· Maintain records of inventory, repairs, sales and disposal
· Participate in the selection of food service workers and assist in developing policies, procedures and budgets
· Oversee, coordinate and plan the activities of staff preparing, distributing and serving food
· Estimate and order ingredients and supplies needed to prepare meals
· Prepare a chef’s meal order outline according to the needs of a nutritionist, hospital patient, or other customer
· Establish work schedules and procedures
· Train staff on work duties and health and safety procedures
· Supervise and manage assembly of regular and special meal trays and delivery of food trucks to hospital patients
· Ensure food and services meet quality control standards
· You can plan cafeteria menus and determine associated food and labor costs.