Assists Director in: maintaining adequate staffing levels, organizational structure, work methods & performance standards. Prepares work schedules, duty assignments, audits time cards. Inspects food preparation, sanitary conditions, food storage and dining areas. Coordinates menu & meal delivery with clinical and dietary staff. Orients & trains new staff & follows up with performance appraisals & personnel transactions within the guidelines of the present labor agreement & established department & PRM policies. Coordinates employee dining services: plans menu, orders supplies, balances cash and deposits receipts. Assists with planning and operational implementation of special functions.

Must be knowledgeable of dietary practices, law, regulations and guidelines governing dietary functions in long term care. Must be able to plan, organize, develop & implement effectively. Must be able to read, write & understand the English language. Must be able to exercise critical thinking and decision making responsibility in and effective leadership manner. Must be tactful, professional and a leader.

High school graduate/equivalent with a minimumof 1 year technical or college training in Food Service Management/Supervision.

Required experience: 3 years experience in institutional Food Service Supervision; preferably in a healthcare facility.