Use CSNM expertise to manage food service operations, budgets, and compliance while directing quality care-related dietary services. This contract role requires healthcare leadership experience.
The Food Service Manager leads operational planning and departmental performance in a healthcare food services environment. Responsibilities include procurement, costing, inventory, financial reporting, food safety, and nutritional compliance. The manager also evaluates employees, develops staff, and coordinates service with other departments.
Key Responsibilities:
- Maintain compliance with industry, company, and legislative standards
- Manage procurement, inventory, costing, and financial reporting
- Prioritize food safety throughout departmental activities
- Ensure facility diets meet contractual nutritional standards
- Evaluate direct subordinates and document progress and concerns
Requirements:
- At least five years leading healthcare food services
- Experience in a labour setting
- Active Canadian Society of Nutrition Management status
- Degree or diploma in food, business, or hotel management
- Knowledge of dietary software, Microsoft Office, and fiscal management
Bring CSNM credentials, operational discipline, and healthcare dietary management experience to this Food Service Manager contract.