Recruit, interview, hire, train, coach, evaluate, reward, discipline and when necessary, terminate employees
Develop job duties and routines for each level of culinary services personnel
Develop work schedules to ensure adequate coverage
Create and monitor budgets for a cost-effective program
Manage any revenue generating services
Utilize forecasts, food waste records, inventory and equipment records to plan the purchase of food, supplies, and equipment
Justify needed improvements in the department design, function and layout
Work in cooperation with residents, customers, facility staff, physicians, consultants, vendors, and other service providers
Able to cooperate and interact appropriately with federal/state and local regulatory agency representatives
Must be able to complete all other tasks as assigned by the Administrator