Description:  The purpose of this job is to attend to the day-to-day operational needs of the department as it pertains to the patient and resident experience.  This position is also responsible for the opening duties of the department, in addition to working directly with patients and residents.  Conducts quality check of all food production for lunch and dinner.  Maintains department sanitation standards.  Assists with the training and orientation of employees.  Provides corrective actions for employees as required.

• Possess a high school diploma or equivalent.
• Prefer an Associate’s degree in Hospitality, Culinary Arts or Dietetics.
• Possess a minimum of two (2) years in a high volume institutional or commercial kitchen setting; experience managing union staff preferred.
• Possess a working knowledge of commercial kitchen customer service, sanitation standards, management of frontline staff and regulatory requirements.

Status:  5:30am – 7:30pm (hours will fluctuate depending on departmental needs) (40 hours)