The Executive Chef will provide culinary expertise. They are responsible for the oversight of the culinary team and control's a wide range of Food Service activities so as to accomplish the goals and objectives of the department. Initiates continuous quality improvement projects on an ongoing basis so as to improve key aspects of service. Responsible for the efficient operation of the department and adherence to required policies procedures state and federal regulations. The Manager ensures nutrition service staff follows hospital policy and procedures designed to promote patient safety and reduce health care related injuries. Responsible for ensuring staff follows the proper guidelines for body mechanics hazardous materials and standard precautions to avoid personal accidents and injur