Summary:Oversees all food production areas (Patient, Retail, Coffee Shop(s), Catering, and Physician Lounge(s) while maintaining established food safety and sanitation guidelines. Prepares and/or directs the preparation of all food items for distribution and/or service to areas listed above. Coordinates and supervises ordering, receiving, storage and inventory control of all purchased items. Ensures quality services are provided for hospital patients, staff and visitors while documenting regulatory compliance in all areas.Education Requirement:Associate degree in Culinary Arts or equivalent education/experience in food service, restaurant management or related field preferred.Experience Requirement:A minimum of five (8) years experience in high volume food service and/or in restaurants, and at least two (2) years operational leadership experience in the same. Healthcare industry food service experience is preferred (hospital or extended care facility) with a focus on therapeutic diets.Licensure/Certification Requirement:ServSafe® Management Certification preferred.
