Executive Banquet Chef

Reynolds Lake Oconee; Greensboro (NC); In loco; USD 70.000 - 100.000; Tempo pieno

Vantaggi offerti da questo lavoro

Medical insurance

Dental insurance

Vision insurance

Life insurance

Paid time off

401(k) with company match

Flexible spending account

Health savings account

Long-term disability

Short-term disability

Descrizione del lavoro

Reynolds Lake Oconee in Greensboro, NC seeks an experienced Executive Chef to lead our Culinary team in a club setting. You will plan manpower, schedule, and budgets while maintaining high sanitation and portion control. You will develop seasonal menus and train staff to execute at the highest standard.

You will hire and train kitchen staff, teach cooks and dishwashers, and collaborate with leadership on private events. Competitive benefits and growth opportunities available.

Competenze

• Culinary training with leadership experience in a club or continental cuisine setting.
• Chef-level progression or graduation from culinary school.
• Strong leadership, training, and motivation abilities.
• Outstanding organizational and communication skills.
• Valid Serv Safe certification required on duty.
• CPR/First Aid certification.
• Knowledge of Jonas, UltiPro, and Reserve Interactive preferred.
• Ability to stand, walk, and lift often; capable of lifting 30–50 pounds.

Mansioni

• Plans for and schedules manpower, equipment, and supplies; accountable for cost, utilization, and performance.
• Responsible for hiring, training, and proficiency of kitchen staff.
• Prepares and produces menu items; garnishing and portion control.
• Oversees menu development; ensures diverse, high-quality selections.
• Develops a seasonal menu program to evoke change.
• Instructs cooks in menu item preparation details.
• Instructs dishwashers on dishwasher use and sanitation standards.
• Maintains high sanitation standards in kitchen and dumpster areas.
• Maintains preventative equipment maintenance procedures and standards.
• Builds rapport with Club members during events and daily operations.
• Collaborates with Director of Culinary Arts and front-of-house to plan club/private events.
• Maintains sanitation standards per Health Department guidelines.
• Maintains logs for breakage, spoilage, and refrigeration temperatures.

Conoscenze

Leadership

Training

Communication

Organizational skills

Stand, walk, lift

Health & safety knowledge

Sanitation standards

Menu planning

Budgeting & cost control

Serv Safe certification

CPR/First Aid

Industry software knowledge

Formazione

Culinary school graduate

Strumenti

Jonas

UltiPro

Reserve Interactive

Descrizione del lavoro

• 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

This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.