Responsible for staff performance and accomplishment of departmental responsibilities in accordance with corporate, hospital, department and safety policies and procedures to meet both company and regulatory requirements.
Responsible for the development and execution of an overall program for the procurement, preparation and service of food to the patients, cafeteria, and catered functions for the formulation of Food and Nutritional Department.
Must perform proficiently in all competency areas including but not limited to: general food service responsibilities,, planning,, supervisory responsibilities, patient rights, and safety and sanitation.
Actively monitors budget for area and evaluates expenditure on a regular basis. Initiates recommendations to ensure department is operating within budget. Utilizes company systems and vendors to ensure appropriate monitoring and control of inventory and supplies.