Under general supervision, the Executive Chef/Manager Dining Operations is responsible for the overall business activities of the residential dining operations within the Corporation; is fully responsible for the operation profit and loss; supervises and manages all food preparation and cooking in these operations, possibly specializing in dining and catered events.  Responsible for all aspects of food production for operation(s); plans and develops menus and recipes and remains within food costs constraints; ensures food is served professionally and food presentation meets standards; trains kitchen personnel in sanitation and safety, and performs other duties as assigned.

Knowledge of: food and labor cost accounting practices, principles and procedures; proper food sanitation, preparation and storage; institutional menu and recipe preparation and implementation; Health Code Requirements for food production and service; methods and problems of organizational and program management; principles of effective supervision; and electronic data processing applications for food service operations.  Ability and specialized skills to: use initiative and resourcefulness in planning work assignments and implementing long-term program improvements; establish and maintain cooperative working relationships with students, student organizations, staff, faculty, private and public agencies; clearly express ideas and directions verbally and in writing; interpret and evaluate descriptions and explanations of problems brought forward by staff and student organizations, analyze and define the problem, draw valid conclusions and project consequences of various alternative courses of action.