· 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.