Duties include: directing meal preparation, production, service and clean up; creating prep list for the day; completing worksheets at the close of shift by recording food usage; assigning work to lower-level cooks, food service workers, temporary staff, and student employees; assisting the manager with controlling labor costs through effective analysis of staffing needs and schedules; assisting with product ordering and receiving; assisting with ongoing training of classified and student staff; acting supervisor in Manager's absence. Position requires lifting and exertion for short periods; ability to work in sustained rush periods during peak meal service hours; ability to stand for long periods on hard surfaces that may be slippery when wet; ability to work overheated food service areas and in areas below sixty degrees for several hours per day; exposure to hot, humid conditions (commercial dish room); ability to stoop, twist, bend, reach, and grasp with high frequency.