Sarasota, Florida9 days ago
Under the direction of the Manager Executive Chef, oversees all aspects of facility food production and service, including purchasing, inventory management, menu planning, food preparation, quality, presentation, service, food and physical safety. - Prefer experience with food service management systems, such as CBORD, Computrition, etc., as well as experience with multiple patient services production models (i.e. room service, traditional and cook-chill).