Creates and submits menus that assure nutritional adequacy including modified diets and special diets.Establishes quality standards for planning, preparing, and food yield.Recommends and/or orders food and other related supplies used by the Food Services Department and ensures adequate quantities are on hand.Requisitions and inspects foodstuffs, supplies, and equipment to maintain stock levels and ensure standards of quality are met.Holds in service training on specific nutritional areas as needed.Training staff in the implementation of Food Services procedures.Evaluates performance of all Food Service PersonnelInvestigates and resolves food quality and service complaints.Conducts food service committee meetings with students.Develops written standard operating procedures defining the use of acceptable dietary programs.Inspects equipment for cleanliness and functional operationInspects food and food preparation to maintain quality standards and sanitation regulations.Food Budget and inventory meet DOL guidelinesPRH requirements for staff meal tickets are metOther duties as assigned
