Monitor food quality, freshness, taste, and presentation, enforcing proper labeling, rotation, and portion control practices to meet regulatory and organizational standards. Plan and requisition daily food supplies, assess production needs to prevent waste, and maintain organized workstations and tray lines, while promptly addressing equipment or inventory issues. Other duties as assigned. Lead food preparation by ensuring all items are cooked according to standardized recipes and patient-specific dietary guidelines, maintaining consistency and quality across all service areas. Coordinate production schedules to meet cafeteria, patient, and unit stocking needs, while maintaining adequate supplies of hot and cold menu items for daily and special functions. Operate and oversee the use of commercial kitchen equipment, ensuring staff follow safety protocols and food handling standards to deliver high-quality meals. Knowledge, Skills, and Abilities: Organizational [Required] Verbal Interpersonal [Required] Customer Relations [Required] Grammar/ Spelling [Required] Read/ Comprehend written instructions [Required] Follow verbal instructions [Required] Keyboarding (manual) [Required] Computer (visual) [Required] Strong communication skills [Preferred] Ability to read, write and speak English. [Preferred] Strong Computer skills [Preferred]Education: High School Grad or Equiv [Required] Technical/ Vocational School [Required]Field of Study: GED - Work Experience: 3 lead chef [Required] 5 commercial food service [Required] Food Service Operations database and Dietetic software, [Preferred] In hospital food service setting, [Preferred] With Microsoft Office programs [Required]Additional Information: N/ A - Licenses and Certifications: Certified Foodservice Professional (CFSP) [Preferred] Food Handler Certificate (FHC) [Preferred]Physical Requirements: (Please click the link below to view work requirements)Physical Requirements - 9 kpcf. Work Shift:Day (United States of America)Pay Range:$29.82 - $55.47