Manages and directs all aspects of a centralized Pre-Prep department that provides products and service support to a large, diverse university dining operation under the direction of the Executive Chef and Assistant Director. Responsibilities include supervision of staff production, counseling, training and development, budget and operations, utilization of an automated food management software (FoodPro), customer relations, safety and sanitation, and the security and maintenance of the facility and its equipment. Maintains high standards in food preparation, quality, taste, creativity, product variety, and presentation. Manages and directs a centralized system to produce prepackaged food selections (Grab n' Go) for retail, sliced meats and cheeses, and processed fruits and vegetables for the dining centers. Directs a program for preserving food items, including dehydration, freezing, and preserving locally grown food items (to include Homefield Farm produce). Maintains a high level of customer satisfaction by being responsive to customer needs and executing daily production. Provides operational support for the centralized Bake Shop and Warehouse operations in the facility as needed.