Responsible for planning, organizing, staffing, directing and controlling the performance of production assistants (ingredient control), stock technicians and transport assistants, to include the fostering of guest relations and adherence to policies and procedures. Ensures timely, quality food service to customers through materials management processes.

Minimum Education and Experience Requirements:

• High school diploma or equivalent required.
• Ability to read, speak, write, do simple calculations and understand and follow written and oral instructions.
• At least two years of experience in large institutional/hospital food service or materials management working with large-quantity recipes, major food service equipment, varied food preparation techniques and inventory systems.
• One year of supervisory experience required.
• Must be able to cook a variety of foods in large quantities and be familiar with seasonings required, cooking characteristics of various meats, proper methods of food preparation techniques and knowledge of names and contents of various food types of dishes.
• Must be able to make simple estimates relative to amount of product required, number of persons needed to prepare and length of time needed to prepare.

Motor Vehicle Operator Designation:

• Employees in this position will operate vehicles for an assigned business purpose as a "non-frequent driver."

NOTE: A frequent driver is defined as one who uses his/her personal or Shands automobile a) at least once daily, b) at least five individual trips per week or c) drives, on average, over 150 miles per week in the performance of his/her job. 

Licensure/Certification/Registration:

• Valid driver's license and current automobile insurance certification required.