Manage the food service department to provide excellent service and quality

Communicate with department, facility, and company leadership to achieve goals

Collaborate with dietitians and chefs to develop menus that are in line with market trends and deliver nutritional value

Provide leadership that supports a team environment that fosters morale, passion, quality, and respect

Demonstrate continuous ability to maintain and/or improve customer and patient satisfaction through communication, integrity, and performance

Lead team member recruiting, training, development, scheduling, and assignments

Perform daily inspections and assessments and coach and counsel team members

Manage inventory, ordering, vendor relationships, planning, schedules, payroll, and supplies to ensure budget compliance

Implement team-building initiatives to...