Manager, Food and Nutrition Services Production and Procurement

Job summary

Lead and oversee food production, procurement, Passover, and ingredient control, including budgets, quality assurance, regulatory compliance, menu planning, and vendor contracts. Develop and engage the food services team while partnering with the Program Director and stakeholders to meet operational, financial, and client-service objectives.

Job details

Baycrest Hospital has an exciting opportunity for a Manager, Food and Nutrition Services Production & Procurement Food and Nutrition Services Posting Number: 10250 Position Type: Permanent Full-time Shift Type: Day, occasional evenings or weekends (if required) Bi-Weekly Hours: 75 Hours, 7.5 hrs/shift Union: Non-Union Date Posted: October 1, 2026 Internal Closing Date: October 8, 2026 About Us Baycrest Hospital and the Apotex Jewish Home for the Aged provide specialized geriatric care for older adults with complex medical, cognitive and dementia-related needs. As Canada’s only health system fully dedicated to aging and brain health, we bring together compassionate care, clinical excellence and leading expertise in dementia care, cognitive health and seniors’ wellness. Our integrated continuum — spanning hospital care, long-term care and community-based seniors’ services — ensures every older adult benefits from evidence-based practice, geriatric medicine and a team deeply experienced in aging and brain-health care. Job Summary Reporting to the Program Director, Food & Nutrition Services, the Manager, Food and Nutrition Services Production & Procurement is responsible for planning, directing, coordinating and evaluating the assigned sections of the department, including Purchasing, Production, Passover and Ingredient Control. The Manager will ensure that high quality, client-focused services, internal and external are provided in a timely cost-effective manner. The manager is also responsible for leading, motivating, and engaging the culinary team in order to provide an exceptional Client experience. Key Responsibilities Provide leadership and oversight for Production, Procurement, Passover, and Ingredient Control operations, ensuring the delivery of high-quality, client-centered food services. Partner with the Program Director, Food & Nutrition Services to develop, implement, and achieve departmental operational and strategic objectives. Manage departmental budgets, monitor financial performance, conduct variance analysis, and ensure effective stewardship of resources. Collaborate with Finance and key stakeholders to maintain alignment with budget targets and organizational goals. Oversee quality assurance, risk management, and continuous improvement initiatives to enhance service delivery, operational efficiency, and client satisfaction. Ensures compliance with the laws of Kashrut within areas of responsibility and be sensitive to diverse cultural needs within the scope of operations. Maintain compliance with all applicable legislative, regulatory, accreditation, and organizational standards, including public health, food safety, sanitation, and long-term care requirements. Develops seasonal and holiday menu designs and concepts for the Apotex, Hospital, Frozen Meal Program, and Day Center, monitoring industry trends. This includes all texture modified, and therapeutic menu requirements. Attends Food Committee meetings and considers resident feedback for menu planning. Works with vendors to source quality menu items that are cost effective. Ensures adherence to contract provisions with external partners, including agreed-upon standards, price-points, delivery schedules, nutritional analysis etc. Provides mentoring, coaching and regular feedback to help manage conflict and improve team member performance. Manages assigned staff in a manner that motivates and engages a cohesive Food Services professional/support team. Ensures compliance with the terms and provisions of the collective agreements. Complies with, and ensures staff compliance with health, safety, food preparation and sanitation requirements, including those mandated by legislative, regulatory provisions and Baycrest’s practices, policies and protocols. Performs other duties and responsibilities consistent with the job classification. Qualifications Bachelor of Applied Science degree, Food and Nutrition or diploma from a Food and Nutrition and Culinary program and/or Red Seal certification, or a combination of equivalent experience and post secondary education is required Advanced Food Safety Certification required Membership in the Canadian Society of Nutrition Management (CSNM) required Minimum of five years’ experience in managing a large volume food production and purchasing in a healthcare facility required Previous experience in managing non-union supervisors, and staff in a unionized environment required Purchasing/Procurement experience required Experience in overseeing cook-chill production and rethermalization systems Previous experience in a kosher establishment is preferred Proficient in the Microsoft suite of software, including MS Word, MS Excel. Proficient in Computrition and Meditech systems are preferred Excellent verbal, written and listening communication skills Demonstrated competence in financial analysis, budget development and workload measurement analysis Excellent analytical, problem solving, negotiation and conflict resolution skills Demonstrated advanced critical thinking, decision-making and strategic planning skills Ability to work effectively as a team member and independently to accomplish daily tasks Knowledge of Kashrut dietary laws and practices Knowledge of collective agreements Compensation At Baycrest, we take pride in ensuring our compensation structure is internally equitable and compliant with pay equity legislation. We believe compensation should be transparent, equitable, and reflective of your experience and growth. Our salary ranges are structured to support progression, from learning the role to demonstrating full proficiency. The salary range for this position is $103,348 to $129,185 per year. Your placement within the target hiring range will depend on your job-related knowledge, skills, abilities, and relevant education and experience, as well as considerations such as market conditions and internal equity. The starting salary will be determined using these factors to ensure fairness and consistency across the organization.

What you’ll do

Lead and oversee food production, procurement, Passover, and ingredient control, including budgets, quality assurance, regulatory compliance, menu planning, and vendor contracts. Develop and engage the food services team while partnering with the Program Director and stakeholders to meet operational, financial, and client-service objectives.

Requirements

Requires a relevant food and nutrition or culinary qualification, or equivalent education and experience, Advanced Food Safety Certification, CSNM membership, and at least five years managing high-volume food production and purchasing in a healthcare facility. Also requires procurement experience, experience managing staff in a unionized environment, and skills in financial analysis, communication, problem-solving, and knowledge of Kashrut and collective agreements.

Listed skills

• Quality assurance · Preferred
• Staff Leadership · Preferred
• Food safety · Preferred
• Risk Management · Preferred
• Financial analysis · Preferred
• Conflict Resolution · Preferred
• Procurement · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Food Production Management
• Procurement
• Budget Management
• Financial Analysis
• Menu Planning
• Food Safety
• Quality Assurance
• Risk Management
• Kashrut Compliance
• Staff Leadership
• Coaching and Mentoring
• Collective Agreement Compliance
• Vendor Management
• Conflict Resolution
• Strategic Planning
• Cook-Chill Production

Job areas

• Food & Beverage
• Management & Leadership
• Healthcare
• Logistics

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