The ideal candidate is responsible for all Club food preparation and production, including a la carte and pool dining and both member and special event functions. Develop menus, food purchase specifications and recipes. Supervise all back of the house staff. Develop and monitor food and labor budget for the department. Maintain highest professional food quality and sanitation standards. Consistently provide a culinary experience that exceeds Member expectations. JOB TASKS AND DUTIES To assist in the direction and execution of the back of house culinary operations in an effort to deliver outstanding member service. Direct and execute operations of high a la carte volume in a hands on manner Maintain a high standard of quality control