Manages and governs all dietary services for the facility operation, including operational planning and management of kitchen, service line and dining area staff. Manages food service budget in compliance with facility, corporate and client agency directives.
Primary Duties and Responsibilities
- Manages the daily operation of the facility food service operations. A wide degree of creativity and latitude is expected.
- Reviews menus and supervises the handling, preparation, and storage of food, maintenance of equipment, records and sanitation.
- Develops and maintains food services policies and procedures in accordance with professional standards and the guidelines established for the facility by the company.
- Manages the work of other employees by assigning and inspecting the work performed. Supervision includes selection, hiring, evaluating job perf