-Responsible for all food purchasing.-Supervises, hires, trains, disciplines and assists in performance evaluations of staff.-Prioritizes, schedules, assigns and monitors work to optimize operational service.-Ensures timely delivery of meals, snacks and late trays to patients.-Instructs employees in the proper use of equipment and sanitation techniques.-Ensures adherence to established policies and procedures.-Conducts sanitation inspections for assigned areas as directed.-Participates in departmental Performance Improvement initiatives and recommends changes to work flow and systems as necessary.-Documents meal testing results and resolves unacceptable outcomes.-Oversees catering for hospital catering needs.-Investigates all customer complaints.-Responsible for cash control.

-Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. -Assumes 100% responsibility for quality of products served. -Knows and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures. -Stocks and maintains sufficient levels of food products at line stations to assure a smooth service period. -Portions food products prior to cooking according to standard portion sizes and recipe specifications. -Maintains a clean and sanitary work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment. -Prepares item for broiling, grilling, frying, sautéing or other cooking methods by portioning, battering, breading, seasoning and/or marinating. -Follows proper plate presentation and garnish set up for all dishes. -Handles, stores and rotates all products properly. -Assists in food prep assignments during off-peak periods as needed.