Direct the operation of all food production areas of a large dining facility including salad prep, bakery, hot food production, service lines, allergen-free line (FAST LINE), and catering.Ensure all food is on line at the designated times, with proper garnishing and line placement.Ensure all production paperwork is complete and turned in after each meal period.Work closely with the basement food production team and commissary/bakery team.Complete thorough line checks. Manage, coach, and train staff in outstanding food presentation and customer service throughout the meal periods.Ensure all product is forecasted, ordered in a timely fashion, and correctly inventoried utilizing a computer assisted system (Food Pro).Provide leadership in menu and recipe development. Develop and test recipes for accuracy.Keep current with food trends.Ensure that departmental standards for quality food and customer service are achieved. Assist with special events from the planning stages to the execution of the event.Recruit, hire, train, supervise, motivate, and evaluate a group of production personnel, including an Executive Sous Chef and Sous Chef. Establish and maintain positive relations with groups of students, parents, staff, faculty, conference groups, and campus guests.Give cooking demos to students and attend UHD meetings as well as URHA/Vegetarian Focus Group Meetings as assigned.Maintain safety and sanitation standards. Maintain the physical plant equipment.Participate in planning and organization of all remodeling of the food service operation.Assist with creative vision pertaining to line layouts, equipment needs, station displays, and service.