Food Services Supervisor, Retail

nSPH Transition Information

As Providence Health Care prepares for the opening of the New St. Paul's Hospital, some aspects of this position may evolve during the transition period. While the overall nature of the role is expected to remain substantially the same, operational requirements may result in adjustments to scheduling, FTE, unit assignment, site or other operational details. Please note: This position is part of a planned Master Rotation transition associated with the opening of the New St. Paul’s Hospital (NSPH). Effective February 22, 2027, the position will transition to 1.00 FTE with working hours of 11:30–19:30, day rotation and Monday and Sunday as days off within Retail Food Services.

Summary

JOB SUMMARY:Within the context of a client and family centred model of care and, in accordance with the Mission, Vision and Values, and strategic directions of Providence Health Care, the person promotes a safe, respectful, and civil working environment for patients, residents, families, visitors and staff.Reporting to the Regional Manager, Retail Food Services or designate, the Food Services Supervisor, Retail, ensures that full-service cafeteria, coffee shop (if applicable) and catering services run smoothly for customer service, food quality, food safety, physical safety and merchandise excellence. Oversees the daily food service operations in assigned areas including supervising and training staff, staffing schedules, menu planning and ordering, inventory management, performing administrative record keeping for daily, weekly, and monthly periods, and performing daily cashouts and related financial entries. Approves timesheets and maintains accurate records on payroll system. Maintains food standards by participating in quality assurance activities and coordinates regular inventory counts. Ensures kitchen production for cafeteria items and catering orders are operating timely and effectively. Promotes and maintains excellent customer relations by resolving customer concerns and providing exceptional service. Maintains effective on-going communication with all levels of staff that fosters a respectful Food Services work environment. The Supervisor is accountable to ensuring daily operations are efficient and effective while maintaining quality standards. QUALIFICATIONS:Education, Training and Experience:Graduation from a recognized two-year program in Food Service Supervision plus one year’s recent, related experience or an equivalent combination of education, training, and experience. Food Safe Certificate 1.Skills and Abilities:• Ability to communicate effectively both verbally and in writing.• Ability to deal with others effectively.• Physical ability to carry out the duties of the position.• Ability to supervise.• Ability to organize work.• Ability to operate related equipment. 1. Supervises designated staff by preparing schedules, coordinating work assignments, evaluating employee performance, and determining and executing training and orientation requirements. Participates in staff development including but not limited to culinary skills, customer service, and food safety. 2. Oversees daily operations, proactively managing and troubleshooting issues across all facets of retail food services, including staffing, inventory, customer service, and equipment maintenance, to ensure seamless and efficient service.3. Plans, develops, and executes daily/monthly/seasonal/special menus and recipes using food costing calculations and inventory management, in consultation with Manager/Assistant Manager. Provides menu revisions as needed. 4. Participates in the department’s Quality Assurance Program including internal or external audits and inspections for food safety and physical safety. Leads the execution of satisfaction surveys and completing appropriate reports. Maintains manuals and statistical information for the department. 5. Oversees the preparation, portioning and/or serving of meals; performs cooking and/or Food Service Worker duties as required. 6. Ensures food, physical safety and sanitation practices and procedures are adhered to and that staff work in compliance with established safe work practices and procedures. Conducts regular sanitation inspections and initiates corrective action as required. 7. Ensures equipment is operating and safe; notifies Manager/Assistant Manager of equipment requiring servicing. Liaises with Facilities and Maintenance Operations for equipment repairs and maintenance as appropriate. 8. Estimates food requirements, orders and receives supplies, and resolves discrepancies with suppliers. Maintains accurate and timely inventories and provides daily reports related to cost control. 9. Oversees the storage of food and related items; establishes and ensures maintenance of food rotations in order to minimize spoilage and waste. 10. Coordinates and/or performs physical inventory counts, completes related forms and maintains records. Counts and replenishes stock based on established minimum/maximum levels; adjusts stock items as per established guidelines; makes recommendations for changes to inventory items and/or levels. 11. With direction from the Manager, participates in the planning and execution of catering functions for groups of varying size, including 200+ attendees, on time and to quality standards. Ensures food follows presentation requirements, and oversees the catered event from planning and start/set up, through to finish/take down. 12. Oversees the collection and receipt of cash and other payment methods for items purchased. Prepares, receives and verifies cash register float; verifies cash receipts against cash register printout and balances; prepares and completes any deposit slips; and performs daily cashouts and financial entries. Participates in investigations and corrective action plans for financial discrepancies as needed. 13. Monitors expenditures for assigned area; makes recommendations regarding budget for assigned area. 14. Oversees and updates standards and procedures for assigned area. 15. Carries out and participates in staff meetings. 16. Maintains records of staff such as names, phone numbers, availability of work and suitable work areas; calls in relief staff according to pre-determined guidelines; and processes requests such as vacation and leaves of absence by preparing appropriate documents and communicates decisions to employees as assigned. Completes timekeeping records and submits to payroll as assigned. 17. Independently handles customer complaints and concerns with professionalism, resolving issues promptly to ensure a positive dining experience and uphold service standards. 18. Performs duties in accordance with all sanitation and safety requirements (e.g., HACCP and WHMIS). Reports injuries and safety hazards to Manager or designate immediately. 19. Assists with planning and executing special events, such as holiday events, and any required follow up. 20. Carries out responsibilities in accordance with health and safety requirements. Immediately reports unsafe situations by notifying supervisor or other appropriate personnel. 21. Performs other related duties as assigned.

Job Accuracy Posting Flag

The hours of work, including start and stop times, days off, work area and work site may be subject to change consistent with operations requirements and applicable provisions of the Collective Agreement and statutes. **Testing may be required. ***A criminal record check may be required