Duties Responsibilities Menu Management • Helps maintain computerized food production recipe files. • Prepares reports as requested. • Assists in the planning of menus, such as the standard menu cycle. Supervision • Plans and conducts training programs for food production and service staff in order to maintain quality standards and ensure conformity to prescribed menus. • Helps coordinate and participates in the preparation and presentation of special events or catering meal services as requested by the Unit Manager or Assistant Director. • Participates in meal services for the purpose of evaluating quality and quantity control, correct presentation, and overall menu appeal. • Serves as principal sanitarian for the food service. • Plans, coordinates, and demonstrates the procedures of food displays and garnishing. • Monitors the care and condition of kitchen equipment and reports malfunctions to the Unit Manager or Assistant Director. • Recommends staffing levels and equipment needs, including recommendations regarding layout and design. Recipe Menu Development • Tests and evaluates food products and equipment for use in University Housing Dining Services and makes recommendations. • Tests and reviews recipes for food cost, palatability, and appearance. • Responsible for standardizing recipes used in the preparation of menu items; investigates and develops new recipes; revises standardized recipes to incorporate new products or new procedures; prepares detailed preparation instructions, portion-size recommendations, and yield determinations. Other • Interviews cook applicants, offering recommendations for hiring. • Helps coordinate activities involving students in training. • Performs other related duties as assigned.