Must be familiar with the operation of food service equipment. Must have a working knowledge of food sanitation; knows acceptable techniques in handling and service of food to guests. Maintains high nutritional standards by ensuring patients receive the proper and accurate meal; upholds high standards of performance as well as Department Policies and Procedures. Communicates effectively with cooks, dietitian and other personnel to coordinate effective food service activities. Responsible for scheduling, orientation and training of new employees. Interviews, coaches, counsels and assists in disciplining staff. Completes employee evaluations within prescribed time frame. Responsible for overall kitchen cleanliness. Has common kitchen safety knowledge. Provide in-services to staff and takes measures to control employee accidents that are occurring in that department. Communicates effectively with Food Service Director.