You will provide leadership and coordination in the following Food Service operational systems: safe food handling, volume food production, menu development and modification, meal assembly and portion control, inventory management, food service equipment operations, customer service, human resources management, financial performance, infection control/sanitation and overall department function. Our specialties have been nationally recognized for quality in areas such as cardiovascular care, oncology, orthopedics, geriatrics, obstetrics and gynecology, and gastroenterology.