What You Will Do

Summary

**As Providence Health Care prepares for the opening of the New St. Paul’s Hospital, some aspects of this position may evolve during the transition period. While the overall nature of the role is expected to remain substantially the same, operational requirements may result in adjustments to scheduling, FTE, unit assignment, site or other operational details.**

We have 1 Regular Part-Time, 0.95 FTE, Food Services Supervisor – Patient position.

Rotation: Days – Rotating, Thursday, Tuesday, Wednesday

Hours: 06:00-14:00, 12:00-20:00 (Production Supervisor)
Worksites: St. Paul’s and New St. Paul’s Hospital

We have 1 Regular Full-Time, 1.0 FTE, Food Services Supervisor – Retail position.

Rotation: Evenings – Monday, Sunday, Stats

Hours: 1130-1930 Tuesday – Saturday

Worksites: St. Paul’s and New St. Paul’s Hospital

Candidates applying to this posting will be asked to identify their preferred site and availability.

Reporting to the Manager, Food Services or designate, the Food Service Supervisor I (FSS1)/Diet Technician ensures diet orders meet Clinical Nutrition standards for inpatients and outpatients. They manage diet information using nutrition software, conduct malnutrition screenings, and gather patient diet preferences. Acting as a liaison between Clinical Nutrition and Food Services, they chart and update diet-related data in medical records and computerized systems. The FSS1/Diet Technician oversees daily food service in assigned areas, supervises staff, and maintains records including staffing schedules. They perform administrative duties, support food quality through assurance activities, and promote positive customer relations.

What You Bring

Education and Experience:

• Graduation from a recognized two-year program in Food Service Supervision.
• Retail: One year’s recent, related experience in Retail or an equivalent combination of education, training, and experience.
• Patient: One year’s recent, related experience or an equivalent combination of education, training, and experience.
• Food Safe Certificate 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.

What We Offer

• Competitive salary as per the FBA Collective Agreement, $34.81/hour
• Meaningful impact: Your dedication and expertise will directly impact the lives of our patients and community.
• Growth opportunities: We welcome individuals at all stages of their career, offering opportunities for professional development and growth.
• State-of-the-art facilities: The new St. Paul’s Hospital and health campus will be the most innovative approach to the delivery of integrated care in B.C. and Canada, designed to appropriately address the future health needs of patients, families and our communities. From hospital care to primary and community health solutions, the new St. Paul’s Hospital and health campus will continue to lead innovations in care, research, and teaching.

Your Day to Day:

• Supervises staff by preparing schedules, coordinating assignments, evaluating performance, managing orientation and training, maintaining staffing records, arranging relief coverage, processing leave requests, and completing payroll/timekeeping documentation.
• Oversees daily food service operations, including staffing, customer service, food preparation, cooking, meal service, inventory control, food storage, stock replenishment, purchasing, receiving supplies, resolving discrepancies, and cost control reporting.
• Plans and executes menus, recipes, catering functions, and special events in consultation with the Manager/Assistant Manager, ensuring quality standards, food presentation, and successful event delivery.
• Maintains food safety, sanitation, and workplace safety standards in accordance with HACCP, WHMIS, and established procedures; conducts inspections, implements corrective actions, and reports hazards and injuries.
• Supports quality assurance and continuous improvement activities, including audits, inspections, satisfaction surveys, maintaining manuals and statistical records, and updating departmental standards and procedures.
• Ensures equipment and facilities are safe and operational by coordinating maintenance and repairs with appropriate departments and notifying management of servicing requirements.
• Manages financial and administrative responsibilities, including cash handling, balancing and deposits, monitoring expenditures, participating in budget recommendations, resolving customer concerns, and contributing to staff meetings and departmental initiatives.
• Performs other related duties as assigned

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