Food Service Manager

Coordinate Food Service department operations to promote optimal patient care, including menu planning, budget management, and cost control. Direct all phases of food procurement, preparation, and service while maintaining high standards of nutritional care and quality control. Lead training sessions for personnel to ensure safety and sanitation procedures are followed, and schedule staff accordingly. Calculate menus in accordance with specific diet orders and nutritional needs. Manage administrative record keeping and evaluate systems and processes to achieve department goals.