Use foodservice software to gather production info and forecast future needs; -Forecast production levels and menus based on relevant information and record keeping; -Review all recipes for appropriate pricing and food cost; -Enter recipes within the structured guidelines; -Contribute all relevant information to managers and supervisors in a timely manner; -Seek assistance and logistical support for busy periods from other chefs & managers; -Informs all culinarians in timely manner with relevant information of future production needs and changes; -Actively seeks feedback and ideas from staff and customers; -Develop staff training/inspirational days with fellow managers/chefs and Food and Beverage manager; -Forecast the kitchen's needs for smallware and equipment; -Complete monthly inventory and oversee daily data entry; -Manage and approve staff leave requests and timesheets; -May need to process student payroll or prepare schedules for posting; -Expected to communicate clearly with, compassion and respect to all employees, including students; -Expected to lead by example, role model a positive attitude and instill a positive attitude. -Ensure high quality food, production, presentation, flavor and customer service; -Role model and ensure cleanliness in personal appearance, hygiene, food handling, work areas and food storage; -Facilitate daily & weekly production meetings; -Create a work environment that is welcoming to all employees, focused on motivating employees to do better and open to input from all; -Work closely with the Executive Chef, Registered Dietician, F&B Manager, and other Chefs de Cuisine; -As a member of the Culinary Team assist in food decisions that are in line with Dining's strategic direction; -Develop menus that include multiple dietary and allergen needs along with healthy cooking principals; -Insure all dishes are of high quality, meet food cost expectations and meet the vision of the Culinary Team; -Keep the Food and Beverage Manager informed of new developments; -Plan special menus for events and conferences; -Work with the Dietician in accommodating guests and students with dietary needs and allergens; -Ensure that dishes have proper labels regarding allergens and dietary preference (ie.