The Manager and Executive Chef is responsible for maintaining and administering culinary and nutrition services, and to provide for the operational needs of staff members.
Essential Functions (Include but not limited to)
Assists with creating patient and retail service standards, and ensuring they are met.
Conducts sanitation audits and performance audits on a consistent basis per determined departmental frequencies.
Follows purchasing agreements and compliance goals set forth by departmental/Food and Nutrition Services (FNS) program leadership.
Directs all patient non-interactive positions (i.e. storeroom clerk, cooks, etc.) and provides for the operational needs of these positions.
Maintains regulatory compliance and infection control practices.
Maintains communication with staff and customers regarding the level of services they receive from FNS staff, and promotes patie...