Position Overview

Responsible for planning, organizing, and coordinating all activities related to the provision of meal service to patients/clients. This includes coordinating the food service area, equipment, and procurement of patient/client related products and supplies.

MAIN FUNCTION:

Under the direction of the Manager – Food Services - NFS, the incumbent is responsible for ensuring a high-quality of service in the provision and supervision of Food Services in the areas of ingredient control, production, meal assembly and distribution, diet office, and warewashing.

The Coordinator – Food Services plans and oversees the operations of patient food services staff, including employee training, evaluation, scheduling and recruitment.

Experience

• 3-5 years Food Service experience in a supervisory position, preferably in a hospital setting.
• Knowledge of trayline assembly, dishroom operations, quantity food production and the use of computers in food service.
• Must have experience with human resource management including job interviews, performance appraisal, scheduling and disciplining of staff.
• Demonstrated leadership abilities in a team environment.
• Combination of education and experience will be considered.

Education (Degree/Diploma/Certificate)

• Successful completion of a recognized two-year Food and Nutrition Management program or equivalent or Bachelor in Human Nutritional Sciences.

SPECIAL TRAINING:

• Training in WHMIS and HACCP certificate desirable.
• Knowledge of and experience with computers is essential (CBORD – Food Service and Nutrition Suite, Microsoft Word, Excel and Outlook.

Certification/Licensure/Registration

• Valid certification from a recognized Food Handler's course required.
• Eligibility for registration with related professional association is an asset.

Qualifications and 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.
• Able to demonstrate interpersonal communication, organizational, problem-solving and conflict resolution skills.
• Must be able to communicate effectively in English both oral and written.
• Adheres to all safety and health regulations and work place practices.
• Ensures safe receiving, storage, and handling of food and other supplies in accordance with established policies and procedures.
• Maintains confidentiality of staff and patient information (including PHIA).
• Must be capable of organizing and prioritizing tasks for self and direct reports.
• Ability to work as a team member and independently in a time sensitive and fast-paced environment.

Physical Requirements

• Visual, aural acuity and manual dexterity required.
• Exposure to temperature variations and noise.
• Position may involve bending, reaching, lifting, pushing, and pulling.
• Standing and walking for sustained periods
• Exposure to chemical cleaning supplies.