Coordinates activities and directly supervises food preparation/serving staff and their helpers. Directs work activities of employees engaged in preparing, producing, assembling, delivering, retrieving and disposal of patient meals for Patient Dietary Service.

1. Supervises and coordinates activities of staff engaged in preparing and serving food and other related duties.

2. Observes and evaluates staff and work procedures to ensure quality standards and service.

3. Assigns duties, responsibilities and work stations to Food Service staff.

4. Collaborates with Nutritionist and other staff to plan menus, serving arrangements, and related detail.

5. Specifies food portions and courses, production and time sequences, and work station and equipment arrangements.

6. Inspects supplies, equipment, and work areas, to ensure efficient service and compliance to established standards.