Production Supervisor

University Health Network; Toronto; Hybrid; CAD 44,000 - 74,000; Full time

Benefits offered by this job

HOOPP pension plan

Transit access

Flexible work environment

Development opportunities

Job summary

University Health Network is seeking a Production Supervisor for West Park Healthcare Centre's Nutrition Services. You will manage Computrition-based production, ensure therapeutic diet compliance, supervise unionized staff, and drive cost-control while maintaining safety and quality across all meals for patients.

Reporting to the Manager, Nutrition Services, you will coordinate purchasing, inventory, and menu execution, ensuring FIFO, accurate forecasting, and collaboration with clinical teams

Qualifications

• Completion of a CSNM-accredited Food and Nutrition Management program from a recognized Canadian institution
• Advanced Canadian Food Handler Certification upon hire, with recertification every five years
• Demonstrated ability to use nutritionservice database systems; Computrition experience is an asset
• Minimum two years of supervisory experience in a unionized healthcare food service environment
• Knowledge of therapeutic diets, texture-modified diets, and allergy-safe food practices
• Strong computer skills with food service ordering, spreadsheets, and documentation platforms
• Experience with ordering, purchasing, vendor coordination, and managing substitutions
• Experience with inventory management and cost-control processes
• Experience in large-scale food production or institutional food service
• Strong knowledge of food safety regulations and safe handling procedures
• Strong organizational, communication, and problem-solving skills

Responsibilities

• Manages the Computrition nutrition database ensuring recipes, ingredients, and menus are accurate and aligned with therapeutic diet standards
• Maintains user credentials and access levels for security and workflow requirements
• Updates pricing, vendor information, and product specs for forecasting, costing, and purchasing
• Troubleshoots system issues and coordinates with IT or Computrition support
• Oversees production of food items by developing and revising master menus for patients
• Monitors and checks received items; supervises production flow including receiving and storage
• Ensures proper labeling, dating, rotation (FIFO) and safe handling of all food items
• Manages food costs by monitoring usage trends and cost-saving opportunities
• Communicates menu updates and system changes to production, assembly, delivery, and clinical teams
• Reviews production sheets and adjusts forecasts based on actual usage
• Supervises production flow to minimize waste during all processes
• Purchases all food items using a just-in-time ordering system; ensures delivery and freshness
• Reviews product availability and collaborates with vendors for substitutions during shortages
• Day-to-day kitchen management, supervising staff and tray assembly
• Supervises unionized staff, provides coaching, training, and performance feedback
• Assigns tasks, coordinates staffing, and supports onboarding of new employees
• Provides training to ensure consistent adherence to standards and procedures
• Ensures quality control and contributes to CQI initiatives
• Works with Registered Dietitians to meet therapeutic diet requirements and allergy restrictions
• Coordinates with Speech-Language Pathologists on texture-modified diets
• Ensures staff are trained in texture-modified and therapeutic diets
• Collaborates with Clinical Nutrition, Nursing, Environmental Services, Facilities, and other departments
• Adheres to safety policies and participates in safety trainings; monitors compliance and addresses safety issues
• Supports patient safety and exemplifies UHN core values
• Ability to work in a manner that aligns with UHN values

Skills

Supervisory experience

Therapeutic diets

Cost control

Communication

Problem solving

Computer skills

Education

CSNM-accredited Food & Nutrition Management program

Canadian Food Handler Certification

Tools

Computrition

Job description

• Compensation: CAD 35.77 - CAD 53.65 - hourly

Company Description

UHN is Canada’s No. 1 hospital and the world’s No. 1 publicly funded hospital. With 10 sites and more than 44,000 TeamUHN members. UHN consists of Toronto General Hospital, Toronto Western Hospital, Princess Margaret Cancer Centre, Toronto Rehabilitation Institute, The Michener Institute of Education and West Park Healthcare Centre. As Canada’s top research hospital, the scope of biomedical research and complexity of cases at UHN have made it a national and international source for discovery, education and patient care. UHN has the largest hospital-based research program in Canada, with major research in neurosciences, cardiology, transplantation, oncology, surgical innovation, infectious diseases, genomic medicine and rehabilitation medicine. UHN is a research hospital affiliated with the University of Toronto.

UHN’s vision is to build A Healthier World and its only because of the talented and dedicated people who work here that we are continually bringing that vision closer to reality.

Union:Non-Union
Number of vacancies:1
New or Replacement Position:Replacement
Site:West Park Healthcare Centre
Department: Nutrition Services
Reports to:Manager, Nutrition Services
Salary Range: $35.77 - $53.65 per hour
Hours: 37.5 hours per week
Shifts: Monday to Friday5:45am -1:45pm
Status: PermanentFull-time
Closing Date:September 16, 2026

Position Summary
The Production Supervisor is accountable for delivering high-quality, consistent patient meals by overseeing food production, menu execution, and the complete purchasing and inventory process for all food and supply items. The role ensures compliance with food safety standards, supports efficient workflow, and maintains the accuracy and integrity of production and cost-control systems.

