The salary range for this position is CAD $46.37/Hr. – CAD $66.66/Hr.

Join Providence Health Care and play a key leadership role in enhancing the patient and resident experience through exceptional food services!

Reporting to the Director, Food Services, the Manager, Food Services (Patient) provides operational and strategic leadership for patient and resident food service programs across designated PHC sites. This role oversees food production, menu and recipe development, procurement, resource management, and service delivery to ensure safe, high-quality, nutritious, and cost-effective food services.

Working closely with clinical, operational, and vendor partners, the Manager drives continuous improvement, supports innovation, and leads initiatives that enhance service quality, operational performance, and patient satisfaction. This position also provides leadership in team development, quality assurance, and strategic planning, helping advance PHC’s commitment to exceptional patient-centred care and food service excellence.

Education, Training and Experience:

• Bachelor’s Degree in Food Service Nutrition Management, Dietetics, or Nutrition
• Current registration with the College of Health and Care Professionals of British Columbia or Canadian Society of Nutrition Management
• Five (5) to seven (7) years’ recent, related experience including three (3) years of leadership experience in food services management in a hospital or similar large institutional environment or an equivalent combination of education, training and experience.
• Current Food Safe Level 1 and 2 certifications.
• Red Seal Chef Certification or graduation from a recognized culinary training course or equivalent is an asset.
• Experience in a unionized environment is an asset.
• Project management training and/or experience are an asset.

Skills and Abilities:

• Demonstrated ability to plan, consolidate, and deliver high quality services in a cost-efficient, customer-focused manner.
• Broad knowledge of the health care system.
• Demonstrated knowledge of quality assurance systems.
• Knowledge of industry-recognized Food Safe and infection control procedures.
• Demonstrated ability to resolve issues in a customer service environment, tactfully and equitably, with minimal supervision.
• Demonstrated ability to handle stressful situations in a consistent and positive manner.
• Demonstrated analytical, problem solving and dispute resolution skills.
• Excellent communication skills with various levels of the organization, both orally and in writing.
• Ability to promote and ensure compliance with local regulations and accreditation standards.
• Demonstrated ability to lead and motivate teams through effective coaching, mentoring, and performance management.
• Demonstrated ability to work effectively, both independently and as part of a team.
• Effectively prioritize workload and ability to work under pressure to meet deadlines.
• Demonstrated ability to operate related equipment including relevant computer applications.
• Use of a personal vehicle to travel between multiple sites.
• Physical ability to perform the duties of the job.

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