General Summary Responsible for all food and pastry production, including those sold in restaurants, banquet functions, and other outlets. Develop menus, food purchase specifications, and recipes. Supervises production and pastry staff. Develop and monitor food and labor budgets for the department. Maintain the highest professional food quality and sanitation standards.   Primary Essential Duties and Responsibilities:   Hires, trains, supervises, schedules, and evaluates the work of management staff in the food and pastry production departments. Plans menus with Sous Chef for all food outlets in the club and for special occasions and events. Schedules and coordinates the work of