Food Service Supervisor

Job Description

WHAT'S THE JOB?

Hourly Rate: $25.00 per hour

Job Posting Date: November 5, 2025

The mandate of the Patient Food Supervisor/Trainer is to successfully coordinate and oversee all relevant activities of the Patient Food Operation with a special emphasis on Quality Assurance, Dietetic Undertakings (liaison with RDs), Food Safety (HACCP), and Occupational Health & Safety. The individual must be a team leader/team builder and is responsible for planning, organizing, directing and controlling departmental staff, resources and activities to meet established standards and ensure the efficient and effective operation of the Patient Food department.

Must promote Food Safety (HACCP), train and evaluate staff on maintaining Food Safety compliance and meeting the deliverables of the Performance Agreement. Able to meet deadlines, have a working knowledge of all kitchen equipment. Assist with the preparation of all catering orders.

If not Advanced Food Safety certified, must be able to complete and successfully pass within 3 months of employment. All mandated training (Dexterra, Stanton Territorial Hospital & mandated) must be successfully completed within the prescribed deadlines.

Position reports to: Food Services Manager

Qualifications

WHO ARE WE LOOKING FOR?

• 1-3 years’ supervisory experience in Patient Food Service Operation or equivalent education (Dietetic courses) / training (RD/Diet Technician
• Advanced (Level 2) Food Safety Certification
• Successful Vulnerable Police Check is mandatory
• A positive attitude, an eye for detail and appearance are a must.
• Maintains responsibility and accountability for personnel management functions of the department by utilizing support departments such as Human Resources, Occupational Health and Safety.
• Personnel Management includes new associate interviews, selection, hiring, training, evaluation and on occasion discipline and/or termination in accordance with Human Resources Policies and applicable Union Collective Agreement
• Maintains responsibility and accountability for the Financial Management of costs and expenses.
• Focuses on Quality Management to ensure established standards including HACCP standards and Retail Operational outcomes are met and maintained by performing daily/weekly/monthly inspections of retail operational equipment and procedural logs.
• Develops and follows appropriate policies, procedures, job routines to meet the needs of the Retail Operation.
• Ability to understand and carry out oral and written instruction and request clearly in English
• A member of CSNM is an asset