Under the direction of the Executive Chef, supervises all food & nutrition department employees in daily performance of work.  These tasks include: actively involved with patient meal tray preparation,  training of new staff, inventory of department supplies, sanitation of department, assure and  maintaining daily flow of work and assisting with set up of catering events as needed.

Education: High school diploma or GED required

Experience: Food Service Supervisor experience in a healthcare environment or a full service restaurant operation preferred. Knowledge of  Hazard Analtsis Critical Control Point (HACCP) preferred

Licenses/Certificates: Serv-Safe Certified preferred