Manage the daily operation of department(s) that prepare and serve food and beverages. 

ESSENTIAL FUNCTIONS:

Plan, coordinate or direct purchasing, food planning, preparation and serving. Maintenance of sanitary standards in the preparation areas, kitchen, serving and dining areas of the facility. Coordination with Dietitian or clinical leadership to plan menus that are varied, nutritionally balanced and appetizing. Review, plan menus and prepare projected menu plans. Interpret recipes, modified diet plans and proper portion control in accordance with approved policy or clinical direction. Provide staff management including hiring, development, training, performance management and communication to ensure effective and efficient department operation. Analyze food costs and assist with departmental budget issues. Orient, train and coach team members on operational guidelines, organizational policies and procedures.

OTHER FUNCTIONS:

Perform other functions and tasks as assigned.

EDUCATION/EXPERIENCE/SKILL REQUIREMENTS:

High school diploma or equivalent required. Bachelor's degree in Food Service Management, Human Nutrition or related field preferred. Four of more years’ experience in food services role with 2+ years’ experience in a supervisory capacity in food services.