Sous Chef: Lead Kitchen Ops & Team Development

Reynolds Lake Oconee; Greensboro (GA); On-site; USD 52,000 - 70,000; Full time

Benefits offered by this job

Medical, dental, vision, and life保险

Paid time off

401(k) with company match

Flexible spending accounts

Health savings account

Short/Long-term disability

Job summary

Reynolds Lake Oconee is seeking a kitchen supervisor to assist the Chef de Cuisines in managing all food facilities, oversee stations, and ensure consistent food quality and safety. You will train staff, monitor portions, and support ordering and inventory processes in a fast-paced resort kitchen.

The role requires leadership, ServSafe certification, and the ability to work a demanding schedule while maintaining high standards of hygiene and presentation.

Qualifications

• 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.

Responsibilities

• Assist Chef de Cuisines in managing all food facilities.
• Reports to Chef de Cuisines and consults with him in regard to daily changes and projected business.
• Supervises all food outlets and stations, assuring staff knowledge and proper duties.
• Monitors portion sizes and plate presentation.
• Assists kitchen management in ordering and inventory control.
• Enforces proper food handling procedures to minimize risk and waste.

Skills

Leadership

Food safety

Order execution

Education

Culinary arts training or equivalent

Tools

Jonas

HR Software

Reserve Interactive

Time Management

Job description

Reynolds Lake Oconee is seeking a kitchen supervisor to assist the Chef de Cuisines in managing all food facilities, oversee stations, and ensure consistent food quality and safety. You will train staff, monitor portions, and support ordering and inventory processes in a fast-paced resort kitchen.

The role requires leadership, ServSafe certification, and the ability to work a demanding schedule while maintaining high standards of hygiene and presentation.