Under the direction of the Operations Coordinator, the incumbent is responsible for the provision and supervision of food services in the areas of tray line, production, warewashing and transport. The Coordinator - Food Production oversees to ensure food is served, stored and transported at the proper temperatures and in the correct portions to meet the nutritional requirements specified on the patient menu The Coordinator - Food Production also oversees the warewashing staff and equipment to ensure proper temperature, chemical and occupational health and safety standards are met.

1. Supervising assigned areas to ensure that policies, procedures, standards and health regulations for food safety and sanitation are maintained.
2. Monitoring equipment parameters and quality indicators through the audit process (i.e. trays per minute, temperature and tray accuracy).
3. Monitoring required tallies with actual product decanted or decased to communicate and correct product shortages/overages.
4. Communicating productivity and work flow matters with staff and coordinators; participating in Coordinator meetings.
5. Participating in the development of policies and procedures and ensuring their implementation and compliance.
6. Responding to all emergency situations and ensuring staff follow designated procedures.
7. Preparing, maintaining and monitoring staff schedules as per the collective agreement and department procedure.

Experience

• 3-5 years Food Service experience in a supervisory position, preferably in a hospital setting.
• Must have experience with human resource management including performance appraisals and scheduling.

Education (Degree/Diploma/Certificate)

• Complete high school education, Manitoba standards, required.
• Successful completion of a recognized two-year Food Service Supervisors program or equivalent or Bachelor in Human Nutritional Sciences.
• A combination of education and experience may be considered.

Certification/Licensure/Registration

• Food Handlers Certificate required.

Qualifications and Skills

• Must have knowledge of beltline assembly, warewashing, transport and use of computers in food service.
• Must have excellent organizational, interpersonal and English communication skills (oral and written).
• Must be able to make quick decisions and problem solve.
• Knowledge of Hazard Analysis Critical Control Point (HACCP) required.
• Compliance with workplace safety, food safety, and sanitation precautions required.
• Must have or be able to acquire within a reasonable period of time a thorough knowledge of occupational hazards, safety precautions and regulations applicable to the area of supervision.

Physical Requirements

• Position involves standing for prolonged periods of time on a daily basis.
• Exposed to and working in a cold environment between (-20 and 12 Celsius) for extended periods of time.
• Exposure to noise >85 dBA, hearing protection required.
• Exposure to chemical cleaning supplies.