Summary This Position is located within Commander, Mid-Atlantic Region, Fleet and Family Readiness Program, The Purpose of this position to plan, direct, supervise and coordinate the food operation, in addition, the position will oversee food quality, production, and operational efficiency of the assigned facility along with culinary training of assigned staff. Responsibilities MAJOR DUTIES Responsible for determining quantities, components and courses of meals and calculates prices to ensure prescribed profit margin. Establishes and maintains entrée item cards, incorporating price changes as they occur. Plan menu aspects of monthly club calendar considering food market as they occur. Knows special events that will affect normal operations; holiday and seasonal variables; popularity of various meals and operating goals. Designs and implements decorated foods and artistic food arrangements for buffets and receptions. Develops menu in consultation with the Club Manager using recipes inv...