Executive Banquet Chef

Reynolds Lake Oconee • Greensboro, GA

6d • Onsite

About The Position

This role is for an Executive Banquet Chef. The position involves planning and scheduling for the department, including manpower, equipment, and supplies, while managing costs and employee performance. The chef is responsible for hiring, training, and ensuring the proficiency of kitchen staff. Key duties include preparing menu items, ensuring proper garnishing and portion control, and overseeing menu development that is diverse, high-quality, and seasonally responsive to membership desires. The chef will instruct cooks and dishwashers on preparation and sanitation standards, maintain high levels of cleanliness throughout the kitchen and dumpster area, and implement preventative equipment maintenance procedures. Building rapport with club membership through direct interaction is also a part of the role. Collaboration with the Director of Culinary Arts and front of house manager is expected for developing club and private function business, including menu planning and all food service aspects. The role requires maintaining high sanitation standards set by the Health Department and daily logs for breakage, spoiling, and refrigeration temperatures. Financially, the Executive Banquet Chef assists the Executive Chef with the annual food and beverage budget, maintains internal controls for the Culinary department, adheres to company payroll policies, manages the purchase order system, implements par-stock levels for food inventory, and oversees the ordering and receiving program to ensure quality and price. The chef is responsible for sales, expenses, and profit goals as outlined in the operating budget and must operate under all Reynolds guidelines, policies, and standards, including attending training seminars and manager meetings.

Requirements

• 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
• Must have the ability to stand, walk, and lift often
• Physically capable of lifting 30-50 pounds

Nice To Haves

• Knowledge of Jonas, UltiPro, and Reserve Interactive is preferred.

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
• 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

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

What This Job Offers

• Job Type: Full-time
• Career Level: Executive
• Education Level: Associate degree