Overview
Under the direction of the Executive Chef, supervises all food & nutrition department employees in daily performance of work. These tasks include: actively involved with patient meal tray preparation, training of new staff, inventory of department supplies, sanitation of department, assure and maintaining daily flow of work and assisting with set up of catering events as needed.
Qualifications
Education: High school diploma or GED required
Experience: Food Service Supervisor experience in a healthcare environment or a full service restaurant operation preferred. Knowledge of Hazard Analtsis Critical Control Point (HACCP) preferred
Licenses/Certificates: Serv-Safe Certified preferred