GSN Supervisor, Food & Nutrition; Part Time

VACANCY STATUS: Part Time

SALARY GRADE: 3

Guest Services is comprised of Food and Nutrition, Environmental Services, Patient Transporting, OR cleaning, Retail Services and Materials Management. Reporting to the Manager, Patient Food Services, the Supervisor supervises and instructs employees engaged in the operation of the Guest Services Department; responsible for overseeing the production, service and delivery of food to the patients, and also the ware-washing, as well as housekeeping, portering and retail services and other related functions;

responsible for daily replacement of staff, conducting and summarizing patient satisfaction surveys and for ensuring high standards of patient satisfaction, food quality, safety and sanitation.

Food Service Workers, Dietary Assistants, Dietary Supply Clerks

• Supervise employees and daily operations in all areas;
• Day to day staffing;
• Oversee the daily operations of any area that you would work in.
• Dispatching staff for patient portering and as well as other staff when the need arises.
• All staff must adhere to IPAC standards,
• Display initiative and good judgment in dealing with operational problems, assigning tasks;
• Ensure a commitment to standards of excellence and the concept of accountability through completion of departmental goals and objectives.
• Ensure a patient focused approach is delivered and adhered to by all staff;
• Liaise with Operational Managers, Clinical Dietitians, nursing, co-workers and staff to handle patient satisfaction issues;
• Maintain patient service documentation in accordance with departmental policies, hospital standards and professional standards.
• Other duties as assigned.

• Proven leadership capability to effectively lead multi-disciplinary teams.
• Excellent management skills: financial, operational and human resource.
• Strong abstract thinking and problem solving skills.
• Excellent communication skills, both written and oral.
• Excellent interpersonal and conflict resolution skills.
• Ability to maintain professional manner under a variety of working circumstances.
• Excellent organizational and time management skills.
• Demonstrated commitment to continuous improvement and quality.
• Demonstrated ability to develop and implement new operational plans.
• Strong customer service focus.
• Able to work under pressure and make decisions using sound judgment in response to simultaneous demands.

• Must have Grade 12 education
• Must be able to multi task and work in a fast paced environment,
• Member of the Canadian Society of Nutrition Management –preferred (required to obtain)
• Must be familiar with Microsoft Office (Outlook, Word, Excel)
• Experience with directing and supervising staff.
• Must possess tact and courtesy in dealing with employees and other persons in the hospital.
• Effective communication skills;
• Experience in food service and/or housekeeping management an asset.
• Ability to communicate in the French Language would be an asset.

• Maintaining and promoting a safe and clean working environment for all employees, students, visitors, patients/clients, family members and physicians and fulfilling the duties of workers under the Occupational Health and Safety Act.
• Having the right to be part of the process of identifying and resolving workplace health and safety concerns. This right is expressed through worker membership on joint health and safety committees, or through worker health and safety representatives.
• Having the right to know about any potential hazards to which they may be exposed. This means the right to be trained and to have information on machinery, equipment, working conditions, processes and hazardous substances.
• Having the right to refuse work that they believe is dangerous to either their own health and safety or that of another worker. Members of the joint health and safety committee who are "certified" have the right to stop work that is dangerous to any worker.
• Reporting and documenting any observed risks and hazards to management personnel and taking immediate corrective action whenever safe and feasible.
• Acting in accordance with hospital patient safety policies and programs.
• Responding to safety risks to clients and takes action in situations where client safety and well-being are compromised.
• Reporting any observed risks to the appropriate…