Manager, Food Services (Patient)

Providence Healthcare • Vancouver, BC

1d • CA$46 - CA$67 • Onsite

About The Position

Join Providence Health Care and play a key leadership role in enhancing the patient and resident experience through exceptional food services! Reporting to the Director, Food Services, the Manager, Food Services (Patient) provides operational and strategic leadership for patient and resident food service programs across designated PHC sites. This role oversees food production, menu and recipe development, procurement, resource management, and service delivery to ensure safe, high-quality, nutritious, and cost-effective food services. Working closely with clinical, operational, and vendor partners, the Manager drives continuous improvement, supports innovation, and leads initiatives that enhance service quality, operational performance, and patient satisfaction. This position also provides leadership in team development, quality assurance, and strategic planning, helping advance PHC's commitment to exceptional patient-centred care and food service excellence.

Requirements

• Bachelor’s Degree in Food Service Nutrition Management, Dietetics, or Nutrition
• Current registration with the College of Health and Care Professionals of British Columbia or Canadian Society of Nutrition Management
• Five (5) to seven (7) years’ recent, related experience including three (3) years of leadership experience in food services management in a hospital or similar large institutional environment or an equivalent combination of education, training and experience.
• Current Food Safe Level 1 and 2 certifications.
• Demonstrated ability to plan, consolidate, and deliver high quality services in a cost-efficient, customer-focused manner.
• Broad knowledge of the health care system.
• Demonstrated knowledge of quality assurance systems.
• Knowledge of industry-recognized Food Safe and infection control procedures.
• Demonstrated ability to resolve issues in a customer service environment, tactfully and equitably, with minimal supervision.
• Demonstrated ability to handle stressful situations in a consistent and positive manner.
• Demonstrated analytical, problem solving and dispute resolution skills.
• Excellent communication skills with various levels of the organization, both orally and in writing.
• Ability to promote and ensure compliance with local regulations and accreditation standards.
• Demonstrated ability to lead and motivate teams through effective coaching, mentoring, and performance management.
• Demonstrated ability to work effectively, both independently and as part of a team.
• Effectively prioritize workload and ability to work under pressure to meet deadlines.
• Demonstrated ability to operate related equipment including relevant computer applications.
• Use of a personal vehicle to travel between multiple sites.
• Physical ability to perform the duties of the job.

Nice To Haves

• Red Seal Chef Certification or graduation from a recognized culinary training course or equivalent is an asset.
• Experience in a unionized environment is an asset.
• Project management training and/or experience are an asset.

Responsibilities

• Provides operational leadership for patient/resident food services across designated PHC site(s), ensuring effective resource utilization, scheduling, menu planning, recipe development, service quality, client satisfaction, and compliance with applicable policies, procedures, and standards.
• Leads food production planning, purchasing, and inventory management, including recipe and menu development, product evaluation, vendor collaboration, food and supply procurement, storage, waste management, and identification of suitable product alternatives to support operational and financial objectives.
• Partners with clinical, operational, and business stakeholders to support a patient/resident-centred model of care, build collaborative relationships, address operational priorities, and serve as a liaison with internal and external partners, including vendors and contracted service providers.
• Drives quality improvement, service excellence, and regulatory compliance through ongoing evaluation of food service systems, processes, equipment, and service delivery; oversight of quality assurance, sanitation, safety, training, emergency preparedness, and audit activities; and implementation of corrective actions as required.
• Leads and develops supervisory and front-line staff through recruitment, hiring, orientation, training, coaching, performance management, labour relations, workforce planning, and the application of collective agreements to support a high-performing and engaged team.
• Manages financial and strategic planning activities for the portfolio, including budget development and monitoring, financial analysis, audit participation, policy and program development, and recommendations related to strategic priorities, service enhancements, business opportunities, and operational goals.
• Oversees facilities, equipment, and contract management functions, including maintenance coordination, monitoring vendor and contractor performance, ensuring contract compliance, addressing service issues, and participating in organizational committees and initiatives on behalf of the Director as required.
• Performs other related duties as assigned.

Benefits

• Competitive Salary: The salary range for this position is $46.37/hr. - $66.66/hr., depending on experience.
• Meaningful impact: Your dedication and expertise will directly impact the lives of our patients and community.
• State-of-the-art facilities: The new St. Paul’s Hospital and health campus will be the most innovative approach to the delivery of integrated care in B.C. and Canada, designed to appropriately address the future health needs of patients, families and our communities. From hospital care to primary and community health solutions, the new St. Paul’s Hospital and health campus will continue to lead innovations in care, research, and teaching. The new St. Paul’s Hospital is expected to open in 2027.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager