Job ID
# Positions
Job Type
Pos. Type
Full Time


JOB SUMMARY: Establishes and oversees production practices to provide quality food service for patients, cafeteria visitors, physician dining and catered events. Provides staff education and development in the areas of culinary skills, food handling and sanitation practices.  Supervises production employees as well as food service workers to ensure full compliance with federal, state and other regulatory agencies.



Follows proper food handling practices for the storage, handling, thawing of meats, etc. and enforces these practices with all production staff.

Demonstrates creativity in approach to menu planning, recipe development, and plate presentation and shares these practices with the production staff.

Assists in keeping food costs within budgetary guidelines.

Adheres to portion control guidelines (i.e. weighed meats for protein restrictions, appropriate serving sizes according to menus and production sheets) and enforces with production staff.

Adheres to strict temperature controls in regards to internal food temperatures, holding and storage and takes action when out of range.

Utilizes resources in a cost effective manner.

Maintains clear lines of authority and responsibility.

Consistently communicates with staff in a positive environment for team work.

Supervises staff in a fair and consistent manner.

Observes staff in the performance of their duties to evaluate efficiency, skills and abilities. Implements appropriate action to address any identified deficiencies.

Identifies problems in a timely manner and demonstrates sound judgment in problem solving.

Completes annual reviews for staff reporting to him/her in a timely manner per facility standards.

Organizes work flow so that food is ready prior to service, but not unnecessarily early.

Maintains a neat, orderly work area – “clean as you go”.

Establishes direction and prioritizes work activities so employees can function effectively without close supervision.

Enforces sanitation and infection control requirements.

Performs other duties as assigned or required.


  1. Five (5) in healthcare food service with commercial, institutional cooking experience with two (2) years supervisory experience preferred.
  2. Food Safety Certification from an accredited organization and maintain current.
  3. Knowledge of therapeutic diets desired.


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