Meet at least monthly one-on-one with each staff member to provide performance feedback;* -Complete annual performance evaluation, provide professional goals and update position descriptions;* -Follow progressive discipline as necessary;* -Understand the advantages of developing and supporting a diverse workgroup.* -Ensure staff is in proper uniform and appearance;15% Administrative, Fiscal and Communication:* -Administrative decisions include a strong understanding of food cost, labor cost and menu pricing with the ability to recommend and implement cost saving processes;* -Attend weekly dining center and department meetings; ensuring confidentiality when needed but communicates appropriate information to dining staff as needed* -Use foodservice software to gather production info and forecast future needs;* -Forecast production levels and menus based on relevant information and record keeping;* -Review all recipes for appropriate pricing and food cost;* -Enter recipes within the structured guidelines;* -Contribute all relevant information to managers and supervisors in a timely manner;* -Seek assistance and logistical support for busy periods from other chefs & managers;* -Informs all culinarians in timely manner with relevant information of future production needs and changes;* -Actively seeks feedback and ideas from staff and customers;* -Develop staff training/inspirational days with fellow managers/chefs and Food and Beverage manager;* -Forecast the kitchen's needs for smallware and equipment;* -Complete monthly inventory and oversee daily data entry;* -Manage and approve staff leave requests and timesheets;* -May need to process student payroll or prepare schedules for posting;* -Expected to communicate clearly with, compassion and respect to all employees, including students;* -Expected to lead by example, role model a positive attitude and instill a positive attitude10% Collaboration and other Duties* -In our team oriented operation there will be occasions when it is necessary to support other areas in the dining center, housing and/or campus beyond those assigned as a primary responsibility;* -Facilitate cooking classes or educational programs for guests, staff and/or students as needed;* -Assume the role of Food & Beverage Manager or Duty Manager whenever business needs require;* -Complete various projects assigned by the supervisor;* -Actively participate in the coordination of department's response to emergency situations.* -May support the development and education of undergraduate and graduate students in the form of committee involvement, internship supervision, and/or being in the classroom;What You Will Need* Bachelor's degree with a focus on culinary management or related area or an Associate degree, vocational or technical degree in Culinary Arts, completion of a certified culinary apprenticeship plus 2 years working as a Sous Chef or above, or 5 years of progressive work as a Lead/Head Chef in a hotel, institutional, or full service restaurant equivalent.* Unit has no critical violations on the 6 monthly health department inspections.* -In collaboration with the AD: Culinary/Executive Chef, oversee the development and implementation of all menus & ensures recipes are developed and submitted on time for each micro-restaurant within the dining center.* -Works with the AD: Culinary/Executive Chef to the development of new recipes, daily specials and assist/develop theme meals.* -Ensure high quality food, production, presentation, flavor and customer service;* -Role model and ensure cleanliness in personal appearance, hygiene, food handling, work areas and food storage;* -Facilitate daily & weekly production meetings;* -Create a work environment that is welcoming to all employees, focused on motivating employees to do better and open to input from all;* -Work closely with the Executive Chef, Registered Dietician, F&B Manager, and other Chefs de Cuisine;* -As a member of the Culinary Team assist in food decisions that are in line with Dining's strategic direction;* -Develop menus that include multiple dietary and allergen needs along with healthy cooking principals;* -Insure all dishes are of high quality, meet food cost expectations and meet the vision of the Culinary Team;* -Keep the Food and Beverage Manager informed of new developments;* -Plan special menus for events and conferences;* -Work with the Dietician in accommodating guests and students with dietary needs and allergens;* -Ensure that dishes have proper labels regarding allergens and dietary preference (ie.