Food Service Manager (CSNM) , Contract

Compass-Group; Central Ontario; On-site; CAD 55,000 - 58,000; Full time

Job summary

Compass-Group is seeking a Food Service Manager in Ontario to lead healthcare food service operations. You will set departmental goals, develop budgets, oversee service quality, and ensure compliance with health and contractual standards.

The role emphasizes food safety, nutrition standards, and cross-department collaboration. Ideal candidates hold a degree in Food and Nutrition Management or related fields, possess CSNM status, and bring strong leadership with at least five years in healthcare

Qualifications

• At least five years of leadership experience in healthcare food services.
• CSNM active status is required.
• Degree or diploma in Food and Nutrition Management, Business Administration, or Hotel and Restaurant Management.
• Proficiency in dietary software and MS Office (Word, Excel, PowerPoint, Outlook).
• Proven excellence in fiscal management of departmental budgets, contracts and project costs.
• Demonstrated strategic/conceptual thinking and collaboration across departments.

Responsibilities

• Determines departmental goals and objectives in keeping with organizational philosophy.
• Develops service operating and capital budgets; uses data to manage area of responsibility.
• Direct department activities and maintain highest quality service standards.
• Maintain compliance with industry, company, and legislative standards.
• Supervise all phases of planning, inventory management, procurement budgeting, costing, and financial reporting.
• Ensure food safety is treated as a priority in all department activities.
• Ensure diets meet nutritional standards as per contract and provincial/health authority standards.
• Establish effective relationships with other departments and coordinate service.
• Evaluate performance of subordinates and document progress.

Job description

Description

The salary range for this position is $55,000 to $58,000. Final compensation will be determined based on relevant skills, experience, qualifications, and internal equity. We are committed to offering competitive compensation and comply with all applicable pay transparency legislation. Further details regarding our total rewards program will be shared by the Talent Acquisition team during the hiring process. Canadian work experience is not a requirement for this role. Please note that artificial intelligence–based tools may be used at certain stages of the recruitment and applicant screening process.

Now, if you were to come on board as aFood Service Managerwe’d ask you to do the following for us:

• Determines departmental goals and objectives in keeping with organizational and departmental philosophy.
• Develops service operating, and capital budgets. Utilizes data to manage area of responsibility.
• Direct department activities and maintain highest quality service standards.
• Maintain compliance with industry, company, and legislative standards.
• Supervise all phases of operational planning and expenditures, inventory management, procurement budgeting, costing, and financial reporting.
• Ensures that food safety is treated as a priority in all department activities.
• Ensures diets in facilitymeet the nutritional standards as set out in the contract and adhering to any provincial or health authority standards, as applicable.
• Establishes effective relationships and coordinates service with those of other departments.
• Evaluates performance of direct subordinates, documenting concerns and progress.

Think you have what it takes to be ourFood Service Manager? We’re committed to hiring the best talent for the role. Here’s how we’ll know you will be successful:

• At least five years of leadership experience in healthcare food services in a labour environment.
• Current active status as Canadian Society of Nutrition Management (CSNM).
• Degree or diploma in: Food and Nutrition Management, Business Administration, or Hotel and Restaurant Management.
• Proficiency in dietary software and MS Office (Word, Excel, PowerPoint, Outlook).
• Proven excellence in fiscal management of departmental budgets, contracts and project costs.
• Demonstrated ability to think strategically / conceptually and evidence of achieving collaborative results across various departments and disciplines.
• Current with the latest innovative trends in patient food services.
• Demonstrated ability to lead, motivate, and develop direct reports and frontline staff during times of change and shifting priorities.
• Excellent verbal and written communication skills.
• Excellent organizational and people skills