My position on campus is to provide leadership and guidance to culinary representatives from each type of dining operation, focusing on culinary programs, education, standards, staffing, recipes, menus and training. I serve as a resource for managers and staff, consulting on menus, recipes, food production processes and techniques as well as methods for assessment, evaluation and documentation. Largely my work consists of:• Direct the development of new production items and test recipes• Develop, write, review and test recipes• Assess the through-put of new and existing culinary production to verify alignment with labor budgets and customer requirements.• Recommend appropriate staffing levels based on through-put, customer requirements, menu and layout of operations• Participate in the review and approval of new vendors, products, RFP’s and contracts to ensure that purchasing aligns with culinary goals• Provide qualitative and quantitative evaluations and recommendations on new products and vendors to insure informed decision making.• Establish standards for food production, quality and presentation. Collect and report on data to ensure they are maintained.• Participate in the development of Food Services business plans and budgets.