Supervise the food production operation in Dining facility and distribute food to different lines/areas. Assist in maintaining food cost, inventory, and purchases. Utilize a computerized food management system to access recipes, control costs, and plan menus. Assist in costing out of product.Assist in developing a balanced, nutritionally sound, attractive, and cost-effective menu that will have a high level of acceptability with the large groups that we service. Participate in food merchandising and marketing.Ensure that departmental standards for quality customer service and food quality are achieved.Establish and maintain positive relations with a large group of students, parents, staff, faculty, conference groups, and campus guests.Recruit, recommend for hire, train, supervise, motivate, and evaluate a large group of service personnel. Maintain safety and sanitation standards. Maintain equipment. Develop and mentor Sous Chefs.Serve as back-up for Dining Managers and Supervisors when requested. Drive a UT vehicle. Other related functions as assigned.