Food Service Supervisor

Description

• Maintains responsibility and accountability for personnel management functions of the department by utilizing support departments such as Human Resources, Occupational Health and Safety.
• Develops and follows appropriate policies, procedures, job routines to meet the needs of the Retail Operation.
• Personnel Management includes new associate interviews, selection, hiring, training, evaluation and on occasion discipline and/or termination in accordance with Human Resources Policies and applicable Union Collective Agreement
• Focuses on Quality Management to ensure established standards including HACCP standards and Retail Operational outcomes are met and maintained by performing daily/weekly/monthly inspections of retail operational equipment and procedural logs.
• Maintains responsibility and accountability for the Financial Management of costs and expenses.

Requirements

• Successful Vulnerable Police Check is mandatory
• 1-3 years’ supervisory experience in Patient Food Service Operation or equivalent education (Dietetic courses) / training (RD/Diet Technician
• Advanced (Level 2) Food Safety Certification
• A positive attitude, an eye for detail and appearance are a must.
• Ability to understand and carry out oral and written instruction and request clearly in English

Benefits

• Career advancement opportunities.
• Employee Referral Program!

Training + Development

Interview process

Visa Sponsorship

Security clearance