Executive Chef - National Tavern

Reynolds Lake Oconee; Greensboro (GA); On-site; USD 85,000 - 105,000; Full time

Benefits offered by this job

Medical, dental, vision and life保险

10 days paid vacation

Paid time off after 90 days: 10 hols,

3 sick days and 3 personal days

401(k) with company match

Flexible spending and health savings

LTD and STD

Employee discounts: food, retail, boat

Golf privileges

Job summary

Reynolds Lake Oconee in Georgia seeks a skilled Kitchen/Restaurant Chef De Cuisine to lead the culinary team and drive high-quality menu execution. You will plan menus reflecting seasonality, train cooks, and ensure strict sanitation and safety across the kitchen and service areas.

The role requires strong leadership, organizational skills, and Serve Safe/CPR certifications, with responsibility for HR tasks and cost controls within a private club setting.

Qualifications

• Plans for and directs kitchen team; ensures menus meet seasonality and member needs.
• Implements allergy-sensitive dish preparation and safe handling practices.
• Leads training, motivation, and performance reviews for kitchen staff.
• Maintains sanitation, safety, and health standards across kitchen and related areas.
• Oversees budget, inventory, and par-stock levels; enforces cost controls.

Responsibilities

• Plans manpower, equipment, and supply needs; tracks costs and performance.
• Handles hiring, training, and proficiency of kitchen staff.
• Prepares and garnishes menu items; manages portion control.
• Develops diverse, high-quality menus aligned with club direction.
• Instructs cooks and dishwashers on food prep and sanitation standards.
• Maintains health department sanitation compliance and logs.

Skills

Leadership

Communication

Organizational skills

Safety awareness

Education

Culinary school diploma

Sous Chef / Chef De Cuisine experience

Tools

Hospitality software

Serve Safe certification

CPR/First Aid certification

Job description

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 to reflect seasonality, diversity and reflects the direction of the culinary program
• 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 Culinary Director 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
• Maintains all HR responsibility, including reviews, employee recognition, and counseling

Job Details

Duties and 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 to reflect seasonality, diversity and reflects the direction of the culinary program
• 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 Culinary Director 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
• Maintains all HR responsibility, including reviews, employee recognition, and counseling

Financial

• Assists Culinary Director 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 proper food and labor cost for the department
• 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

Safety Responsibilities And Requirements

• Actively demonstrates, encourages, trains and models safety rules and guidelines in accordance with company, OSHA, EPA, DNR and other state and federal law requirements.
• Demonstrates and documents safety training and orientation for all employees. Investigates employee incidents and reviews prevention recommendations with all staff
• Takes personal responsibility for safety every day.

Qualifications/Requirements/Experience/Education

• 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 a Sous Chef or Chef De Cuisine
• Full knowledge and ability to safely produce food for allergies and diet preferences
• 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 Hospitality software preferred.
• Must have the ability to stand, walk, and lift often
• Physically capable of lifting 30-50 pounds

Benefits

• Medical, dental, vision and life insurance
• 10 days paid vacation at time of hire
• Paid time off after 90 days: 10 holidays, 3 sick days and 3 personal days
• 401(k) with company match
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• Flexible spending and health savings accounts
• LTD and STD
• Employee discounts: food, retail merchandise, boat rentals
• Golf privileges