Manager, Menu and Food Information Systems

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Reporting to the Senior Manager, Quality Standards and Innovation, Food Services, the Manager, Menu and Food Information Systems provides leadership for regional patient and client menus and food service information systems across the organization. The role ensures menu compliance with nutrition standards, oversees food service system projects, supports food purchasing initiatives, and serves as a subject matter expert. Responsibilities include driving process improvements, maintaining data integrity, delivering training, supporting vendors and IMITS partners, monitoring costs, ensuring system continuity, and representing Food Services on organizational initiatives, while promoting a safe, respectful, and client- and family-centred environment aligned with organizational values and strategic priorities.

Education, Training and Experience:

• A level of education, training and experience equivalent to a Bachelor’s degree in a related Food Services/Nutrition Management discipline
• Current registration with the College of Health and Care Professionals of British Columbia or Canadian Society of Nutrition Management
• Five (5) years’ recent experience working in food operations and with food service information systems in a health care setting, or an equivalent combination of education, training and experience.

Skills and Abilities:

• Excellent organizational, project management, and time management skills.
• Excellent ability to communicate both verbally and in writing.
• Demonstrated ability to successfully communicate solutions to technical issues.
• Demonstrated ability to establish effective working relationships with technical, operational, and vendor staff.
• User-level technical problem-solving skills.
• Develops and maintains strong relationships with key internal and external partners.
• Ability to work with end-users of varying skill levels at all levels of the organization.
• Ability to analyze workflow and systems applications in a clear, concise manner.
• Ability to utilize resources effectively.
• Ability to work with Microsoft Office software.
• Physical ability to perform the duties of the position.
  
  

• Competitive Salary: The salary range for this position is $46.37/hr. - $66.66/hr., depending on experience.
• Meaningful impact: Your dedication and expertise will directly impact the lives of our patients and community.
• Growth opportunities: We welcome individuals at all stages of their career, offering opportunities for professional development and growth.
• State-of-the-art facilities: The new St. Paul’s Hospital and health campus will be the most innovative approach to the delivery of integrated care in B.C. and Canada, designed to appropriately address the future health needs of patients, families and our communities. From hospital care to primary and community health solutions, the new St. Paul’s Hospital and health campus will continue to lead innovations in care, research, and teaching. The new St. Paul’s Hospital is expected to open in 2027.

Your Day to Day:

• Provides leadership and oversight for the development, implementation, maintenance, integration, and continuous improvement of regional patient/client menus and food service information systems across the organization.
• Ensures compliance and quality standards by overseeing menu adherence to organizational and provincial nutrition requirements and maintaining the accuracy, integrity, and reliability of food service databases and systems.
• Leads and supports strategic projects related to menu management, food information systems, process redesign, system enhancements, and operational improvements to maximize efficiency and effectiveness.
• Collaborates with internal and external partners, including Supply Chain, IMITS, vendors, and contracted service providers, to support food purchasing requirements, evaluate products and services, resolve system issues, and implement upgrades and enhancements.
• Acts as a subject matter expert and resource for food service system users by providing consultation, troubleshooting support, training, and end-user documentation to optimize system utilization.
• Develops and maintains system governance and continuity measures, including standard operating procedures, quality assurance processes, system backups, emergency recovery plans, and documentation of system failures and operational impacts.
• Monitors and evaluates organizational and industry developments, assessing new products, services, technologies, and best practices for potential application within the health organization.
• Manages and monitors financial and operational resources related to food information systems, including licensing and vendor support expenditures.
• Represents the department on committees, working groups, task forces, and organizational initiatives, providing expertise and presentations as required.
• Promotes a safe and healthy work environment by carrying out responsibilities in accordance with organizational health and safety requirements
• Performing other related duties as assigned.

Who We Are:

Providence Health Care is one of the largest faith-based health care organizations in Canada. For the people at Providence, living our Mission, Vision and Values means providing British Columbians with compassionate, socially just, exceptional and innovative care every day.

From our humble roots 129 years ago, Providence has grown into globally renowned research, teaching, and care organization. As individuals within a mission-driven organization, we choose to be part of Providence Health Care because we value the organization’s long commitment to social justice and compassionate care, and its commitment to the process of Truth and Reconciliation with Indigenous Peoples.

We acknowledge that Providence Health Care and the new St. Paul’s Hospital site is located on the traditional, ancestral, and unceded territory of the Coast Salish Peoples, including the territories of the xʷməθkwəy̓əm (Musqueam), Skwxwú7mesh (Squamish), and Səl̓ílwətaʔ/Selilwitulh (Tsleil-Waututh) Nations.