This position is responsible for the culinary innovation, development, execution and implementation for NC State Dining.   This position will work closely with the dining leadership team to develop operational priorities. Coaches and directs daily operations of food production, including menu planning, purchasing, ordering, inventory, food preparation, post-meal analysis and record keeping. Ensures employees have appropriate equipment and resources to perform their jobs to meet goals and deadlines. Establishes operating standards, implements and maintains NC State Dining and branded concept standards and creates quality improvements and communicates with appropriate parties. This position provides dynamic and results-oriented vision, leadership,