​PURPOSE STATEMENT: 

​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. 

REBND

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