DEPT/PROGRAM
Food Services
JOB CLASS
EMPLOYMENT TYPE
Casual
RATE OF PAY
$32.64-$37.60 per hour
WORK SCHEDULE
As needed
EMPLOYEE GROUP
OPSEU
VACANCYTYPE
EXISTING Vacancy
Open
POSTING DATE
July 27, 2026
HYBRID ELIGIBLE
No
NUMBER
1
Waypoint Centre for Mental Health Care is a 321-bed academic and teaching hospital that provides specialized mental health, addiction and geriatric care. Located on the shores of Georgian Bay, we serve some of the most complex and disadvantaged individuals in Ontario and are the sole provider of high-secure forensicmental health services in the province.
The Assistant Managers of Food Services are currently seeking a Casual Food Service Supervisor. The purpose of the position is to provide functional supervision to incumbents in the Cook, Food Service Associate and Clerk 2 classifications who perform the preparation, assembly and delivery of regular and therapeutic meals for patients, and staff. Responsible for CBORD system operations, maintenance, data quality, reports and purchases as approved by the Manager and/or Assistant Manager; has DOA for receiving only.
Providing functional supervision in daily tasks, to staff in a food service operation to ensure proper procedures are followed for receiving, food storage, food issuing, preparation, assembly and distribution that meet all applicable standards for quality and timeliness; resolving routine operational problems identified and/or referred by staff and reporting to manager all issues beyond scope of supervisor position; scheduling of all Food Service Associates (Dietary Aides), Clerks and Administrative Assistant to meet operational needs.
Monitoring staff in the cleaning and sanitation of food service equipment, ware washing and work areas to ensure regulated and departmental standards are met and proper hygienic/sanitary conditions are maintained.
Providing orientation to new staff and training such as annual WHMIS and other mandatory training to department staff, with periodic in-services to staff and drafting of staff bulletin to staff (in lieu of staff meetings).
Plays an ongoing role in quality control and customer service by providing a variety of tasks such as checking the accuracy of food trays at the end of the beltline and interfacing with patients concerning their dietary needs and requests; assumes “Champion” role in a key functional area as assigned including, e.g. hot and cold food production, ingredient control & retail operations.




Assisting in preparation of annual budget and regular monitoring through monthly operating statements and recommending cost effective measures as required; submit requests to purchase for minor equipment and small wares; approval of food & supply purchase orders under delegated authority.
Maintain the CBORD Inventory Management software system engendering base recipe creation Responsible for CBORD system operations, maintenance, data quality, reports and purchases as approved by the Manager and/or Assistant Manager; has DOA for receiving only.
Completing various operational reports and audits for quality, accuracy, safety and cost control; preparation of food and supply orders from time to time as may be required by the operation.
Assume leadership role for special projects and sitting on various standing and ad hoc committees
May assume responsibility for the entire department in the absence of Food Service Manager and Assistant Food Service Manager when assigned.
Managers have the right to assign additional duties and schedule alternate work locations based on operational requirements.
Performs all work at all times in compliance with all hospital policies and procedures, legislation (Occupational Health & Safety Act, Fire Code, WHMIS, etc.) relevant to health and safety, security and potential risk hazards.
REQUIREMENTS/QUALIFICATIONS: Food Handler’s Safety Course – Certificate from Simcoe Muskoka District Health Unit – renewable every 5 years - Required
Food Service & Nutrition Management Course (Community College/CHA) Certification - Accredited by the Canadian Society of Nutrition Management or equivalent - Required
Food handling, large volume food ordering, receiving, preparation, production, assembly and distribution processes in order to organize work schedules and Plan distribution and service.
General and therapeutic diets to check trays on beltline, conduct ad hoc patient visitations and to instruct staff on food preparation.




Supervisory practices and the OPSEU Collective Agreement to carry out functional supervision duties including instructing staff in hospital policies and procedures and relevant parts of legislation such as the Health Protection & Promotion “Food Premises” Act and the MOHLTC Compliance Standards to Ensure compliance with standards of sanitation, food safety and general operations.
Provisions of the Occupational Health and Safety Act and Regulations in order to ensure work methods are in accordance with the Act.
Working knowledge of CBORD system as assigned by manager.
Analytical skills to determine sufficient quantities of food and supplies to be ordered and produced; inscheduling staff for adequate coverage; in recommending improvements and efficiencies to food service operation, to accurately assess staff performance; in evaluating recent products and dietary procedures; to resolve emergency problems.
Written communication skills to prepare a variety of documents including memos, work schedules, and performance appraisals.
Verbal communication skills to provide direction to staff, in discussing requests with staff from otherdepartments and to represent the department at various meetings; interpersonal skills in order to deal effectively with patients, other staff, visitors and vendor representatives;
Physical stamina and strength to withstand prolonged periods of standing; to withstand repetitive twisting, bending, pushing, and walking that occurs daily in the job; to lift/carry up to 50 lbs., to push loaded carts and food wagons up to 350 lbs., to stair climb, to work longer hours for catering events and retail services;
Ability to withstand exposure to cold, heat, humidity, noise, odors, and chemicals used for sanitationnormally encountered in an institutional kitchen and/or maximum security facility.
Results oriented work ethic to work independently and undertake tasks needed to accomplish work objectives and deliver quality, consistent and timely results
Demonstrated leadership, conflict resolution, interpersonal and organizational skills
Proven written and verbal communication skills
Proven ability to adapt readily to changeand reflects an optimistic and positive attitude
Models and promotes core ethical practice, Waypoint Values (Caring, Respect, Accountability, Innovation)
Preference for proficiency in French/English language skills.
WHAT WE OFFER: Includes 6% in lieu of vacation to start and 14% in lieu of benefits OR 10% if enrolling in HOOPP
Eligible to participate in the Health Care of Ontario Pension Plan (HOOPP)
Access to Waypoint’s Employee & Family Assistance Program ( EFAP)

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📌 Food Service Supervisor (Casual) (Ontario)
🏢 Waypoint Centre for Mental Health Care
📍 Ontario