Reporting to the Director, Hospitality, the Manager, Patient Food Services is responsible for exceeding patient, visitor and community expectations with the preparation and distribution of meals and nourishments within the main campus, offsite locations, catering, Meals on Wheels and Meals to Go programs.
Lead an eager group of highly motivated, experienced and engaged professionals.
Empower, motivate, inspire a team of 62 aides, techs, chefs, clerks and leaders.
Live and uphold RVH’s identity (Think Big, Own It, Care, Respect All, Work Together), while appreciating the balance of life, work, play and continuous learning : https : / / www.rvh.on.ca / careers / benefits-and-advantages /
Leverage your deep industry knowledge, to continuously optimize nutritional care and patient safety while helping plan RVH’s expansion : https : / / www.rvhplanourfuture.ca / our-plan / timeline /
Passionately advance perceptions in the Healthcare Food Service industry.
RESPONSIBILITIES :
Human Resource Management :
- Oversee departmental training needs, including weekly huddles, in-services, safety talks.
- Recruitment and retention of staff including development and promotion, mentorship, coaching, and performance management.
- Resource planning to ensure the plan for each role always allows for a seamless operation.
- Work within collective agreement language to ensure unionized staffing needs are met.
Financial Management :
Prepare, monitor and review department operating budget based on historical trends and predictive analysis.Identify opportunities for efficiencies / revenue generation and implement effective staffing solutions.Responsible for monthly variance analysis and implementing corrective action plans to achieve a fiscally balanced budget.Patient Food Services Patient Liaison and Safety Officer :
Accountable for Safe food production, ensuring food is received, stored, produced, handled and labelled in compliance with optimum food safety standards.Ensures safe tray delivery using the medication dispensing safety management model while adhering to IPAC best practices.Liaisons with Public Health, Registered Dieticians, Speech Language Pathologists, patients and unit managers and is responsible for timely resolution of concerns or recommendations brought forward.Provides service recovery through patient rounding and patient satisfaction surveys.Manages continuous improvement cycle to address all concerns while increasing the quality and service provided.Overall departmental strategic planning of quality improvement activities, initiatives, and reporting in alignment with RVH’s My Care Strategy.Diet Office / Patient Menu Management :
Ownership of the Diet Office / Patient Menu management.Maintains & supports daily operations of the Computrition Diet Manager data base.Conducts tray accuracy audits, modified texture consistency audits to ensure products are prepared, assembled, and delivered accurately and safely, ensures correct menu choices for therapeutic diets, allergens, and intolerances.Ongoing menu item review, tasting, recipe development, patient feedback & waste audit analysis to ensure menu offers the best quality, variety, and cost-effective products available.Ensure downtime procedures are in place, communicated and tested.Departmental Administration Responsibilities
Review daily Staffing Timecards and authorize payroll.Assists Operations Director in decision making surrounding improvement opportunities in areas of equipment, delivery meal system, types of service and staffing requirements.Monitor key performance indicators.Risk avoidance by ensuring correct food handling techniques are consistent.Ensure consistent, high-quality food is served to patients.Ensure all equipment is functioning properly, ensuring consistent patient safety.Report and monitor quality and safety initiativesQUALIFICATIONS : Education :
Bachelor’s Degree or years of experience in a similar position.Degree in Food and Nutrition Management or a Registered Dietitian with a Bachelor’s Degree in Food and Nutrition and accredited comprehensive internship program preferred.Professional Registration : Active member in good standing with College of Dietitians of Ontario and National Association of Dieticians of Canada preferred.Membership in the Canadian Society of Nutrition Management (CSNM) preferred.Current Advanced Food Safety Training.Experience :
Minimum of five years Food Service management experience in a unionized, Acute Care Hospital.Minimum of ten years food service, production and clinical nutrition experience.Demonstrated competency with Computrition Healthcare Foodservice software system preferred.Competencies :
Agent of change with ability to envision new concepts, methods and plans.Working knowledge of applicable legislation and regulations.Effective leadership skills with the ability to coach, motivate, mentor, inspire and direct teams.Ability to delegate and assign work to resources and the ability to resolve issues and conflicts.Demonstrated ability to foster a culture of safety which encourages prevention and risk / error elimination.Demonstrated understanding of and aptitude for change management with a detailed understanding of implementing new processes in complex healthcare environments.Understanding of budgets and fiscal responsibility.Proven ability to meet deadlines and independently make decisions.Effective communication and presentation skills.Unless otherwise stated applicants must have a minimum educational requirement of Grade 12 or equivalent and must demonstrate proven workplace excellence through commitment to strong job performance and attendance.
Please be reminded that as a Regional Health Centre, in order to provide the necessary patient care, our operations run 24 / 7. Therefore, depending on the program for which you are applying, it may be an expectation that you are available to work week days and weekends, as well as all shifts - days, evenings, and nights.
