Food Operations Supervisor I

Newfoundland and Labrador Centre for Health Information; San Juan de Terranova; Sur place; CAD 37 000 - 41 000; Plein temps

Résumé du poste

Newfoundland and Labrador Health Services is seeking a Food Operations Supervisor I to coordinate and supervise staff within Client Food Service areas at St. Clare's Mercy Hospital.

The role focuses on tray accuracy, meal delivery, and team leadership in a large institutional environment. The position requires a two-year nutrition/food service management program or a bachelor’s degree in nutrition, knowledge of food safety, and the ability to work independently with minimal supervision.

Qualifications

• Completion of a recognized two-year program in Nutrition and Food Service Management or a Bachelor of Science Degree in Nutrition is required.
• Knowledge of basic food safety and sanitation practices.
• Ability to work independently with minimum supervision.
• Experience in large-scale institutional food service work would be an asset.
• A satisfactory record of work performance is required.

Responsabilités

• Coordinate and supervise employees in Client Food Service areas.
• Check client trays for therapeutic accuracy and quality.
• Oversee client meal and nourishment delivery.
• Direct food service workers in carrying out their responsibilities.
• Process menu and diet orders; order food supplies and perform quality checks.
• Manage invoicing procedures and materials management for the department.

Formation

Two-year program in Nutrition and Food Service Management

Bachelor of Science Degree in Nutrition

Description du poste

Zone: Eastern Urban Zone

Location: St. Clare's Mercy Hospital

Food Operations Supervisor I

Food Services

Temporary Call-In

NAPE HS

Hours Based on the needs of the department.

Salary CG-28 (CAD26.92 - CAD29.80 per hour)

Competition Number VAC0028687

Posted Date 2026-09-02

Closing Date Open until filled.

Job Summary

The Food Operations Supervisor coordinates and supervises employees in Client Food Service areas. The duties include checking client trays for therapeutic accuracy and quality; overseeing client meal and nourishment delivery; directing food service workers in the carrying out of their overall responsibilities; menu/diet order processing; ordering food supplies and performing quality control checks; completing materials management functions of the department and invoicing procedures; and performing other related duties as required.

Job Demands

By applying for this job, you acknowledge an understanding that regular requirements and demands of this job include (but are not limited to):

Regularly lifts or moves objects between 10 to 25 lbs. May be required to push/pull rethermalization units weighing up to 55 lbs.

Required to stand or walk on a regular basis when supervising the beltline tray assembly process. Sitting is required when performing computerized work, scheduling and payroll. Working in awkward or cramped positions or body movements is a regular occurrence when loading/unloading food trays on carts.

Visual concentration is required when performing visual quality checks of patient meal trays, reading menus, monitoring equipment and food temperatures, ordering supplies, data entry, inventory control, etc.

Job Qualifications

Successful completion of a recognized/approved two-year program in Nutrition and Food Service Management or a Bachelor of Science Degree in Nutrition is required.

Knowledge of basic food safety and sanitation practices.

Ability to work independently with minimum supervision.

Experience in large scale institutional food service work would be an asset.

A satisfactory record of work performance is required.

If there are no qualified applicants, an in-house training opportunity is available. An internal applicant with a minimum two-year program in Food Safety, Food Technology or a Red Seal Cooking Certification will be required to complete training in therapeutic diets within a timeframe that is determined by the employer. This training may require an extended orientation/trial period at which time this applicant will be considered qualified to work as a Food Operations Supervisor I.

Employees, to review your attendance record please refer to your employee portal on the Intranet for details. The attendance record is only available to employees who are currently in positions that accumulate sick time.