Assistant Manager - Nutrition and Food Services

Req ID: 226664 Location: Eastern Zone, St. Martha's Regional Hospital Department: NFS INPATIENT FOOD SERVICE SMR Type of Employment: Temporary Hourly FT long-assignment (100%) x 1 Management/Non Union P osition Posting Closing Date: 22-Sep-26

Reporting to the Director of the Eastern Zone, the Assistant Manager of Nutrition and Food Services supports the work of the Director to ensure the effective and efficient delivery of Nutrition and Food Services in a specific a site(s) within the zone. The Assistant Manager is responsible for the planning, organizing, and controlling of all aspects of operations and day to day management of Nutrition and Food Services within the designated area. Responsible for implementing Nutrition and Food Services initiatives and communicating and liaising with the Director regarding operational challenges and barriers and potential solutions, the Assistant Manager also is accountable for all of the human resources, financial accountabilities, and patient experiences within their assigned sites.

The Assistant Manager ensures patient safety is maintained through a patient meal ordering process to decrease the risk of allergen contamination, potential anaphylaxis, and food borne illness while also ensuring compliancy with therapeutic nutrition requirements and restrictions to address patient medical needs.

The Assistant Manager collaborates with Director in the planning and development of standardized practices and initiatives to ensure they are operationalized. The Assistant Manager is accountable to provide service excellence training to all Nutrition and Food Services team members within the zone. Coordinates the oversight of food safe training ensuring tracking sheets are updated.

We would love to hear from you if you have the following:

• Bachelor/Masters of Science in Human Nutrition and/or Dietetics, Hospitality Management, Food Science or other Science degree at a recognized University • Completion of Advanced Food Safety Training • Minimum three (3) to five (5) years’ progressive management experience in health care • Knowledge of institutional food service operations • Basic computer proficiency and ability to work within the Microsoft Office suite • Experience with Nutrition software an asset • Strong leadership, organizational, and decision-making skills • Strong interpersonal and communication skills including the ability to develop and maintain good relationships with all levels of staff and clients including those internal and external to the organization • Ability to interpret statistical data, and monitor quality and performance indicators and benchmarks • Ability to build and maintain collaborative working relationships and partnerships • Experience in financial planning and human resource management • Experience managing in a unionized environment • Knowledge of applicable legislation, regulations, policies and standards • Excellent organizational, time management and problem-solving skills with ability to manage conflicting deadlines • Cross-cultural awareness and sensitivity • Nova Scotia driver’s license and reliable vehicle for travel required

Please ensure your resume is up to date and includes all relevant education, experience, training, and certifications.

Temporary full-time position; 75 hours biweekly

Approximately 12 months