What you'll do: Staff supervisionOversight of meal production and ensuring meal quality, taste, and appearanceRetail/cash handlingAccounts Receivable and Accounts Payable including End of Month, End of Year documentation and recordkeepingCateringVendor management, including responding to equipment and inventory needsSubject Matter Expert (SME): Verification and entry of diet orders and meal selectionsDaily use of food service management softwareAdherence to all local, state and federal safety and sanitation codesEffective communication and demonstration of team-based management. Licensure - Not requiredPreferred Qualifications:RD, CDM, CFPP preferredExperience working in a healthcare environmentServsafe or Food Safety Manager certifiedCooking experiencePhysical Requirements:Standing for long periods of time, lifting up to 50 pounds, sitting, pushing, pulling and reaching.