Description:
Job Summary:

• Leads culinary team in preparation and production of meals, monitors food quality and presentation, and ensures compliance with all safety and sanitation standards and regulation.
• Oversees retail operation including cash controls, managing the POS system, and leading front of house staff.
• Responsible for the quality, consistency, and safety of patient meals as well as the execution of catered events.
• Oversees the food inventory, purchasing, receiving, storage and disbursement of all food supplies.
• Monitors team member productivity and performance. Provides guidance and direction to team members, including coaching and counseling as needed, to achieve performance objectives.
• Schedules staff based upon forecasted volumes.
• Work with department leadership to manage the department's budget; continually analyze, forecast, monitor, and control the labor and food costs.
• Participates in patient satisfaction initiatives and patient rounding.
• Manages the team in a manner that exemplifies professionalism and teamwork and mirrors the core values and operating standards of the organization.

#IND789
#LI-POST
#GD
Qualifications:
MINIMUM EDUCATION REQUIRED:
HS Degree or GED equivalent.
MINIMUM EXPERIENCE REQUIRED:
5 years of experience in food production/operations within healthcare, education, dining, or related field required.
MINIMUM LICENSURE/CERTIFICATION REQUIRED BY LAW:
ServSafe certification required.
ADDITIONAL QUALIFICATIONS:
Associates degree in Culinary Arts or Hospitality preferred. Certified Dietary Manager preferred. Two years of previous leadership experience preferred.