Aramark (NYSE: ARMK) is in the customer service business across food, facilities and uniforms, wherever people work, learn, recover, and play. United by a passion to serve, our more than 270,000 employees deliver experiences that enrich and nourish the lives of millions of people in 22 countries around the world every day. Aramark is recognized among the Most Admired Companies by FORTUNE and the World's Most Ethical Companies by the Ethisphere Institute. Learn more atwww.aramark.comor connect with us on Facebook and Twitter.
Manages human resources within the scope of the Collective Agreement and Corporate Policies and procedures. Hires and develops staff; completes performance appraisals on Supervisory staff.
Continually looks for ways to streamline operations to reduce costs and improve quality.
Establishes and maintains effective working relationships with Rouge Valley facility department heads, and managers, patients, staff members.
Assumes responsibility for performance outcomes and quality improvements to ensure patient satisfaction.
Monitors financial operating results in order to achieve client financial objectives.
Maintenance of diet office system data base and software, recipe, restriction, diet order, menu data input.
Co-ordinates food purchasing decisions for department.
Plans, directs and coordinates the activities of the Clinical Nutrition Department
Ensures delivery of clinical nutrition practices that deliver quality patient care
Applies knowledge of the scope of clinical practice skills and relevant regulations and legislation
With clinical dietitians, applies knowledge of clinical nutrition to policy development and decision making for the department
You are a Registerd Dietitian.
Experience managing a unionized healthcare environment, cold plating experience would be an asset.
4 year Bachelors Nutrition degree from an accredited university/college.
Graduate of an accredited Dietetic Internship Program & member of CDO.
Member of the Dietitians of Canada preferred.
Minimum of three years experience in the food services industry.
Experience with computerized menu management system would be an asset.
Ability to respond appropriately and effectively to change.
Ability to manage several food service styles simultaneously.
Experience in implementing of new food service models an asset.