Plan coordinate or direct purchasing, food planning, preparation and serving Maintenance of sanitary standards in the preparation area, kitchen, serving and dining areas of the facility. Coordination with Dietitian or clinical leadership to plan menus that are varied, nutritionally balanced and appetizing. Review, plan menus and prepare projected menu plans. Interpret recipes, modified diet plans and proper portion control in accordance with approved policy or clinical direction. Provide staff management including hiring, development, training, performance management and communication to ensure effective and efficient department operation. Analyze food costs and assist with departmental budget issues. Orient, train and coach team members on operational guidelines, organizational policies and procedures. Performs other functions and tasks as assigned.