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Patient Food Services Manager
The Manager, Patient Food Service has overall responsibility to manage room service dining for patients including on-demand cooking standards, assembly, and distribution of all patient food. The manager oversees formula production and distribution. The manager coordinates service with the enterprise patient dining call center supervisor and the culinary services supervisory team to optimize the patient meal experience. The manager oversees all sanitation of the kitchen; dish room and pot wash areas. The manager is responsible to establish, monitoring, and documenting quality checks (audits) related to patient satisfaction, patient tray accuracy and quality, temperature monitoring of refriger


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