Salary range
The salary range for this position is CAD $38.88 - $55.89 / hour About the Role

Reporting to the Regional Manager or designate, the Coordinator, Food Operations is responsible for coordinating and overseeing day-to-day food service operations across designated service areas. The successful candidate will provide leadership to staff, support strategic planning initiatives, monitor budgets and resources, and ensure compliance with food service standards, policies, and procedures.

Key Responsibilities

• Assist the Regional Manager or designate with the development, implementation, and evaluation of food service standards, policies, and procedures to ensure compliance with legal, regulatory, and professional requirements.
• Contribute to departmental strategic planning by identifying current and future operational needs, setting priorities, and supporting the implementation and evaluation of initiatives.
• Participate in the development of capital and operating budget requirements and monitor expenditures within designated service areas.
• Monitor and report budget variances, providing recommendations and identifying issues or concerns to leadership.
• Assist with the development of product and service specifications for tendering and supplier contract processes.
• Coordinate and oversee food service operations in a complex, multi-site healthcare environment.
• Provide leadership, guidance, and support to food services staff, including assigning work, approving vacation requests, and ensuring effective staffing practices.
• Support staff orientation, training, development, and performance management activities while maintaining required documentation.
• Promote quality improvement, workplace safety, and compliance with food service policies, procedures, and quality assurance programs.

Qualifications

Education, Training and Experience

• Bachelor's degree in Food Service Administration or completion of an approved post-secondary Food Service Supervisor/Manager program.
• Five (5) years of recent related experience in food service management within healthcare facilities.
• Demonstrated operational experience with quality assurance programs and food service policies and procedures in a healthcare setting.
• Completion of relevant healthcare administration courses is considered an asset.
• Graduation from a recognized culinary training program is considered an asset.

Professional Designations

For patient and resident food service roles, one of the following is required:

• Canadian Society of Nutrition Management (CSNM) certification; or
• Current registration with the College of Dietitians of British Columbia.

Skills and Abilities

• Strong leadership, coaching, and team-building skills.
• Excellent organizational, planning, and problem-solving abilities.
• Knowledge of healthcare food service operations, quality assurance programs, and regulatory requirements.
• Demonstrated ability to manage budgets, analyze financial information, and monitor operational performance.
• Effective communication and interpersonal skills with the ability to build strong relationships with staff, physicians, and stakeholders.
• Ability to prioritize competing demands and work effectively in a fast-paced, multi-site environment.
• Proficiency with computer systems and business applications relevant to food service operations.

#LI-DNI

Detailed Overview

Supporting the Vision, Values, Purpose and Commitments of Fraser Health including service delivery that is centered around patients/clients/residents and families:

 

Reporting to the Regional Manager, Food Operations or designate, the Coordinator, Food Operations is responsible for the direction and supervision of Food Service Supervisors, Cooks, Food Service Workers, and other designated staff in the day-to-day operations of food production, preparation and distribution. The Coordinator participates in program and service delivery planning, implementation and evaluation to meet annual objectives. The coordinator maintains and provides statistical, financial and quality improvement reports as required and assumes responsibility for overall operation of the department in the absence of the Regional Manager.As a member of the leadership team, the incumbent is expected to participate in a respectful and productive manner, provide and accept thoughtful counsel and advice, and fully support decisions made by this team.

Responsibilities

Assists the Regional Manager or designate with the development, implementation and review of service area standards, policies and procedures to ensure they comply with legal and professional standards. Contributes to the overall strategic plan for departmental operations. Analyzes current situations and future requirements and sets priorities for planning, implementing, monitoring and evaluating strategies. Works within the context of the organization’s long-range strategic plans and its complex multi-site environment.

Provides input to the Regional Manager or designate regarding capital and operating budget requirements. Participates in the establishment of product and service specifications for tendering of supplier contracts and is accountable for monitoring and controlling expenditures in designated service areas. Monitors and reports on budget variances, advising the Regional Manager or designate of issues and concerns.

Oversees all food services staff within the department by providing leadership and direction, coordinating work assignments, approving vacations, ensuring continual staff development by determining related training and orientation requirements and maintaining all related documentation.

