Optimize daily operations by proactively managing staffing levels, minimizing food substitutions, and ensuring all service stations remain open and efficient. Oversee food production and service quality by monitoring temperature logs, cleaning schedules, and timely execution of duties, while ensuring compliance with safety and sanitation standards. Train staff on inspection criteria and safe work practices, including equipment handling, emergency response, and body mechanics, to promote a secure and prepared work environment. Communicate clearly and promptly with team members, patients, and leadership through verbal updates and written documentation, sharing audit results and operational feedback. Manage employee performance, scheduling, and cross-training while minimizing overtime and agency use; support team development through onboarding, mentoring, and improvement initiatives. Other duties as assigned. Knowledge, Skills, and Abilities: Personal computer hardware [Required] Local area networks (Novell, Windows NT, or UNIX) MS-DOS [Required] Microsoft Word (or other wordprocessing application) [Required] Microsoft Word Excel (or other spreadsheet application) [Required] Foodservice operation [Required]Education: High School Grad or Equiv [Required] Associate [Preferred]Field of Study: N/ A - Work Experience: 2 years hospital food service with working knowledge of patient diets. [Required] Previous supervisory [Preferred]Additional Information: N/ A - Licenses and Certifications: N/ A - Physical Requirements: (Please click the link below to view work requirements)Physical Requirements - 9 kpcf. Work Shift:Day (United States of America)Pay Range:$21.19 - $33.90