Assistant Manager - Nutrition & Food Service

Nova Scotia Health and IWK Health•Halifax, NS

15h•CA$89,205 - CA$109,276•Onsite

About The Position

The Assistant Manager has a matrix reporting relationship to both the Manager of Provincial Standards and Initiatives and the Provincial Culinary and Chef Manager. They collaborate with managers and directors across Nutrition and Food Services. The Assistant Manager is accountable for ensuring patient safety within the meal ordering process in the Nutrition and Food Services software system. They lead the analysis, evaluation, and ongoing improvement processes to ensure meal orders are accurate and fully compliant with patient food allergies, therapeutic nutrition requirements, and medical restrictions. They provide day-to-day guidance for administrative dietitians that maintain the Nutrition and Food Services software system to ensure tasks are completed effectively. They act as a liaison between frontline staff and management, escalating risks or system issues to management as required. The Assistant Manager develops, coordinates, and participates in orientation and training for new staff and learners. They collaborate with teams to develop emergency preparedness and business continuity procedures for system downtime, emergency menus, and operational disruptions. They develop and update standard operating procedures to maintain and improve patient and staff safety across Nutrition and Food Services. The Assistant Manager participates in or helps to lead quality improvement initiatives related to diet standards, menu, oral and enteral nutrition contracts, Room Service, OPOR and CBORD implementation and optimization. They prepare data and reports on key performance indicators for managers and directors. The Assistant Manager supports the work of the managers ensuring patient, resident and client nutritional safety while promoting positive nutritional outcomes across NSH institutional, ambulatory and community settings. The Assistant Manager works closely with managers to facilitate communication and implement Nutrition and Food Services initiatives while addressing operational challenges, barriers, and solutions. They collaborate with managers to plan, develop, analyze, and report on operating procedures, policies, and initiatives to standardize practices across Nutrition and Food Services. The Assistant Manager is a direct contact for administrative dietitian unionized staff and oversees daily operations and human resource functions while maintaining clear and regular communication with the Manager of Provincial Standards and Initiatives and Provincial Culinary and Chef Manager. Furthermore, the Assistant Manager contributes to the orientation and education of learners. The Assistant Manager works with teams to ensure patient safety is maintained through the Nutrition and Food Services software system that manages the patient meal ordering process. This helps ensure patients are served safe meals that are compliant with allergies and therapeutic nutrition requirements that address patient, resident and client medical needs.

Requirements

Bachelor’s degree in Nutrition and Dietetics required
Completion of an accredited dietetic internship program required
Current licensure with Nova Scotia Regulator of Dietetics (NSRD) or eligible for license in Nova Scotia
Minimum Two (2) years working as a dietitian in health care including relevant leadership experience, required
Basic computer proficiency and ability to work within the Microsoft Office suite, specifically Excel
Excellent leadership, organizational, and decision-making skills
Strong interpersonal and communication skills including the ability to develop and maintain good relationships with all levels of staff and clients including those internal and external to the organization
Ability to interpret statistical data, and monitor quality and performance indicators and benchmarks
Ability to build and maintain collaborative working relationships and partnerships
Knowledge of applicable legislation, regulations, policies, and standards
Cross-cultural awareness and sensitivity
Must have reliable means of transportation for required travel

Nice To Haves

Advanced Food Safety Training is preferred.
Experience with CBORD and/or other Nutrition and Food Service Software
Experience in change management and mentoring individuals and or teams

Responsibilities

Ensuring patient safety within the meal ordering process in the Nutrition and Food Services software system.
Leading the analysis, evaluation, and ongoing improvement processes to ensure meal orders are accurate and fully compliant with patient food allergies, therapeutic nutrition requirements, and medical restrictions.
Providing day-to-day guidance for administrative dietitians that maintain the Nutrition and Food Services software system.
Acting as a liaison between frontline staff and management, escalating risks or system issues as required.
Developing, coordinating, and participating in orientation and training for new staff and learners.
Collaborating with teams to develop emergency preparedness and business continuity procedures for system downtime, emergency menus, and operational disruptions.
Developing and updating standard operating procedures to maintain and improve patient and staff safety.
Participating in or helping to lead quality improvement initiatives related to diet standards, menu, oral and enteral nutrition contracts, Room Service, OPOR and CBORD implementation and optimization.
Preparing data and reports on key performance indicators for managers and directors.
Supporting the work of managers ensuring patient, resident and client nutritional safety while promoting positive nutritional outcomes.
Facilitating communication and implementing Nutrition and Food Services initiatives while addressing operational challenges, barriers, and solutions.
Planning, developing, analyzing, and reporting on operating procedures, policies, and initiatives to standardize practices.
Overseeing daily operations and human resource functions for administrative dietitian unionized staff.
Contributing to the orientation and education of learners.
Ensuring patient safety is maintained through the Nutrition and Food Services software system.