Assumes responsibility and accountability for procurement, preparation and service of food to the patients, cafeteria, and catered functions; for the formulation of Food and Nutritional Department policies procedures and the implementation of these; insures menu planning, in-service education programs, quality assessment programs, hiring, employee evaluations, budget planning, production controls, quality controls, cleaning and sanitation controls are planned, implementation and properly documented. Maintain liaison with other departments for optimum efficiency.
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