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Determines departmental goals and objectives in keeping with organizational and departmental philosophy.
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Develops service operating, and capital budgets. Utilizes data to manage area of responsibility.
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Direct department activities and maintain highest quality service standards.
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Maintain compliance with industry, company, and legislative standards.
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Supervise all phases of operational planning and expenditures, inventory management, procurement budgeting, costing, and financial reporting.
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Ensures that food safety is treated as a priority in all department activities.
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Ensures diets in facility meet the nutritional standards as set out in the contract and adhering to any provincial or health authority standards, as applicable.
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Establishes effective relationships and coordinates service with those of other departments.
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Attends interdepartmental meetings.
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Evaluates performance of direct subordinates, documenting concerns and progress.
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At least five years of leadership experience in healthcare food services in a labour environment.
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Current active status as Canadian Society of Nutrition Management (CSNM).
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Degree or diploma in: Food and Nutrition Management, Business Administration, or Hotel and Restaurant Management.
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Proficiency in dietary software and MS Office (Word, Excel, PowerPoint, Outlook).
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Proven excellence in fiscal management of departmental budgets, contracts and project costs.
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Demonstrated ability to think strategically / conceptually and evidence of achieving collaborative results across various departments and disciplines.
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Current with the latest innovative trends in patient food services.
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Demonstrated ability to lead, motivate, and develop direct reports and frontline staff during times of change and shifting priorities.
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Excellent verbal and written communication skills.
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Excellent organizational and people skills
