| Position Description: | Associates degree in food service management required; Bachelor’s degree preferred. Culinary Arts Degree desirable; NRA ServSafe Certification required. Ten years of Food Service production experience with at least five years in Healthcare setting required. Minimum of three years in a managerial capacity required. Primarily responsible for supervision of staff responsible for hot & cold food production, scheduling, training & evaluation of cooks & additional production staff. Responsible for regularly scheduled production meetings & staffing schedules. Planning, implementation and cost analysis of patient meals, cafeteria menus, Meals To The Home menus including catered & special functions & events. Assists with development of continuing education for production staff. Oversight & maintenance of high quality & appearance of both hot &cold food production. Review & revision of hospital menus in cooperation with the production staff to improve & maintain standardized recipes, rewriting as needed. |