POSITION OBJECTIVE Direct and assist culinary department with the direction of food preparation, production and control for country club. ESSENTIAL JOB FUNCTIONS Select, train and supervise kitchen staff in the proper preparation of menu items, equipment and safety measures. Evaluate performance, give guidance and discipline as necessary to promote quality products. Visually inspect, select and use only the freshest fruits, vegetables, meats, fish, fowl and other food products of the highest standard in the preparation of all menu items. Prepare requisitions for supplies and food items for production in workstation. Observe production flow and make adjustments in order to adhere to control procedures for cost and quality. Monitor to ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with health department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service. Maintain the food and labor costs as budgeted (or better) with the highest quality and consistent results. Write, maintain and update all menu specifications, recipes and pictures, production forecasts, and ensure same are being followed. Control the elements that determine profit and loss. Set margins and manage the business against projections. Make decisions that relate to profit and loss. Check to see that all equipment in the kitchen is clean and in proper working condition and write work tickets for any equipment in need of repair. Schedule culinary/stewarding staff so that proper coverage is maintained while keeping payroll costs in line.Assist with banquet and stewarding departments to ensure company procedures and financial obligations are being met. In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the club: Perform other duties as necessary and assigned, ie special orders, buffet presentation, VIP parties, writing specialty menus for promotions, etc. Ensure menus for specials and/or brunch are completed daily/weekly. Supervise daily cleaning and inventory of walk-in, storage and refrigerators. Communicate with the Banquet Chef in creating innovative products. Professionally represent the club in community and industry organizations and events. Participate as a team player with all departments. Participate, support and make recommendations for ongoing club programs with continuous improvement in networking. EDUCATION/EXPERIENCE The ideal candidates will possess a bachelor's degree or related culinary degree with eight or more years of industry and culinary management experience. Previous experience with food control food and labor cost, demonstration cooking, menu development, development of culinary team is essential. Company Description: Established in 1954, Westwood Country Club is conveniently located in Northern Virginia. We offer members and their guests a full range of dining and recreational facilities. Situated on 157 acres just minutes from Tysons Corner in Vienna, Westwood appeals to families and business people alike. The focal points of the club are a beautiful 58,000 square foot club house, a newly renovated Gene Bates' designed premiere championship 18-hole golf course, 10 tennis courts, an Olympic-size swimming pool, fitness center and an updated pool/tennis clubhouse. Westwood is a unique, special place where members and their families can relax in a friendly atmosphere.