This position involves all aspects of food service in an outpatient healthcare facility including handling administrative roles relating to food preparation, staff, inventory, maintaining operational standards, and more. Will provide immediate supervision to a group of operational or technical employees. Supervises unit operations to ensure compliance with departmental or organizational policies, procedures, and defined internal controls.

*Key Responsibilities: * closely overseeing day to day activities of employees who operate and maintain kitchens, execute recipes, and serve meals; direct employees to complete services using established food safety guidelines, procedures and quality control; assigns tasks, checks work areas at frequent intervals, and maintain staffing schedules; plan menu cycles and recipes with the assistance of the dietitian and kitchen staff, ensuring that the meals are adequately varied, nutritious, and suit the specific needs of individual patients. Responsible for directing the presentation of food for in-house feedings, buffets, and catering. Responsible for ordering food, managing inventory, and maintaining purveyor relations. Involved in procuring ingredients for patients with special dietary needs and food allergies. Maintain high standards of service and ensure satisfaction. Arrange regular maintenance and cleaning of equipment and work stations.

• Minimum of three (3+) or more years of relevant experience and working knowledge in food service and sanitation regulations.

• ServSafe Certification or equivalent certification.
• Supervisory or Management experience, preferably in food service industry.
• Hospital Food Service familiar with Title 22 and Licensing Standards.
• RD(registered dietitian) and/or CDM(certified dietary manager).

• Must be able to work various hours and locations based on business needs.
• Employment is subject to a criminal background check and pre-employment physical.