Sous Chef - Culinary

Reynolds Lake Oconee; Greensboro (GA); On-site; USD 50,000 - 70,000; Full time

Benefits offered by this job

Medical, dental, vision, and life insurance

Paid time off including vacation and sick days

401(k) with company match

Employee discounts on food and rentals

Golf privileges

Job summary

Reynolds Lake Oconee in Greensboro, Georgia, is seeking a culinary professional to assist in managing food facilities. Responsibilities include supervising staff, overseeing food quality, and maintaining safety standards.

The ideal candidate will have at least 5 years of experience, a valid Serve Safe certification, and ability to manage inventories. This position offers a range of benefits, including medical, dental, 401(k) matching, and employee discounts, ensuring a rewarding work environment.

Qualifications

• Minimum of 5 years of experience in a cook-to-order dining environment.
• Able to read, follow, and direct orders, lists, and recipes.
• Valid Serve Safe certification card required.

Responsibilities

• Assists Chef de Cuisines in managing all food facilities.
• Supervises all food outlets and ensures staff adherence to standards.
• Maintains logs for breakage, spoiling, and refrigeration temperatures.

Skills

Leadership

Food handling procedures

Customer service

Education

Culinary arts training or equivalent experience

CPR/First Aid certification

Tools

Jonas

Time Management Software

HR Software

Reserve Interactive

Job description

Responsibilities

• Assists Chef de Cuisines in managing all food facilities
• Reports to Chef de Cuisines and consults with him regarding daily changes and projected business
• Participates in weekly menu and banquet planning; attends weekly Food & Beverage meeting
• Follows work schedule as agreed upon with Chef de Cuisine and approved by Director of Culinary Arts
• Supervises all food outlets and stations, ensuring all employees are present, knowledgeable in that day’s duties, and are performing their duties in accordance with standards set by the Chef de Cuisine
• Frequently checks employees to see that assigned duties are being performed correctly
• Checks employees’ stations upon completion of their shifts, ensuring that closing lists have been adhered to, both breaking down procedures and cleaning duties
• Monitors and maintains eye on portion sizes and plate presentation
• Assures a secure workplace by maintaining safety standards and monitoring inventory levels
• Assists kitchen management in ordering and inventory control
• Enforces proper food handling procedures, minimizing public health risk and preventing product waste
• Is familiar with all aspects of the kitchen and is ready to perform any job when needed
• Responsible for attending all Reynolds training seminars and manager meetings
• Maintains breakage, spoiling, and refrigeration temperature logs daily

Qualifications

• Minimum of 5 years of experience in a cook-to-order à la cart dining restaurant or hotel
• Able to read, follow, and direct orders, lists, and recipes
• Culinary arts training or documented work history equivalent with demonstrated working knowledge of the kitchen, tools, and equipment
• Proven leadership skills; ability to train and motivate at the line level
• Valid Serve Safe certification card required on duty
• Must have the ability to stand, walk, and lift often
• CPR/First Aid certification
• Knowledge of Jonas, Time Management, HR Software, and Reserve Interactive is preferred

Benefits

• Medical, dental, vision, and life insurance
• Paid time off: 2 weeks vacation at date of hire; after 90 days 3 sick and personal days, plus 10 holidays
• 401(k) with company match
• Flexible spending and health savings accounts
• LTD and STD
• Employee discounts: food, retail merchandise, boat rentals
• Golf privileges