Plan and direct all functions of kitchen administration, food production planning, menu developing and pricing of all F&B guest services, concessions, premium bars, event party decks, lounges, related F&B service areas, and culinary departments, to ensure F&B Dept. Implement training programs and recipe cards for all foods prepared in the facility including item ingredients, target product costs and preparation methods to include Hazard Analysis Critical Control Point (HAACP) and proper sanitation guidelines.