Establishes and oversees standardized production schedules, recipes, inventory levels and production methods. Evaluates foods being prepared, served and distributed to ensure established standards of quality, quantity and safety are maintained.

Monitors and evaluates the achievement of service objectives for the service area. Promotes positive interdepartmental relationships through effective communication consulting and negotiating with user departments.

Oversees and, when necessary, participates in ordering supplies and managing food and supply inventory. Reports quality and delivery issues and/or concerns to the vendor and appropriate Food and Dietitian Services Leadership.

Conducts interviews and reference checks and screens applicants for internal and external job postings and completes competition score sheets and awards positions. Offers employment to qualified candidates.

Utilizes computerized applications and relevant software to produce, maintain and update a variety of records and reports; prepares and distributes correspondence documents and reports. Creates various forms, spreadsheets and documents. Maintains files and filing systems, including correspondence, anecdotal notes, employee records, equipment and supply records.

Interprets and communicates regulations and standards to staff to ensure adherence to practices and procedures compliant with Work Safe BC regulations and standards. Participates in return-to-work initiatives, fire prevention and disaster plans as required by the employer.

Evaluates employee performance and manages attendance according to established procedures. Coaches and disciplines staff in the designated service area following discussion with the Regional Manager. This position applies the collective agreement in consultation with the HR Client Partner.

Participates in the development of Food and Dietitian Services policies, objectives and standards and Continuous Quality Improvement by developing and conducting audits in collaboration with the Food and Dietitian Services leadership team.

Participates and contributes at various meetings, and committees, as required by the Regional Manager.

Participates in the menu planning, auditing and recipe development process in accordance with the organization’s guidelines and standards to meet the satisfaction and diet needs of customers, patients, residents and clients.

Manages food services, and if applicable cafeteria and catering including planning menus and services for patients, residents and clients and ensuring adherence to production and service capabilities, cost constraint, presentation and nutritional requirement as established with organization’s guidelines and standards. Supports implementation of Ministry of Health initiatives where applicable.

Monitors equipment for preventative maintenance, repairs and replacement; troubleshoots and completes routine work orders for repair service. Recommends purchase/replacement of equipment to the Regional Manager or designate.

Works with Fraser Health Food and Dietitian Services for food safety, client satisfaction, food waste and menu audits. Interprets results and leads the implementation of corrective action, communicates same to staff and monitors for quality and consistency.

Participates in development of essential services plans in consultation with Regional Manager or designate in preparation of job action with significant involvement in essential service levels, menu and staff planning, logistics, training and execution. Participates in Food Services Administration on call and responds to urgent matters as needed.

Carries out responsibilities in accordance with health and safety requirements. Immediately reports and mitigates unsafe situations. Escalates to Regional Manager or other appropriate personnel if needed.

Performs other related duties as assigned.

Qualifications

Education, Training & Experience

 

A level of education, training, and experience equivalent to a Bachelor’s degree in Food Service Administration or completion of an approved post-secondary course as a Food Service Supervisor/Manager and five (5) years’ recent related experience in service management in health facilities including operational experience with quality assurance programs and food service policy and procedures within a healthcare setting. Completion of relevant health care administration courses and graduation from a recognized culinary training course is an asset.  Canadian Society of Nutrition Management (CSNM) certification or current registration with the College of Dietitians of British Columbia is required for patient and resident food services roles.   Competencies Demonstrates the leadership practices of the Fraser Health Leadership Framework of Clear, Caring and Courageous and creates the conditions for people to succeed.  Professional/Technical Capabilities 

• Demonstrated leadership ability and highly developed interpersonal, communication and time management skills.
• Demonstrated commitment to client focused services and teamwork.
• Demonstrated ability to integrate administrative, professional and operational aspects of the department throughout the facility in an effective and efficient manner.
• Demonstrated ability to develop and nurture an environment where quality improvement principles are embraced and used on a continuous basis.
• Fosters a respectful and motivating environment.
• Demonstrated ability to utilize related equipment and computer software including various word processing and spreadsheet applications including all MS Office applications.
• Physical ability to perform the duties of the position.