Executive Banquet Chef

Reynolds Lake Oconee; Georgia; On-site; USD 75,000 - 120,000; Full time

Benefits offered by this job

Health insurance

Paid time off

401(k) with company match

Flexible spending accounts

LTD and STD

Job summary

Reynolds Lake Oconee is seeking an experienced Executive Chef or Executive Sous Chef to lead our culinary team in a private club setting. You will plan menus, train staff, and ensure quality and sanitation across all food service areas.

You will manage budgets, oversee purchasing, inventory, and relate to membership events while maintaining top standards and a proactive, guest-focused approach.

Qualifications

• Training as a full service chef in a continental cuisine restaurant or club environment.
• Culinary school graduate or demonstrated talent and success in a progressive position as Executive Sous or Executive Chef.
• Ability to lead, train, and motivate.
• Outstanding organizational and communication skills.
• Valid Serve Safe certification card required on duty.
• CPR/First Aid certification.
• Knowledge of Jonas, UltiPro, and Reserve Interactive is preferred.

Responsibilities

• Plans for and schedules manpower, equipment, and supply requirements for the department and maintains accountability for the cost, utilization, and performance of employees and equipment.
• Maintains responsibility for the hiring, training, and proficiency of employees in kitchen department.
• Prepares and produces menu items, responsible for garnishing of dishes, and portion control.
• Oversees menu development that ensures a diverse and high quality menu selection that is responsive to the desires of membership.
• Develops a menu program that evoke change seasonally.
• Instructs cooks in the details of preparing menu items.
• Instructs dishwashers in details of using dish machine to ensure high quality of sanitation standards.
• Ensures that high standards of sanitation and cleanliness are maintained throughout the kitchen and dumpster area at all times.
• Maintains preventative equipment maintenance procedures and standards.
• Develops a sound working rapport with the Club membership by direct interaction during member events and daily operations.
• Works with the Director of Culinary Arts and front of house manager to develop club function and private function business, assisting in menus and in all food service related areas.
• Maintains high sanitation standards set forth by the Health Department
• Maintains breakage, spoiling, and refrigeration temp logs daily.

Skills

Leadership

Staff training

Communication

Organizational skills

Menu planning

Education

Culinary school graduate

Tools

Jonas

UltiPro

Reserve Interactive

Job description

• Plans for and schedules manpower, equipment, and supply requirements for the department and maintains accountability for the cost, utilization, and performance of employees and equipment
• Maintains responsibility for the hiring, training, and proficiency of employees in kitchen department
• Prepares and produces menu items, responsible for garnishing of dishes, and portion control
• Oversees menu development that ensures a diverse and high quality menu selection that is responsive to the desires of membership
• Develops a menu program that evoke change seasonally
• Instructs cooks in the details of preparing menu items
• Instructs dishwashers in details of using dish machine to ensure high quality of sanitation standards
• Ensures that high standards of sanitation and cleanliness are maintained throughout the kitchen and dumpster area at all times
• Maintains preventative equipment maintenance procedures and standards
• Develops a sound working rapport with the Club membership by direct interaction during member events and daily operations
• Works with the Director of Culinary Arts and front of house manager to develop club function and private function business, assisting in menus and in all food service related areas
• Maintains high sanitation standards set forth by the Health Department
• Maintains breakage, spoiling, and refrigeration temp logs daily

FINANCIAL:

• Assists Executive Chef in development of the annual food and beverage budget/plan
• Maintains internal controls for the Culinary department
• Maintains company payroll policies, procedures, and controls
• Maintains purchase order system/bid sheets and requisitions
• Implements and maintains par-stock levels on food inventory
• Maintains ordering and receiving program to ensure proper quality and price on all purchases
• Maintains responsibility for sales, expenses, and profit goals as outlines in the food and beverage operating budget/plan
• Operates under all guidelines, policies, and standards set by Reynolds
• Responsible for attending all Reynolds training seminars and manager meetings

Qualifications:

• Training as a full service chef in a continental cuisine restaurant or club environment
• Culinary school graduate or demonstrated talent and success in a progressive position as Executive Sous or Executive Chef
• Ability to lead, train, and motivate
• Must have outstanding organizational and communication skills
• Valid Serve Safe certification card required on duty
• CPR/First Aid certification
• Knowledge of Jonas, UltiPro, and Reserve Interactive is preferred.
• Must have the ability to stand, walk, and lift often
• Physically capable of lifting 30-50 pounds
• Medical, dental, vision and life insurance
• Paid time off: 2 weeks vacation at time of hire; sick, personal days, and 10 holidays after 90 days
• 401(k) with company match
• Flexible spending and health savings accounts
• LTD and STD

Equal Opportunity Employer

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