The Coordinator of Patient Food Services will report to the Manager of Food and Nutrition Services while providing leadership and oversight indirectly to the remainder of the Department.The Coordin...Show moreLast updated: 3 days ago
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The Coordinator of Patient Food Services will report to the Manager of Food and Nutrition Services while providing leadership and oversight indirectly to the remainder of the Department. The Coordinator will assist the Manager of Food and Nutrition Services to meet the overall responsibilities / goals of the Department.
Qualifications :
Adjusting Diet Office processes as required to meet the evolving needs of the organization
Training, and education of the Diet Assistant classification
Assisting Manager with recruitment and evaluation of Diet Assistant staff
Coordinating collection, analysis and reporting of quality improvement data through surveys and audits
Engaging in the planning, development and evaluation of FNS quality improvement initiatives
Planning, development, evaluation, maintenance and implementation of CBORD computer applications as well as to provide technical support
Contributing to the overall planning and monitoring effectiveness of the Department
Supporting manager with the overall planning and monitoring effectiveness of the Department
Administers counselling and disciplinary action as deemed necessary
Liase between Registered Dieticians and Dietary Assistant when needed
Maintain emergency downtime procedures
Education and / or Certification :
High School Diploma
Post-Secondary – relevant to Food Services or Clinical Nutrition
2-4 years’ experience in a Leadership role, preferably in Food and Nutrition Services required
Effective mentoring skills to lead and develop a high performing team of employees
Effective analytical skills, including the ability to integrate information from multiple sources to develop plans
Commitment to standards of excellence and accountability
Demonstrated initiative, good judgement and reliability
Effective skills and competencies in critical thinking, problem solving and conflict resolution skills
Effective organization and time management skills
Excellent written and oral communication
Knowledge of quality improvement principles
Knowledge of food service and clinical nutrition best practice and standards
Knowledge of Occupation Health & Safety Practices, principles and legislation
Member of the Canadian Society of Nutritional Management preferred