Coordinator Of Nutrition And Food Services Jobs

Demonstrated ability to work effectively with other staff, clients and management

Minimum one (1) year experience in cooking and food preparation

Strong communication and interpersonal skills including the ability to follow written and oral instructions

Demonstrated ability to use sound professional judgment, initiative and problem solving skills

Successful completion of Food Handlers Course within the past five years

Willingness to learn, accept direction and work effectively in a team environment following established policies and procedures

Or demonstrated skills and/or relevant work experience, equivalency must be clearly stated in your cover letter and resume

Receive and interpret patient diet/meal orders; confirm patient meal requirements

Restaurant experience is considered an asset

Customer Service Skills considered an asset

Answering patient phone calls and entering meal selections on a computer as applicable

Visiting patients in their room and entering meal selections on an electronic tablet

Five (5) years’ progressive management experience in health care as a dietitian in addition to having clinically related practice experience

Experience in scope of practice for dietitians, dietetic technicians, and food service supervisors, and food service management (patient and retail)

Extensive experience in financial planning and human resource management

Excellent organizational, time management and problem solving skills with ability to manage conflicting deadlines

Excellent leadership, organizational, and decision making skills

Experience managing in a unionized environment

Strong human resource management, financial management, interpersonal, decision making, problem solving and communication skills

Demonstrated business and strategic acumen in planning, development and evaluation; data analysis; project and system performance management

Knowledge of applicable legislation, regulations, policies and standards

Experience managing in a unionized environment

Leadership skills consisting of building a vision, team building, conflict resolution, goal setting, coaching, mentoring, delegation, change-leadership

Inspires the team to develop and implement best practice clinical nutrition interventions resulting in enhanced health outcomes

Excellent organizational and time management skills; flexibility to meet unanticipated changes to work demands

Facilitate sustainable menus by working with Management, Chef and Suppliers

Train Management Team and Front Line Associates on Aramark Sustainability Program

Manage website, online menus and e-commerce products and promotions

Working knowledge of Microsoft Suite required

Experience with Canva, Adobe Creative Suites and web design an asset

Or demonstrated skills and/or relevant work experience, equivalency must be clearly stated in your cover letter and resume

Receive and interpret patient diet/meal orders; confirm patient meal requirements

Restaurant experience is considered an asset

Customer Service Skills considered an asset

Answering patient phone calls and entering meal selections on a computer as applicable

Visiting patients in their room and entering meal selections on an electronic tablet

Certificate in Nutrition & Food Service Management from an accredited program, such as the Canadian Healthcare Association, or equivalent

Other combination of education and experience may be considered

Demonstrated competency to do cash management

Grade XII education or equivalent

Knowledge and understanding of therapeutic and modified texture diets

Knowledge of computerized scheduling/payroll program

Minimum five (5) years relevant Nutrition & Food Service Management experience in health care or institutional food services setting

Other combination of education and experience may be considered

Proficiency in Microsoft Office Applications, Outlook/Email, Electronic Menu Management program and online training

Demonstrated ability to develop skills and knowledge in self and staff, based on learning and communicating best practices

Bachelor degree with major in Nutrition Sciences or relevant education in Nutrition & Food Services

Knowledge and understanding of therapeutic and modified texture diets

Or demonstrated skills and/or relevant work experience, equivalency must be clearly stated in your cover letter and resume

Receive and interpret patient diet/meal orders; confirm patient meal requirements

Restaurant experience is considered an asset

Customer Service Skills considered an asset

Answering patient phone calls and entering meal selections on a computer as applicable

Visiting patients in their room and entering meal selections on an electronic tablet

Or demonstrated skills and/or relevant work experience, equivalency must be clearly stated in your cover letter and resume

Receive and interpret patient diet/meal orders; confirm patient meal requirements

Restaurant experience is considered an asset

Customer Service Skills considered an asset

Answering patient phone calls and entering meal selections on a computer as applicable

Visiting patients in their room and entering meal selections on an electronic tablet

An equivalent combination of education and experience may be considered for this position

One (1) year related experience required

Strong communication and interpersonal skills including ability to follow written and oral instructions required

Demonstrated organization and prioritization skills and ability to work under pressures of time limitations

Grade 12 or equivalent required

Recognized Food Safety and Sanitation Course required or willingness to obtain within six (6) months

Or demonstrated skills and/or relevant work experience, equivalency must be clearly stated in your cover letter and resume

Receive and interpret patient diet/meal orders; confirm patient meal requirements

Restaurant experience is considered an asset

Customer Service Skills considered an asset

Answering patient phone calls and entering meal selections on a computer as applicable

Visiting patients in their room and entering meal selections on an electronic tablet

Three (3) to five (5) years’ progressive management experience in health care

Experience in financial planning and human resource management

Excellent organizational, time management and problem-solving skills with ability to manage conflicting deadlines

Bachelor’s degree in Hospitality Management, Food Science, Nutrition, Culinary Arts or other Science degree

Knowledge of institutional food service operations

Experience with Nutrition software an asset

Five (5) years’ progressive management experience in health care as a dietitian in addition to having clinically related practice experience

Experience in scope of practice for dietitians, dietetic technicians, and food service supervisors, and food service management

Extensive experience in financial planning and human resource management

Experience managing in a unionized environment

Knowledge of applicable legislation, regulations, policies and standards

Bachelor’s degree in Nutrition and Dietetics required

Manage and execute the Administrative Audit in partnership the Culinary Team on the weekly certification and the district.

All other duties as assigned by Opaa! Management.

Conduct weekly Kitchen Managers meeting.

Manage staff performance efficiently and effectively. If issues arise, report concerns to Supervisor.

Hire, onboard, train and manage the activities of all direct reports. Maintain compliance with all labor regulations.

Train, cross-train, and certify all kitchen staff on job stations. Be knowledgeable of all kitchen functions.

Or demonstrated skills and/or relevant work experience, equivalency must be clearly stated in your cover letter and resume

Receive and interpret patient diet/meal orders; confirm patient meal requirements

Restaurant experience is considered an asset

Customer Service Skills considered an asset

Answering patient phone calls and entering meal selections on a computer as applicable

Visiting patients in their room and entering meal selections on an electronic tablet

Excellent interpersonal and communication skills

Competencies in other languages an asset, French preferred

Halifax Infirmary Robie Street Entrance - QEII

An equivalent combination of education and experience may be considered for this position

One (1) year related experience required

Strong communication and interpersonal skills including ability to follow written and oral instructions required

Demonstrated organization and prioritization skills and ability to work under pressures of time limitations

Grade 12 or equivalent required

Recognized Food Safety and Sanitation Course required or willingness to obtain within six months

Competency in dysphagia management, enteral and parenteral nutrition

Demonstrated participation in continuing education and upgrading of skills

Minimum one (1) year working experience as a dietitian preferred

Inpatient clinical nutrition experience an assets

Experience counselling patients in an outpatient setting

Demonstrated interpersonal and communication skills

Or demonstrated skills and/or relevant work experience, equivalency must be clearly stated in your cover letter and resume

Receive and interpret patient diet/meal orders; confirm patient meal requirements

Restaurant experience is considered an asset

Customer Service Skills considered an asset

Answering patient phone calls and entering meal selections on a computer as applicable

Visiting patients in their room and entering meal selections on an electronic tablet