Assistant Manager Food Services (Retail)

Providence Health Care; Vancouver; On-site; CAD 54,000 - 77,000; Full time

Benefits offered by this job

Competitive Salary

Meaningful impact

Growth opportunities

State-of-the-art facilities

Job summary

Providence Health Care is seeking an Assistant Manager of Food Services at St. Paul’s Hospital in Vancouver to lead day-to-day operations for inpatient, cafeteria, and catering services.

You will supervise staff, plan menus, manage production and budgets, and ensure nutritional and safety standards are met. The role requires a Diploma in Food Service Nutrition Management or equivalent, plus 5 years of related experience in large institutional food services.

Qualifications

• Diploma in Food Service Nutrition Management or recognized certification.
• Five (5) years' recent, related experience in a large, institutional food services environment or an equivalent combination of education, training and experience.

Responsibilities

• Coordinate daily food service operations for assigned portfolios, ensuring effective utilization of staff, services, and equipment while resolving operational and service-related issues.
• Supervise and manage staff, including recruitment, scheduling, orientation, training, performance management, and disciplinary processes.
• Oversee inpatient, cafeteria, and catering services, ensuring menus, production, costs, and nutritional requirements align with established standards.
• Maintain food production and inventory standards by overseeing production schedules, recipes, inventory levels, food quality, safety, storage, and supply procurement.
• Ensure regulatory compliance and customer satisfaction by monitoring workplace safety standards, addressing client concerns, and maintaining positive stakeholder relationships.
• Support financial and operational improvement initiatives through budget monitoring, invoice review, quality improvement activities, process evaluations, and implementation of best practices.
• Manage strategic, contractual, and quality assurance activities by supporting departmental goals, monitoring vendor agreements, participating in audits, and optimizing the use of space and equipment
• Performs other related duties as assigned.

Skills

Effective communication

Quality assurance

Staff supervision

Customer service

Team leadership

Problem solving

Regulatory compliance

Budget awareness

Inventory management

Food safety

Education

Diploma in Food Service Nutrition Management or recognized certification

5 years' related experience in large institutional food services

Job description

The salary range for this position is CAD $38.88/Hr. - CAD $55.89/Hr.
The hours of work, including start and stop times, days off, work area and work site may be subject to change consistent with operations requirements and applicable provisions of the Collective Agreement and statutes. Testing may be required. ***A criminal record check may be required
Reporting to the Manager, Food Services, the Assistant Manager is responsible for providing day-to-day operations management for a designated food services portfolio by supervising staff, making resource planning and selection decisions in collaboration with the Manager, coordinating work assignments, establishing orientation and training plans, establishing performance expectations, conducting performance evaluations and resolves disciplinary matters. Coordinates designated food services such as in-patient, cafeteria and catering services including planning menus and services for clients and ensuring adherence to production and service capabilities, cost constraint, presentation and nutritional requirement as established with Nutritional Standard Guidelines.
Works with the Manager to determine and implement best practices. Investigates and resolves operational issues involving service level concerns or staff performance issues. The position participates in developing and monitoring the budget and assists the Manager in the planning, development, implementation and evaluation of systems, processes, policies, procedures, products, services and equipment.

Education

• Diploma in Food Service Nutrition Management or Recognized Certification in a related field
• Five (5) years' recent, related experience in a large, institutional food services environment or an equivalent combination of education, training and experience.

Skills And Abilities

• Ability to communicate effectively orally and in writing at various levels of the organization.
• Demonstrated knowledge of quality assurance systems.
• Demonstrated ability to supervise.
• Ability to resolve issues in a customer service environment, tactfully and equitably, with minimal supervision.
• Demonstrated ability to handle stressful situations in a consistent and positive manner.
• Demonstrated analytical, problem solving and dispute resolution skills.
• Ability to operate related equipment, including relevant computer applications.
• Demonstrated ability to work effectively, both independently and as part of a team.
• Able to effectively prioritize workload.
• Able to work under pressure to meet deadlines.
• Physical ability to perform the duties of the job.
• Competitive Salary The salary range for this position is $38.88/hr. - $55.89/hr., depending on experience.
• Meaningful impact Your dedication and expertise will directly impact the lives of our patients and community.
• Growth opportunities We welcome individuals at all stages of their career, offering opportunities for professional development and growth.
• State-of-the-art facilities The new St. Paul’s Hospital and health campus will be the most innovative approach to the delivery of integrated care in B.C. and Canada, designed to appropriately address the future health needs of patients, families and our communities. From hospital care to primary and community health solutions, the new St. Paul’s Hospital and health campus will continue to lead innovations in care, research, and teaching. The new St. Paul’s Hospital is expected to open in 2027.

Your Day to Day

• Coordinate daily food service operations for assigned portfolios, ensuring effective utilization of staff, services, and equipment while resolving operational and service-related issues.
• Supervise and manage staff, including recruitment, scheduling, orientation, training, performance management, and disciplinary processes.
• Oversee inpatient, cafeteria, and catering services, ensuring menus, production, presentation, costs, and nutritional requirements align with established standards.
• Maintain food production and inventory standards by overseeing production schedules, recipes, inventory levels, food quality, safety, storage, and supply procurement.
• Ensure regulatory compliance and customer satisfaction by monitoring workplace safety standards, addressing client concerns, and maintaining positive stakeholder relationships.
• Support financial and operational improvement initiatives through budget monitoring, invoice review, quality improvement activities, process evaluations, and implementation of best practices.
• Manage strategic, contractual, and quality assurance activities by supporting departmental goals, monitoring vendor agreements, participating in audits, and optimizing the use of space and equipment
• Performs other related duties as assigned.

About Food Services

Food Services plays a vital role in enhancing patient care and health outcomes by providing nutritious, high-quality meals tailored to diverse dietary needs. Our team includes dedicated professionals who work collaboratively to ensure meals meet the highest standards of care, serving patients, residents, and staff across Providence Health Care facilities.

We acknowledge that Providence Health Care and the new St. Paul’s Hospital site is located on the traditional, ancestral, and unceded territory of the Coast Salish Peoples, including the territories of the xʷməθkwəy̓əm (Musqueam), Skwxwú7mesh (Squamish), and Səl̓ílwətaʔ/Selilwitulh (Tsleil-Waututh) Nations.