Supervises and coordinates activities concerning all back-of-the-house operations and personnel, including food preparation, kitchen and storeroom areas. Hires, discharges, trains, and evaluates back-of-house personnel. Purchases or requisitions food items, supplies and equipment. Plans or participates in menu planning and food production and apportions meat, vegetables and desserts, as well as food surpluses, to control costs. Supervises food preparation personnel to ensure food adheres to standards of quality to maintain cleanliness or kitchen and equipment. May meet with clients to plan special menus.