A professional who directs and coordinates food service activities of hospital, nursing home, or related facility. Responsibilities include:

• Confers with dietitian, chief to ensure that menus and department policies conform to nutritional standards and government and establishment regulations and procedures.
• Reviews patient diet information and discusses requests, changes, and inconsistencies with patient, professional staff, or resident food committee.
• Plans and coordinates through subordinate supervisors, such as kitchen supervisor , standards and procedures of food storage, preparation, and service; equipment and department sanitation; employee safety; and personnel policies and procedures.
• Inspects food and food preparation and storage areas, using thermometers and knowledge of health and sanitation regulations.
• Tastes, smells, and observes food to ensure conformance with recipes and appearance standards.
• Attends meetings with employees, union, establishment, administrative, or regulatory personnel to discuss regulations, procedures, grievances, and recommendations for improving food service.
• Computes operating costs for own information and for information of administrative personnel.
• May be required to have competency certificate.