Oversees the food services for patients and employees. Reviews menus and supervises the handling, preparation, and storage of food, maintenance of equipment, and kitchen sanitation. Assigns work schedules for food services employees. May require an associate's degree or its equivalent and 2-4 years of experience in the field or in a related area. Familiar with standard concepts, practices, and procedures within a particular field. Relies on experience and judgment to plan and accomplish goals. Performs a variety of tasks. Leads and directs the work of others. A certain degree of creativity and latitude is required. Typically reports to a manager or head of a unit/department.
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