** Restaurant Chef**

**Job Category****:** Food & Beverage **Requisition Number****:** BANQU02412 Showing 1 location **Job Details**

**Description**

**Or copy & paste this link into a web browser: https://www.reynoldslakeoconee.com/careers/videos/chefs**

**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

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

**Benefits:**

* 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

* Employee discounts: food, retail merchandise, boat rentals

* Golf privileges

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