Manages and coordinates the activities of the Food & Nutrition Services department at all locations in order to ensure quality services. This includes patient services, retail services, catering services and in-patient clinical services for the health system.
Serves as subject matter expert and coordinates process improvement projects.
Leads teams and establishes deliverables to provide innovative culinary solutions.
Specializes in the planning, management and execution of patient centered projects.
Responsible for assisting Director with implementation of and recommendations for strategies to meet health system strategic plan and be consistent with the health system's mission, vision and values.