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Posting: Production Supervisor-Food Services-Temp FT until Mar 2011 (4200
| Title | Production Supervisor-Food Services-Temp FT until Mar 2011 (4200 |
| Competition # | 2010-NU-4200 |
| Category | Corporate and Support |
| Department | Food Services |
| Program | Corporate and Support |
| Hours | Full Time |
| Shift | |
| Keywords | Chef, Food Services, Supervisor |
| Qualifications | - Community College Diploma in Hospitality/Food Administration
- Diploma from a recognized culinary arts program
- Trainer designation for Food Handler certification preferred
- Red Seal with CSNM designation/eligibility required
- Management Training in Hospitality or Nutrition
- Eligibility for membership in Canadian Society of Nutrition Managers
- Strong interpersonal, communication and organizational abilities
- Experience in menu development within established budget
- Skilled in marketing and merchandising food services
- Proven leadership and teaching abilities
- Demonstrated creativity and innovation
- Ability to motivate and lead others
- Intermediate computer literacy
- Two years working experience in a unionized Healthcare setting
- Three years Supervisory experience in a unionized healthcare setting preferred
- Accountable for overall quality, purchasing, preparation and presentation of all food products served through patients meals, cafeteria and catering services.
- Experience in revenue generation and cost containment
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| Responsibilities | - Oversees the production of patient, LTCC (Long Term Care Centre) and cafeteria food items by assisting with developing and revising master menus for patients and LTCC, and all cafeteria and catering menus; monitoring and checking received items and supervising the production flow (receiving, decasing, storing, tempering, food preparation and portioning). This also includes the production flow for the LTCC.
- Responsible for management of food costs. Includes reviewing production sheets and adjusting forecasts by analyzing actual usage and adjusting future forecasts accordingly; supervising the production flow to ensure minimal waste during all processes.
- Responsible for purchasing all food items for the Centre and the LTCC by utilizing a just in time ordering system to ensure items are delivered, stored and served at their optimum freshness.
- Day to day management of the cafeteria by supervising staff, overseeing the production of food items and service; developing and implementing marketing strategies to increase cafeteria revenues
- Responsible for internal caterings by taking event booking, purchasing required items, obtaining licenses as required, suggesting menu options and overseeing the organization of the event.
- Ensure Quality Control for Patient and Retail services and make recommendation to team re CQI
- Be aware of conditions and measures that may affect the safety of patients, residents, students, employees, volunteers, physicians and visitors including:
- Compliance with the safety standards of the hospital and applicable legislation
- Identification and prevention of safety issues and problems
- Taking corrective action, where possible
- Attendance at safety meetings/training/updates in accordance with the Centres standards
- Monitor compliance and dialogue with staff regarding the prevention and identification of safety policies, standards and issues
- Where applicable, ensure the compliance and awareness of patient safety
- Ability to work in a manner that exemplifies the core values of West Park: Excellence, Respect, Trust, Collaboration and Accountability
We thank all applicants in advance and will contact only those selected for interviews
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| Reports To | ACCOUNTABILITY: Manager, Food Services |
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