Food & Nutrition Services Manager: Production & Procurement

Baycrest; Toronto; On-site; CAD 103,000 - 129,000; Full time

Job summary

Baycrest Hospital is seeking a Manager, Food and Nutrition Services Production & Procurement to lead Production, Procurement, Passover and Ingredient Control. You will drive cost‑effective, high‑quality food services and mentor a culinary team to deliver an exceptional client experience.

Reporting to the Program Director, you will manage budgets, ensure Kashrut compliance, and develop menus for multiple programs while aligning with regulatory standards and organizational goals.

Qualifications

• Bachelor of Applied Science in Food and Nutrition or related diploma; Red Seal preferred.
• Advanced Food Safety Certification required.
• CSNM membership required.
• Five+ years managing large-volume healthcare food production and purchasing.
• Experience supervising non-union staff in a unionized setting.
• Purchasing/Procurement experience essential.
• Kosher establishment experience preferred.
• MS Office proficiency; Computrition and Meditech preferred.

Responsibilities

• Provide leadership for Production, Procurement, Passover, and Ingredient Control.
• Partner with Director to achieve departmental objectives and budget targets.
• Oversee budgets, variance analysis, and resource stewardship.
• Ensure compliance with health, safety, Kashrut and regulatory standards.
• Develop seasonal menus and monitor trends for multiple programs.
• Mentor and coach staff; manage performance and conflict.
• Ensure contractual compliance with external partners and vendors.

Skills

Leadership

Budgeting

Purchasing

Non-union management

Education

Bachelor of Applied Science in Food & Nutrition

Red Seal certification

Tools

MS Excel

Computrition

Meditech

Job description

Baycrest Hospital is seeking a Manager, Food and Nutrition Services Production & Procurement to lead Production, Procurement, Passover and Ingredient Control. You will drive cost‑effective, high‑quality food services and mentor a culinary team to deliver an exceptional client experience.

Reporting to the Program Director, you will manage budgets, ensure Kashrut compliance, and develop menus for multiple programs while aligning with regulatory standards and organizational goals.