Responsible for culinary skills education of chefs and cooks at the facility and collaborates with the facility NS Manager to lead and facilitate applicable human resources functions for Sous Chefs, Chef, and Cooks (e.g., hiring, training, mentoring, evaluating, conflict resolution, performance management). Advises and guides the utilization of departmental computer-based menu and production management systems to forecast and prepare unit orders, outside orders, production lists, cook's worksheets, inventory tracking, and recipe costing.