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Manager Food Services
DescriptionSummary:Manages food service for patients, visitors and employees. Develops and administers policies and procedures in conformance with administrative directives and professional tenets. Reviews menus and oversees the handling, storage and preparation of food, maintenance of equipment, records and sanitation in accordance with prescribed standards.Leads and manages the activities of all Diet Office, Tray Line, and Hostess employees (Total of 53 FTES)Plans and coordinates the ordering, assembly, and delivery of all patient food, supplements, and floor stockOversees and inspects the quality of patient food and insures a quality presentation to customersEnsures food standards are managed and maintained by
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