Donghoon Lee

· Supervises, coordinates and evaluates work of all food service employees in preparing and serving foods, and cleaning facilities and utensils in a production kitchen;

· Conducts planning and budgeting;

· Manages a cost-effective program;

Forecasts and plans the purchase of food, supplies, and equipment.

· Oversees and/or participates in menu planning;

· Responds to customer preferences and industry trends to plan menus that encourage participation in the lunch program;

· Maintains required records including food production, inventory, income/expense, meal counts and personnel records;

· Ensures that established sanitation and safety standards are maintained;

· Oversees and participates in the preparation and serving of food; and

· Interacts with other personnel and the public.