• Forecast and communicate daily production needs to subordinate staff. • Operate within cost per meal parameters for food, labor, direct costs, and supplies. • Ensure timely, efficient, and quality meal production and service. Monitor food and food preparation to maintain quality standards for preparation, presentation, and sanitation. • Hire, Manage, direct, and schedule the activities of all subordinate personnel. Maintain compliance with all labor regulations. • Train, cross-train, and certify all kitchen staff on job stations. Be knowledgeable of all kitchen functions.• Ensure compliance with recipes and menu plans, HR policies and procedures, HACCP processes and procedures, safety processes and procedures, worker safety regulations, and health regulations, and compliance with DESE recordkeeping requirements, and USDA program requirements pertaining to the National School Lunch and Breakfast Programs.• Purchase all food and supplies in accordance with procedures and specifications and maintain inventory at acceptable levels.• Establish and maintain open and effective lines of communication at all levels to maximize customer/client satisfaction.

• Monitor food and food preparation to maintain quality standards for preparation, presentation, and sanitation.• Promote customer service by investigating and resolving food quality and service complaints.• Supervise kitchen staff in all areas of production. Delegate work-flow.• Train, cross-train, and certify all kitchen job stations. Be prepared to perform any kitchen function, as required. • Ensure overall cleanliness and organization of the kitchen and storage areas. Coordinate and submit food and supply orders. • Ensure production records are complete and accurate daily.