Manager and Executive Chef

Maintain and administer culinary and nutrition services while ensuring regulatory compliance and infection control practices. Conduct sanitation and performance audits per departmental frequencies and direct all patient non-interactive positions, including storeroom clerks and cooks. Follow purchasing agreements and compliance goals set by Food and Nutrition Services leadership. Communicate with staff and customers regarding service levels to promote patient satisfaction with nutritional services. Assist in creating and enforcing patient and retail service standards. This role supports a 355-bed acute care hospital serving over 125,000 patients annually, offering Level III NICU, cancer care, and heart care services.