Coordinator, Food Services Memorial Hospital

Detailed Overview

Supporting the Vision, Values, Purpose and Commitments of Fraser Health including service delivery that is centered around patients/clients/residents and families:
Reporting to the Regional Manager, Food Services or designate, the Coordinator, Food Services is responsible for the direction and supervision of Food Service Supervisors, Cooks, Dietary Aides and designated staff in the day-to-day operations of food production, preparation and distribution. This person participates in program and service delivery planning, implementation and evaluation; to meet annual objectives. The Coordinator maintains and provides statistical, financial and quality improvement reports as required and assumes responsibility for overall operation of the department in the absence of the Regional Manager.

Responsibilities Oversees all food services staff within the department by providing leadership and direction, coordinating work assignments, approving vacations, ensuring continual staff development by determining related training and orientation requirements and maintaining all related documentation. Establishes and oversees standardized production schedules, recipes, inventory levels and reheat methods. Evaluates foods being prepared, served and distributed to ensure established standards of quality, quantity and safety are maintained.

Monitors and evaluates the achievement of service objectives for the service area. Promotes positive interdepartmental relationships through effective communication consulting and negotiating with user departments. Assists the Regional Manager or designate with the development, implementation and review of service area standards, policies and procedures to ensure they comply with legal and professional standards. Contributes to the overall strategic plan for departmental operations.

Analyzes current situations and future requirements and sets priorities for planning, implementing, monitoring and evaluating strategies. Works within the context of the organization's long-range strategic plans and its complex multi-site environment. Develops, revises and prepares direct charge and contract order sheets for the acquisition of supplies; implements the health authority's food service standards regarding products, receiving, storage and rotation of food.

Meets with vendor representatives to discuss quality and delivery issues and/or concerns and to review new products. Participates in establishment of product and service specifications, for tendering of new contracts within the portfolio. Screens job applicants for designated service area. Conducts interviews and reference checks and screens applicants for internal and external job postings and completes competition score sheets and awards positions.

Offers employment to qualified candidates. Utilizes computerized applications and relevant software to produce, maintain and update a variety of records and reports; prepares and distributes correspondence documents and reports. Creates various forms, spreadsheets and documents. Maintains files and filing systems, including correspondence, anecdotal notes, employee records, equipment and supply records. Interprets and communicates regulations and standards to staff to ensure adherence to practices and procedures compliant with Work Safe BC regulations and standards.

Participates in return to work initiatives, fire prevention and disaster plans as required by the employer. Evaluates employee performance and manages attendance according to established procedures. Coaches and disciplines staff in the designated service area following discussion with the Regional Manager. This position applies the collective agreement in consultation with the Business Partner. Participates in the development of Food Services mission, philosophy, policies, objectives and standards and Continuous Quality Improvement by developing and conducting audits in collaboration with the Business Performance Services.

Participates and contributes at various meetings, and committees, as required by the Regional Manager. Participates in the menu planning, auditing and recipe development process in accordance with the organization's guidelines and standards to meet the satisfaction and diet needs of customers, patients, residents and clients. Manages food services, and if applicable cafeteria and catering including planning menus and services for patients, residents and clients and ensuring adherence to production and service capabilities, cost constraint, presentation and nutritional requirement as established with organization's guidelines and standards.

Implements Ministry of Health retail initiatives where applicable. Monitors equipment for preventative maintenance, repairs and replacement; troubleshoots and completes routine work orders for repair service. Recommends purchase/replacement of equipment to the Regional Manager or designate. Provides input to the Regional Manager or designate regarding capital and…