Menu Management: Directs diet clerk or designated employee in the menu management process (preparing menus for distribution to patients, checking electronic medical record prior to each meal for diet order changes, room changes, new admits and discharges, updating patient cardex, printing tray tickets, inputting patient menu selections, etc). Physical Plant Management: Performs physical plant inspection monthly; assures fire extinguishers are properly inspected, eyewash station properly maintained, and contract services have been performed (grease trap, barrel, vent hood, fire suppression system, pest management, chemical dispensers).