet office and production.
Oversee that the proper maintenance and cleaning of equipment is being completed.
Ensure policies and procedures are reflective of practice and implemented to meet the needs of the department and organization.
Ensure therapeutic nutrition and texture modified menus are accurate by regularly reviewing the guidelines, liaising with clinical dietitians for diet order as required, and adjusting for new products or menu items, in consultation with the Regional Manager.
Provide feedback to Acute Care Lead & Regional Manager in the use and purchase of food, supplies, and equipment.
Communication

Meet with the Regional Manager to improve department functioning and communication.
Communicate updates, processes, procedures, and issues to staff.
Respond to menu and food service concerns from patients, residents, clients, family members, department and organization staff, and general public.
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 a Bachelor of Science with major course work in food/nutrition is preferred however, individuals with a minimum of 2 years? supervisory experience, preferably in a unionized environment, may be considered. Experience or training in the areas of housekeeping/hospitality would be an asset. 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.