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Job summary

The supervisor manages front-line employees and daily operations for patient food services, ensuring safe and efficient meal delivery. They also act as a leader within the management team to support administrative functions and quality improvement initiatives.

Job details

Click here to apply as an internal applicant. Req ID: 226772Location: Eastern Zone, Cape Breton Regional Hospital Department: NFS Patient Food Services CBRType of Employment: Casual Casual Relief (3%) x 2 Management/Non Union PositionPosting Closing Date: 22-Sep-26About the Opportunity Reporting to the Manager of Nutrition and Food Services (NFS), the Nutrition and Food Service Supervisor is responsible for the front-line supervision of employees, day-to-day operations, meal service and delivery, and, ensuring safe and efficient operations of assigned work areas. The Supervisor acts as an ambassador and liaison within the integrated model of Nutrition and Food Services and is a resource and leader for employees in the area and remote sites. As part of the management team, assists in carrying out administrative and operational functions within designated area(s) and in accordance with NFS strategic plan. The Supervisor is committed to patient safety through continued quality assurance and improvements and coordination of tasks.About You We would love to hear from you if you have the following: Completion of a Nutrition post-secondary degree (preferred) or completion of a recognized course in Food and Nutrition Management Red Seal Cook Certification is an asset Completion of an Advanced Food Safety Certification and HACCP Training Experience in food service or clinical nutrition management or leadership and operations required, minimum of two (2) years' preferred (recent relevant experience within the last 5 years) Experience preferred in a health care setting and unionized environment Knowledge of and experience in customer focused food service operations; room service model preferred Demonstrated leadership abilities/staff management/coaching in a unionized environment; Hire, Develop & Retain Solid Performers Demonstrated accountability (fiscal, quality improvement, food safety, effective use of food resources, policy implementation/create supportive environments for healthy eating, marketing) Demonstrated conflict resolution skills and positive change management orientation – Approaches problems as opportunities for system process improvement Competencies in other languages an asset, French preferred Please ensure your resume is up to date and includes all relevant education, experience, training, and certifications.Hours Casual relief position, no guaranteed hours Compensation and Benefits Pay Scale Type: ManagementBand: Band 04Hourly Rate: $39.05 - $47.83Annual Salary: $76,150 - $93,284What you'll love about Nova Scotia Health Nova Scotia Health is more than the province's largest provider of health services; we're a team driven by excellence in health, healing and learning. Across hospitals, health centres and community programs, our people deliver innovative, high-quality care that impacts lives across Nova Scotia and Atlantic Canada. From vibrant city life to scenic coastal communities, Nova Scotia offers a lifestyle as rewarding as the work itself. At Nova Scotia Health, you'll find meaningful career opportunities, supportive teams and the work-life balance to enjoy everything our beautiful province has to offer. Join us and discover why so many people are choosing to call Nova Scotia home. Once You've Applied Thank you for your interest in this position. Only those applicants selected for an interview will be contacted. Nova Scotia Health is committed to being a workforce that is free of discrimination, values diversity, and is representative, at all job levels, of the people we serve. We encourage all qualified applicants who self-identify as Indigenous, Black/African Nova Scotian, Persons of Colour, Foreign Nationals/Newcomers, Persons with Disabilities, 2SLGBTQIA+ to apply and self-identify.

What you’ll do

The supervisor manages front-line employees and daily operations for patient food services, ensuring safe and efficient meal delivery. They also act as a leader within the management team to support administrative functions and quality improvement initiatives.

Requirements

Candidates should have a post-secondary degree in nutrition or a recognized food and nutrition management course, along with at least two years of relevant leadership experience. Advanced food safety certification and HACCP training are required for this role.

Listed skills

• Customer service · Preferred
• Change Management · Preferred
• Quality assurance · Preferred
• Operations Management · Preferred
• policy implementation · Preferred
• Leadership · Preferred
• Food safety · Preferred
• Coaching · Preferred
• Conflict Resolution · Preferred

Other relevant skills

Identified from the job description. Confirm important requirements above.

• Food service management
• Staff supervision
• Clinical nutrition management
• HACCP training
• Food safety
• Conflict resolution
• Change management
• Quality assurance
• Fiscal accountability
• Policy implementation
• Leadership
• Coaching
• Customer service
• Operations management
• Policy Implementation
• Food Safety Certification
• Accountability
• Quality Improvement
• Human Nutrition
• Management
• Strategic Planning
• Change Management
• Customer Service
• Clinical Nutrition
• Conflict Resolution
• Food Services
• Disabilities
• Food Safety And Sanitation
• French Language
• Hazard Analysis And Critical Control Points (HACCP)
• Healing
• Patient Safety
• Marketing
• Innovation
• Network File Systems
• Operations
• Quality Assurance
• Staff Management
• Process Improvement
• Coordinating

Job areas

• Healthcare
• Management & Leadership
• Food & Beverage
• Food and Nutrition Services Supervisor
• Restaurant / Food Service Supervisor
• Restaurant Managers
• First-Line Supervisors of Food Preparation and Serving Workers