Duties

• Manages the Computrition nutrition database by ensuring all recipes, ingredients, and menus are accurate, up to date, and aligned with therapeutic diet standards.
• Maintains user credentials and access levels, adding or removing users as needed to support security and workflow requirements.
• Updates pricing, vendor information, and product specifications to ensure accurate forecasting, costing, and purchasing.
• Troubleshoots system issues and coordinates with IT or Computrition support when technical problems arise.
• Oversees the production of food items by developing and revising master menus for patients.
• Monitors and checks received items and supervises the production flow (receiving, decasing, storing, tempering, food preparation, and portioning).
• Ensures proper labeling, dating, rotation (FIFO), and safe handling of all food items.
• Manages food costs by monitoring usage trends, evaluating products, and identifying cost‑saving opportunities.
• Communicates menu updates and system changes to production, assembly, delivery, and clinical teams.
• Reviews production sheets, analyzing actual supply usage, and adjusting future forecasts accordingly.
• Supervises the production flow to ensure minimal waste during all processes.
• Responsible for purchasing all food items for the department by utilizing a just‑in‑time ordering system, ensuring items are delivered, stored, and served at their optimum freshness.
• Reviews product availability and collaborates with vendors to identify suitable substitutions when shortages occur.
• Day‑to‑day management of the kitchen by supervising staff, overseeing the production of food items, and tray assembly.
• Supervises unionized staff, providing coaching, training, and performance feedback.
• Assigns daily tasks, coordinates staffing coverage, and supports onboarding of new employees.
• Provides training and ongoing support to new staff to ensure consistent application of departmental standards and procedures.
• Ensures quality control and makes recommendations to the team regarding CQI.
• Works closely with Registered Dietitians to ensure all menu items and recipes meet therapeutic diet requirements, allergy restrictions, and nutritional guidelines.
• Coordinates with Speech‑Language Pathologists to ensure texture‑modified diets (e.g., pureed, minced, mechanical soft, thickened fluids) are prepared safely and consistently according to established standards.
• Ensures production staff are trained and competent in preparing texture‑modified and therapeutic diets using the department's current terminology and standards.
• Collaborates with Clinical Nutrition, Nursing, Environmental Services, Facilities, and other departments to support seamless operations.
• Aware of conditions and measures that may affect the safety of patients, residents, students, employees, volunteers, physicians, and visitors including:
  • Compliance with the safety standards of the facility and applicable legislation
  • Identification and prevention of safety issues
  • Taking immediate corrective action
  • Attendance at safety meetings/training/updates in accordance with the organization’s standards
  • Monitors compliance and engages in dialogue with staff regarding the prevention and identification of safety policies, standards, and issues.
• Where applicable, ensures compliance and awareness of patient safety.
• Ability to work in a manner that exemplifies the core values of UHN.

Qualifications

• Completion of a CSNM‑accredited Food and Nutrition Management program from a recognized Canadian institution
• Advanced.fst / Canadian Food Handler Certification upon hire, with recertification every five years
• Demonstrated ability to use nutritionservice database systems to support production accuracy; experience with Computrition is an asset
• Minimum two years of supervisory experience in a unionized healthcare food service environment
• Knowledge of therapeutic diets, texture‑modified diets, and allergy‑safe food practices
• Strong computer skills, including the use of food service ordering systems, spreadsheets, and electronic documentation platforms
• Experience with ordering, purchasing, vendor coordination, and managing product substitutions
• Experience with inventory management and cost‑control processes
• Experience in large‑scale food production or institutional food service
• Strong knowledge of food safety regulations and safe food‑handling procedures
• Strong organizational, communication, and problem‑solving skills

Additional Information

In addition to working alongside some of the most talented and inspiring healthcare professionals in the world, UHN offers a wide range of benefits, programs and perks. It is the comprehensiveness of these offerings that makes it a differentiating factor, allowing you to find value where it matters most to you, now and throughout your career at UHN.

• Competitive offer packages
• Government organization and a member of the Healthcare of Ontario Pension Plan (HOOPPhttps://hoopp.com/ )
• Close access to Transit and UHN shuttle service
• A flexible work environment
• Opportunities for development and promotions within a large organization
• Additional perks (multiple corporate discounts including: travel, restaurants, parking, phone plans, auto insurance discounts, on-site gyms, etc.)

Current UHN employees must have successfully completed their probationary period, have a good employee record along with satisfactory attendance in accordance with UHN's attendance management program, to be eligible for consideration.