Responsible for all food production culinary and kitchen operations that provide products and services to patients cafeteria retail outlets and catering. Provides leadership training and direction to culinary leadership team and all production staff. Maintains budgeted food and labor costs associated with NS production operations. Ensures all safety and sanitation requirements are met. Delegates and directs duties to culinary and supporting staff. Ensures menus and food products comply with federal state local regulations as well as doctors diet restrictions. Develops standardized menus hires staff performance manages employees to set standards trains and coaches for improvement and ensures food quality and safety standards are met. Responsible for staff schedules and ensures labor hours and assignments are appropriate for volume needs. Ability to interact positively and professionally with all customers and staff.
Junior College preferred
2 years of chef/supervisory experience
ServSafe Certification within 1 year of hire required