Manager, Food Services (Patient)

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 position promotes a safe, respectful, and civil working environment for patients, residents, families, visitors and staff. Reporting to the Director, Food Services, or their designate, the Manager, Food Services (Patient) provides leadership and management of human, financial and material resources for patient/resident food services at a designated Providence Health Care (PHC) site(s). The Manager oversees the development of new recipes, menu development, works with vendors to trial new products, manages food purchasing and inventory within operational budgets. Responsible for implementing and monitoring initiatives and key performance indicators, and general strategic input into food production and procurement across PHC. Ensures effective forecasting and utilization of resources and compliance with departmental commitments. Develops goals and objectives for the portfolio and provides recommendations to the Director, or designate, regarding strategic direction, new initiatives, business development, and partnership opportunities. Responsible for the overall planning, organization, and oversight of functions within the production kitchen, including administrative tasks, working closely with key partners, both internal and external to PHC.Promotes operations and service excellence and quality through the evaluation, improvement and enhancement of patient/resident food service and meal distribution systems, equipment, information systems, processes and facilities; develops proposals for new or expanded services or redistribution of resources. Assesses, implements, monitors and continually improve training and education tools for staff and ensure employee training, implementation and managing of performance improvement plans. Supports the contractual relationship between PHC and designated vendors and contract services. Acts as a liaison between clinical, ancillary and business partners and the medical and program/operational leaders of facilities regarding issues within the portfolio to ensure mutual success in implementing strategic and service delivery plans.QUALIFICATIONS:Education, Training and Experience:Bachelor’s Degree in Food Service Nutrition Management, Dietetics, or Nutrition, and current registration with the College of Health and Care Professionals of British Columbia or Canadian Society of Nutrition Management plus five (5) to seven (7) years’ recent, related experience including three (3) years of leadership experience in food services management in a hospital or similar large institutional environment or an equivalent combination of education, training and experience. Current Food Safe Level 1 and 2 certifications.Red Seal Chef Certification or graduation from a recognized culinary training course or equivalent is an asset. Experience in a unionized environment is an asset. Project management training and/or experience are an asset.Skills and Abilities:• Demonstrated ability to plan, consolidate, and deliver high quality services in a cost-efficient, customer-focused manner.• Broad knowledge of the health care system.• Demonstrated knowledge of quality assurance systems.• Knowledge of industry-recognized Food Safe and infection control procedures.• Demonstrated ability to resolve issues in a customer service environment, tactfully and equitably, with minimal supervision.• Demonstrated ability to handle stressful situations in a consistent and positive manner.• Demonstrated analytical, problem solving and dispute resolution skills.• Excellent communication skills with various levels of the organization, both orally and in writing.• Ability to promote and ensure compliance with local regulations and accreditation standards.• Demonstrated ability to lead and motivate teams through effective coaching, mentoring, and performance management.• Demonstrated ability to work effectively, both independently and as part of a team.• Effectively prioritize workload and ability to work under pressure to meet deadlines.• Demonstrated ability to operate related equipment including relevant computer applications.• Use of a personal vehicle to travel between multiple sites. • Physical ability to perform the duties of the job.1. Manages the day-to-day operations of Food Services at the site(s) by providing key management support to ensure effective forecasting and utilization of resources and compliance with departmental commitments including:• Coordinating the establishment of schedules, task assignments, and allocation of staff hours and equipment.• Developing, revising and evaluating cyclical menu plans and coordinating recipe development and testing processes.• Providing opportunities for client feedback, listening to client issues, investigating and resolving operational issues involving service level concerns or staff performance issues.• Ensuring materials and requirements meet established standards and applicable policies, practices and procedures are understood and followed.2. Participates in the development of standard recipes for Patient and Long Term Care menus across PHC, in accordance with nutritional and therapeutic needs. Taking seasonality and local sourcing into account, while meeting financial targets. Supports the development of retail recipes and menus for the organization. 3. Oversees food and supply purchasing and inventories, storage, rotation and waste management. Liaises with the Logistics team and vendors/contractors on the delivery and receiving of supplies and equipment. Participates in ongoing product evaluation and cost comparison as part of the purchasing process. Investigates suitable substitutes when a product is in short supply or fails to meet the changing requirements.4. Partners with the Professional Practice/Clinical Nutrition leaders to foster a cohesive relationship with clinical services to ensure department and clinical operations priorities are effectively managed within a patient/resident centred model of care. 5. Promotes operations and service excellence through the evaluation, improvement and enhancement of service quality and delivery, processes, systems, and equipment by:• Conducting regular quality assurance and patient/resident satisfaction audits and compiling appropriate reports. • Monitoring and ensuring compliance by staff with all quantity and quality controls, sanitation, and safety procedures and standards. • Developing and implementing staff orientation and in-service education programs. Ensures that staff are trained to perform all procedures associated with fire, safety, and emergencies according to PHC policy. • Participating in and documenting procedures/results for Quality Control Audits. Initiates solutions and follow-up in consultation with the Director, or designate, and/or Clinical Site Leader(s). 6. Responsible for the recruitment, hiring, orientation, training and development, and performance management of designated supervisory and front-line staff including:• Supervising and directing staff using effective management techniques (e.g. coaching, mentoring, skill and leadership development, decision making, coalition building, performance management.• Evaluating individual and team performance in collaboration with appropriate internal stakeholders.• Investigating work and staff issues and where necessary, initiating disciplinary action up to and including termination; applying various collective agreements at their site/facilities; facilitating problem solving and decision making pertaining to various labour relations workplace issues; and working collaboratively with Human Resources staff to access their advice and support as appropriate; and, approving essential services as necessary.7. Manages the effective and efficient utilization of the portfolio budget to determine progress towards stated financial goals and objectives and to enable the achievement of operational goals and strategic plans including:• Participating in the development of the budget and making recommendations into budget requirements for related planning initiatives.• Monitoring expenditures and variance analysis reporting and reviews.• Recommending and implementing remedial action.• Participating in the joint audit process and in internal client audits, including the collection, interpretation and presentation of data.8. Participates in the development of goals and objectives for the portfolio, ensuring plans are consistent with and complement the organization’s overall strategic plan. Provides recommendations to the Director, or designate, regarding strategic direction, new initiatives, business development, and partnership opportunities. 9. Develops and establishes policies, strategies and operating objectives consistent with those of the organization to ensure efficient and effective implementation of plans and services within the designated portfolio.10. Checks and requisitions the maintenance and repair of equipment and facilities as needed. Instructs employees regarding correct procedures in the use and cleaning of equipment.11. Works with the Director, or designate, to manage and maintain the contractual relationship between PHC and vendors and contracted services to ensure services meet or exceed PHC specifications including:• Liaising with vendor and contractor personnel and monitoring existing agreements for contract adherence.• Monitoring and reviewing performance to contracts.• Responding to service issues and escalating issues as required.• Coordinating and/or participating in committees and meetings involving facility leadership/staff, contractors, and patients/residents.12. Builds positive relationships and acts as a liaison between clinical, ancillary and business partners and the medical and program/operational leaders of facilities.13. Participates in organizational and external committees and represents the Director, or designate, as required.14. 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