Supervisor

If you are passionate about food and want to contribute in a meaningful way each and every day, the role of Food Services Supervisor at Alberta Health Services (AHS) may be the right fit for you! AHS promotes patient and family centered care by supporting the relationship between patients, families, and a variety of other health-care professionals. As part of a multi-disciplinary team you will be responsible for contributing to the delivery of high quality meals that promote good health. The Food Services Supervisor reports to the Manager of Food, Linen, Environmental, and Portering Services, and is responsible for maintaining food service operations at the site level for both our Retail and Patient Food Services departments. This position provides direction to front line workers and ensures that patients and customers receive the meals required to promote good health. As a key member of the Nutrition and Food Services team, you are responsible for leading and mentoring staff, promoting safe work environments, managing budgets, and implementing organizational and departmental initiatives.

The Supervisor performs a leadership role in the provision of food services at the site level and reports directly to the Manager of Food, Linen, Environmental, & Portering Services. Responsibilities include: Communicate the AHS vision to all team members and leads by example. Reinforce the AHS values daily. Establish and maintain a positive work environment, which sustains an exceptionally high level of Team Member morale. Demonstrate a can-do attitude towards patient and customer requests and strives to exceed expectations. Shows leadership in creating a culture that revolves around the experience and enjoyment of food. Demonstrates high personal integrity, business ethics and takes every opportunity to promote AHS's Retail Food Services. Strives for efficiency and continual improvement of staff productivity. Monitor day-to-day food service activities and provides oversight to the operation. Ensure safe work practices and conditions are present and observed. Upholding & exceeding food safety standards. Make site/unit level food service decisions in a complex, regulated food service environment. Review and monitor sales, food, supply and labour expenses to achieve departmental budgeted targets and ensure financial sustainability. Participate in the design and implementation of menus that meet customer/patient needs and are costed accordingly using predetermined cost controls and productivity targets/standards set by NFS. Promote quality improvement and staff engagement in operational problem solving. Acts as key contact to site administration and patient care for matters relating to Patient and Retail Food Services. Completing or staying current with daily administrative duties. Perform human resource management in compliance with the current collective agreement.

Effective communicator with strong organizational skills, client-focused orientation and commitment to providing quality services. Leadership skills, including demonstrated ability and comfort with decision-making responsibilities, coaching and teaching, and the ability to inspire and build confidence in others. Ability to manage human, financial and physical resources within an operating environment. Strong track record in establishing and maintaining effective working relationships with internal and external stakeholders. Excellent analytical and decision-making skills. Demonstrated ability in conflict management. Proven track record of purchasing, pricing, menu development, and inventory management. A clear pattern of professional and personal development.

As Required.

An undergraduate or graduate degree in hospitality management, business or leadership is preferred. Equivalencies of education and experience may be considered. 3-5 years of supervisory or management experience in a food service or health care environment. Intermediate and above proficiency with Microsoft applications. Food Safe Certification and WHMIS training. Familiar with Rationale ovens, steam tables and other commercial food service equipment.