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About the Role

The Food Service Supervisor is responsible for coordinating and supervising daily Patient Food Services (PFS) operations in a large healthcare environment. This position oversees 30 unionized staff on day shift and 15 staff on evening shift, ensuring safe food handling, accurate tray assembly, efficient workflow, and exceptional patient focused service. The Supervisor supports meal production for 3,000 meals per day and ensures compliance with CSNM standards, HACCP, WHMIS, OH&S, and site policies.

Responsibilities

Lead tray assembly, beltline operations, dish room workflow, cart delivery, and meal audits across breakfast, lunch, and dinner service.
Assign shift positions, conduct briefings, monitor attendance, coach performance, and uphold collective agreement requirements.
Perform tray audits, temperature checks, utensil compliance, portion verification, and documentation of results.
Ensure adherence to HACCP, safe food handling, sanitizer protocols, dish machine audits, and equipment pre start checks.
Oversee beltline pacing, dish room stripping, cart returns, shortages/substitutions, and equipment functionality.
Communicate with morning supervisors, review shift reports, adjust staffing, and manage operational changes.
Maintain uniform logs, training records, tray accuracy data, cleaning schedules, requisitions, and daily shift reports.
Coordinate off site meal carts, unit supplies, retail orders, and after hours store requisitions.

Requirements

CSNM membership (Canadian Society of Nutrition Management)
Strong communication skills and ability to lead large, unionized teams
Physical ability for a fast paced, high volume environment
Clear Criminal Record Check
Ability to adapt quickly to operational changes

Skills

Proficiency in Microsoft Office
Proficiency in food service software
Proficiency in scheduling systems (e.g., Dimensions)
Knowledge of HACCP
Knowledge of WHMIS
Knowledge of OH&S
Knowledge of safe food handling standards

Location

Healthcare environment

Work Type

Full-time

Experience Level

2 year diploma in Nutrition Management, Hospitality, Food Service Management, or related field (Preferred)
Experience in healthcare food service or institutional tray-line operations (Preferred)

Education Level

2 year diploma in Nutrition Management, Hospitality, Food Service Management, or related field (Preferred)

Salary/Compensations

$55,000.00 - $65,000.00

Benefits

Three weeks of paid vacation
3 personal/flex days
Comprehensive Health Benefits (dental, prescriptions, vision, massage therapy, and more) with no waiting period
Self-Directed Pension Plan with a 2:1 employer match
Employee Assistance Program
Discounts on everyday products and services
Educational Assistance
Scholarships for children entering post-secondary studies

About the Company

Aramark provides industry leading dining, environmental, facilities, and healthcare services in hospitals.
We combine hospitality, science, and culinary expertise to create environments where caregivers and patients can relax, recharge, and recover.
Our services range from Patient Dining, Retail Dining to Clinical Nutrition and beyond.
At Aramark, we empower our people to create moments that matter through exceptional hospitality experiences.
We serve more than a dozen industries with pride and passion, building community, connection, and careers all around the world.
We are committed to providing a safe, healthy, and positive work environment for all.

Equal Opportunity

We celebrate diversity, build connections, and support one another through our Employee Resource Groups (ERGs).