Oversee the daily operations of the college's kitchen Develop and implement policies and procedures for the kitchen Plan and coordinate food production schedules Ensure that food is prepared according to established recipes and specifications Monitor food quality and presentation to ensure that it meets the college's standards Maintain inventory of food, supplies, and equipment Manage and supervise kitchen staff, including hiring, training, and scheduling Monitor and control food and labor costs Ensure that the kitchen is clean and organized, and that all food safety standards are being met