ABILITIES

• Leadership and Team Management: Ability to lead, motivate, and manage a diverse team, fostering a positive, cooperative, and high-performance work environment.
• Excellent Communication Skills: Strong verbal and written communication skills to interact effectively with patients, staff, vendors, and other hospital departments.
• Problem-Solving and Decision-Making: Ability to identify issues, analyze situations, and implement effective solutions quickly, ensuring minimal disruption to food services.
• Attention to Detail: Strong attention to detail to ensure that all meals meet quality standards, dietary requirements, and safety protocols, and that food service operations run efficiently.
• Time Management and Multitasking: Ability to prioritize tasks, manage competing demands, and meet deadlines in a fast-paced, high-pressure environment.
• Food Safety and Hygiene Knowledge: Comprehensive understanding of food safety regulations, infection control protocols, and best practices in food handling, storage, and preparation.
• Customer Service Orientation: Ability to provide excellent customer service by addressing concerns, responding to feedback, and ensuring high levels of patient and staff satisfaction.
• Budgeting and Financial Management: Ability to understand departmental budgets, control costs, optimize inventory, and ensure the efficient use of resources without compromising quality.
• Analytical and Critical Thinking: Ability to assess operational data, patient feedback, and team performance to identify areas for improvement and implement corrective actions.
• Flexibility and Adaptability: Ability to adapt to changing needs and circumstances, including handling unexpected situations, dietary changes, or emergency food service requests.
• Collaboration and Interpersonal Skills: Ability to work effectively with other departments,
• Training and Development: Ability to train, mentor, and develop staff to enhance their skills and knowledge, while ensuring adherence to all operational and safety standards.
• Conflict Resolution: Ability to manage and resolve conflicts in a calm, professional manner, ensuring a harmonious and effective working environment.
• Technology Proficiency: Familiarity with food service management software, inventory control systems, and standard office technology (e.g., word processing, spreadsheets) to streamline operations.
• Physical Stamina and Endurance: Ability to work in a physically demanding environment, including standing for extended periods, lifting moderate weights, and working in kitchen or food preparation settings.

EDUCATION, KNOWLEDGE and EXPERIENCE

• Post-secondary education in Food Service Management, Culinary Arts, Hospitality Management, or a related field.
• Certified Food Safety Manager certification, or the ability to obtain certification within a specified time frame.
• Minimum 3-5 years of experience in food services management, preferably in a healthcare or hospital environment, with at least 1-2 years in a supervisory or leadership role.
• Knowledge of food safety regulations, infection control protocols, and safe food handling practices.
• Understanding of dietary requirements and restrictions (e.g., allergies, special diets, religious or cultural preferences), particularly in a healthcare setting.
• Familiarity with food services in a hospital or healthcare environment, including patient meal service, food delivery systems, and meal preparation for specific patient needs.
• Knowledge of inventory control practices, ordering systems, and cost-effective food procurement strategies.
• Understanding of budget planning, cost control, and resource allocation to maintain fiscal responsibility within the food services department.
• Knowledge of relevant health and safety regulations, including occupational health and safety standards, sanitation practices, and workplace safety protocols.
• Awareness of best practices in customer service, particularly within a healthcare setting, with an emphasis on improving patient satisfaction.
• Familiarity with food service management software, scheduling tools, and standard office software (e.g., spreadsheets, word processing).
• Knowledge of quality assurance practices and the ability to implement continuous improvement processes in food service operations.
• Experience in meal planning and preparation for large-scale operations, including special dietary needs and patient-centered food services.
• Customer service experience, particularly in a hospital or healthcare environment, with a focus on patient and staff satisfaction.
• Conflict resolution experience, with a demonstrated ability to handle disputes or issues that may arise within the team or with patients/guests.

Responsible for ensuring the efficient and effective delivery of high-quality food services that meet the nutritional, dietary, and cultural needs of patients, staff, and visitors. This position oversees the daily operations of the food services department, including meal preparation, menu planning, food safety, and staff supervision. The Food Services Supervisor ensures compliance with all relevant health, safety, and regulatory standards while fostering a patient-centered approach to service delivery.