Position Overview

Under the direction of the site Manager of Food Services or designate, the Supervisor of Food Service ensures a high quality of service by efficient operation and planning of work, supervision of food service areas, procurement of food products, participation in Quality Improvement programs, training and evaluation of food service employees and supportive tasks relating to approved methods of food service. The supervisor oversees the operation to ensure food is served, stored and transported at the proper temperatures. The supervisor also oversees the ware washing staff and equipment to ensure proper temperatures, chemicals and occupational health and safety standards are met.

Experience

• Previous experience in food service.
• 2 years previous experience in a supervisory position preferably in a hospital or Long Term care setting.
• Experience with payroll and staff scheduling in a unionized environment.
• Experience with CBORD considered an asset.

Education (Degree/Diploma/Certificate)

• Complete high school education, Manitoba standards required.
• Successful completion of a recognized Food Service Supervisor program or equivalent.
• A combination of education and experience may be considered.

Certification/Licensure/Registration

• Valid certification from a recognized Food Handler’s course.

Qualifications and Skills

• Ability to prioritize workload and attend to department operations in a timely manner.
• Ability to be flexible and adapt to varying situations.
• English reading, writing, and comprehension skills are required.
• Computer and keyboard skills are required.
• Excellent interpersonal, communication and organizational skills.
• Conflict resolution and delegation skills.
• Decision making and problem solving skills.
• Must have or be able to acquire, within a reasonable period of time, a thorough knowledge of occupational hazards, safety precautions and regulations applicable to the area of supervision.
• Knowledge of CBORD computer software and computer keyboard skills considered an asset.
• Knowledge and familiarity of standard dietary terminology.
• Knowledge of HACCP (Hazard Analysis Critical Control Points).

Physical Requirements

• Physical demands include walking, sitting, lifting and carrying.
• Standing for prolonged periods of time on a daily basis.
• Computer terminal work.
• Dealing with employee conflict and general complaints from patients, residents and staff.
• Exposure to noise >85 dBA, hearing protection may be required.
• Exposure to chemical cleaning supplies.