Shape facility dietary services with nutritional standards, compliance oversight, and operational planning as a Food Service Manager. This contract position values healthcare leadership experience.
The manager establishes goals, maintains industry and legislative compliance, and coordinates service across departments. Responsibilities include supervising expenditures, procurement, inventory, budgets, costing, and financial reporting. Success requires current CSNM status, healthcare food service leadership, and dietary software proficiency.
Key Responsibilities:
- Ensure facility diets meet contractual nutritional standards
- Maintain compliance with industry, company, and legislative standards
- Supervise operational planning and departmental expenditures
- Establish effective relationships with other departments
- Evaluate direct subordinates’ performance and document progress
Requirements:
- At least five years’ leadership in healthcare food services
- Experience in a labour workplace
- Active Canadian Society of Nutrition Management status
- Degree or diploma in food, business, or hotel management
- Excellent verbal, written, organizational, and people skills
Bring healthcare dietary leadership, compliance knowledge, and collaborative management to facility food service operations.