Food Service Quality Assurance Associate

No d’offre d’emploi

10181 

Poste

Food Service Quality Assurance Associate 

Service

Patient Food Services 

Statut

Régulier 

Type de poste

Part-time 

Affiliation

SCFP personnel de service 

Quarts de travail

Days 

Bilinguisme requis

N/A 

Vérification du casier judiciaire

Vérification de l’aptitude à travailler auprès de personnes vulnérables 

Lieu

RLHC-Cupe Service 

Salaire

32,66$-35,38$/heure

Date d’échéance

24 juin 2026

 

KEY FUNCTION

 Ensure proper food handling and integrity of tray assembly. Ensure patient profiles are accurate to ensure proper dietary needs.

 

REPORTING

Under the general direction of the Supervisor, Support Services.

 

DUTIES:

  1. Maintain proper procedures with respect to meal assembly, rethermalization, delivery and pick up of trays, and quality control.
  2. Oversee tray assembly and kitchen operations.
  3. Ensure diet orders are complete and accurate.
  4. Maintain up to date patient profiles according to prescribed diet order.
  5. Participate in education and training specific to current, relevant federal and provincial health and safety legislation, standards and guidelines.
  6. Contribute to learner development by providing academic support, mentorship, preceptorship and supervision as required.
  7. Participate in hospital training as required.
  8. Assist with improvement initiatives as required.
  9. Perform other duties as required. 

 

QUALIFICATIONS

EDUCATION AND TRAINING: 

  1. Minimum of a Grade 12 Diploma or equivalent (i.e. General Education Development (GED) or Academic and Career Entrance (ACE)).
  2. Successful completion of an approved Food Services Supervisor Course.
  3. Eligibility for membership in the Canadian Society of Nutrition Management and Ontario Food Service Supervisors Association is required.
  4. Ministry of Labour “Worker Health and Safety Awareness in 4 Steps” training certificate is required.

 

EXPERIENCE: 

  1. Six (6) months recent experience in institutional food service and distribution is preferred.

 

KNOWLEDGE/SKILLS/ABILITIES: 

  1. Demonstrated knowledge of therapeutic and normal nutrition.
  2. Demonstrated knowledge of modern food service delivery systems.
  3. Demonstrated proven leadership and problem solving skills.
  4. Demonstrated ability to work cooperatively with all levels of management and staff.
  5. Demonstrated ability to effectively interact and communicate with patients, families, and healthcare workers both orally and in writing.  
  6. Demonstrated computer skills with intermediate proficiency in Microsoft Office software (e.g. Word, Excel and Outlook) and applicable patient information systems.
  7. Demonstrated interpersonal and communication skills.
  8. Ability to prioritize tasks.
  9. Demonstrated compliance with HSN’s privacy policy.
  10. Demonstrated commitment to the safety of co-workers and patients.

 

PERSONAL SUITABILITY: 

  1. Demonstrated commitment to ongoing professional development.
  2. Demonstrated professionalism in dealing with confidential and sensitive issues.
  3. Demonstrated positive work record and good attendance record.
  4. Ability to meet the physical and sensory demands of the job.
  5. Ability to travel between local sites.

 

Processus de sélection :  Les candidates et les candidats à ce poste seront sélectionnés en fonction de leurs aptitudes, de leurs capacités, de leur expérience et de leurs compétences indiquées dans le curriculum vitæ ou le formulaire de demande dûment rempli. L’hôpital se réserve le droit de mener une entrevue officielle au besoin. Cette annonce concerne un poste vacant. 
 
Horizon Santé-Nord s’engage à offrir des mesures d’adaptation aux candidates et candidats en situation de handicap afin de favoriser leur participation aux étapes du recrutement, de l’évaluation, de la sélection et de l’embauche.

HSN REMERCIE TOUTES LES PERSONNES POSANT LEUR CANDIDATURE.
CEPENDANT, NOUS COMMUNIQUERONS UNIQUEMENT AVEC CELLES RETENUES POUR UNE ENTREVUE.

NOUS N’ACCEPTERONS PAS DE DEMANDES APRÈS LA DATE ET L’HEURE DE CLÔTURE.