Job Title:

FOOD SERVICE SUPERVISOR, PATIENT OR RETAIL FOOD SERVICES, C&W

Requisition #:

184887

Job Location:

Canada-British Columbia-Vancouver

Department:

Retail Food In-House

Job Type:

Temporary, Part Time

Start Date of Employment:

14-Jun-2025

Posting Date:

06-Jun-2025

Work Days:

Tue, Wed, Sat, Sun, Stat,

Hours of Work:

11:30-19:30,11-19:00

Work Site:

4500 Oak Street, Vancouver

Salary/Rate:

$32.81/Hour

Job Summary: In accordance with the Mission, Vision and Values, and strategic directions of Provincial Health Services Authority patient safety is a priority and a responsibility shared by everyone at PHSA. As such, the requirement to continuously improve quality and safety is inherent in all aspects of this position. The Food Service Supervisor oversees food service operations for patients, residents, customers and/or clients by supervising designated staff, coordinating work assignments, evaluating employee performance, facilitating training and maintaining department standards and procedures. The role receives and processes diet orders in a progressive centralized diet office setting as required and utilizes a variety of computerized applications and performs other related administrative duties as required. The Food Service Supervisor supports the development of Food Services mission, philosophy, policies, objectives and standards and promotes good public and interdepartmental through effective communication and relationships. Duties/Accountabilities: 1. Supervises Food Service Workers, Cook I, Dietary Clerks and/or Lead Hand, Food Service Workers by coordinating work assignments, maintaining staff records, evaluating employee performance, maintaining department standards and procedures, determining related training and orientation requirements, and/or organizing and conducting staff meetings. Reports significant concerns regarding employee performance to the Manager or designate. Oversees and updates standards, duty lists and procedures as assigned. 2. Reviews, processes and updates food intake reports, and food processor programs. Communicates updates and changes to relevant staff. 3. Monitors the scheduling of work assignments for staff and identifying utilization issues and participating in the recruitment and selection of staff, as required. Recognizes and resolves most issues independently. Maintains timekeeping records and allocates relief staff to meet staffing requirements in conjunction with the Staffing office. 4. Plans menus, develops recipes according to established standards, and estimates food inventory requirement including writing and checking patient and resident menus according to diet prescriptions. 5. Visits patient and/or resident units routinely regarding diet and food preferences and acceptance, to resolve concerns or issues and/or provide routine diet instruction as delegated by dietitians, researching new food items as required. Generates therapeutic patient’s menu calculation reports and recipe calculation report for Dietitians as required. 6. Engages with clients, customers and various stakeholders to resolve concerns or issue, and to obtain feedback on service improvements and performs cashier functions, including operating the cash register and verifying cash out sheets, in accordance with established procedures as required. 7. Coordinates various food services and billing including assisted living, and outpatient clinic production, and/or catering or catering events. Coordinates and confirms catering for the next day and/or events disperses copies of orders to the appropriate departments; ensuring orders are delivered on time. 8. Ensures food handling and preparation is conducted in accordance with established practices and procedures and legislated standards, e.g. food safety plan, Hazard Analysis and Critical Control Points (HACCP) guidelines, food texturing guidelines. Ensures that food and supplies are handled, stored and maintained safely and efficiently, including maintenance of equipment operating and cleaning standards, audit documents, food rotations and leftovers to minimize risk, spoilage and waste. 9. Monitors and estimates requirements for food and related supplies; makes recommendations regarding budget, such as updating and adjusting guest, staff and/or cafeteria meal pricing according to market pricing and PHSA standardized pricing schedule. Coordinates and implements the ordering and receiving of supplies, including resolving discrepancies with suppliers. Meets with supplier representatives to discuss quality and delivery issues and/or concerns, and to review new products. 10. Arranges for the periodic maintenance and repair of equipment. Completes work orders for routine repairs and servicing, and makes recommendations for purchase/replacement or major repairs. 11. Communicates and interprets regulations and standards to staff to ensure compliance with Worksafe BC, including maintaining records of current Material Safety Data sheets and compliance with Workplace Hazardous Material Information System and all related training documentation. 12. Cooperates and collaborates with the Occupational Health & Safety Committee by performing regular workplace inspections, investigating injuries and completing related documentation. Participates in return to work, fire prevention and disaster plans as required by the employer. 13. Participates in Quality Improvement by conducting audits and satisfaction surveys, completing appropriate reports, providing feedback, identifying and following up on action plan/risk factors, and making recommendations for improvements to the menu or managing of the department to the Manager or designate. 14. Participates in the preparation, portioning and serving of meals, and sanitation activities, as required. 15. Performs a variety of food services administrative duties, including compiling statistics, creating spreadsheets, preparing documents and reports, maintaining records and files. Maintains and updates records such as staff attendance records and food temperature. Participates and contributes at various meetings as required by the employer. 16. Performs other related duties as required. Qualifications: Education, Training and Experience Graduation from a recognized two-year program in Food Service Supervision plus one year's recent, related experience or an equivalent combination of education, training and experience. Certificate in Food Safe Level 1. Skills and Abilities • Ability to communicate effectively both verbally and in writing. • Ability to deal with others effectively. • Physical ability to carry out the duties of the position. • Ability to supervise. • Ability to organize work. • Ability to operate related equipment.

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