Position: Team Leader - Nutrition and Food Services
Status: Permanent Part Time
Department: Patient Support Services - Nutrition and Food Services
Posted Date: February 20, 2024 – March 5, 2024 at 11:59PM EST
Base Rate: $68,750 - $98,850 (salary band placement to commensurate with experience)
A New Kind of Health Care for a Healthier Community. That’s our mission at Trillium Health Partners (THP), one of the largest community-based acute care facilities in Canada. Comprised of the Credit Valley Hospital, the Mississauga Hospital, and the Queensway Health Centre, along with several satellite locations, THP serves the growing and diverse populations of Mississauga, West Toronto, and surrounding communities, and is a teaching hospital affiliated with the University of Toronto.
If you are passionate about your career, motivated to improve the health of the community, and committed to excellence, quality, and patient safety consider joining our Better Together team!
A New Kind of Health Care for a Healthier Community. That’s our mission at Trillium Health Partners (THP), one of the largest community-based acute care facilities in Canada. Comprised of the Credit Valley Hospital, the Mississauga Hospital and the Queensway Health Centre, along with several satellite locations, THP serves the growing and diverse populations of Mississauga, West Toronto and surrounding communities, and is a teaching hospital affiliated with the University of Toronto.
If you are passionate about your career, motivated to improve the health of the community, committed to excellence, quality and patient safety consider joining our Better Together team!
Position Summary:
- Responsible to supervise, direct, train, schedule, evaluate, and coach front-line food service employees who are responsible for receiving, storing, preparing, portioning, serving, delivering and picking up patient food and supplies, and who perform food service ware-washing and cleaning duties. Follows CUPE collective agreement provisions.
- Conducts audits; tours food services and patient care units; and supervises staff to ensure departmental standards are met.
- Troubleshoots and coordinates resolutions to operational challenges such as equipment breakdowns, short staffing, and patient concerns.
- Prepares documents such as daily staff rosters, payroll timecards, shift reports, staff schedule edits, audit results, work orders, incident reports, etc.
- Participates in departmental planning and project work.
- Participates in controlling costs and quality improvement initiatives.
- Interacts with food service staff, unit coordinating clerks, patient care managers/coordinators, EHSW, other team leaders, Security, suppliers, patients, etc. to resolve food service related issues.
- May be required to perform or assist with some functions related to purchasing and production including procuring food, supplies and equipment; sourcing, evaluating food and supplies; following up on product issues; establishing and maintaining production forecasting and tempering quantities, inventory control, etc.
- Sets an example of expected behaviour for staff (i.e. follows policy, remains professional, provides excellent customer service, etc.).
Key Qualifications:
- 2-year college diploma in Food & Nutrition Management or similar university degree.
- Membership in Canadian Society of Nutrition Managers (CSNM) is preferred.
- Hands on food service experience with a minimum of 2 years health care supervisory experience, preferably in a unionized environment.
- Good understanding of food service operations within a health care setting including food service systems, quality checks, institutional food service equipment, emergency codes, food safety, WHMIS, infection control and patient confidentiality.
- Experienced working with an outsourced, cold-plating, food service operation preferred.
- Demonstrated ability to create documents in Microsoft Word and Excel including formatting and use of formulas. Aptitude to learn and apply a variety of software systems.
- High degree of initiative and self-direction.
- Excellent interpersonal, communication, leadership and problem solving skills.
- Demonstrated ability to resolve operational issues, prioritize requests and handle multiple tasks and deadlines while maintaining a positive approach and customer service focus.
- Must have the ability to apply basic math skills and do metric weight/measurement conversions.
- Advanced Food Service Handlers Certification required (recertified every 5 years)
