Executive Chef - National Tavern

Reynolds Lake Oconee•Greensboro, GA

8d•Onsite

About The Position

The Executive Chef is responsible for planning and scheduling manpower, equipment, and supply requirements for the department, while maintaining accountability for cost, utilization, and performance. This role involves hiring, training, and ensuring the proficiency of kitchen staff. The Executive Chef will prepare and produce menu items, focusing on garnishing, portion control, and overseeing menu development to ensure a diverse, high-quality selection that meets member desires. This includes developing a menu program that reflects seasonality and the overall culinary direction. The position also requires instructing cooks and dishwashers on preparation and sanitation standards, maintaining high levels of cleanliness throughout the kitchen and dumpster area, and implementing preventative equipment maintenance procedures. Building a strong rapport with club membership through direct interaction is key. The Executive Chef will collaborate with the Culinary Director and front of house manager on club and private functions, assisting with menus and all food service aspects. Maintaining Health Department sanitation standards, daily logs for breakage, spoiling, and refrigeration temperatures, and all HR responsibilities including reviews, employee recognition, and counseling are also critical. Financially, the Executive Chef assists the Culinary Director with the annual food and beverage budget, maintains internal controls, adheres to payroll policies, and manages food and labor costs. This includes managing the purchase order system, requisitions, implementing par-stock levels, and overseeing the ordering and receiving program to ensure quality and price. Sales, expenses, and profit goals outlined in the operating budget are also the responsibility of this role. The Executive Chef must operate under all guidelines, policies, and standards set by Reynolds and attend all training seminars and manager meetings. Safety is paramount, requiring active demonstration, encouragement, training, and modeling of safety rules and guidelines in accordance with company and legal requirements. This includes documenting safety training, investigating incidents, and reviewing prevention recommendations. Personal responsibility for safety is expected daily.

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

Nice To Haves

Knowledge of Hospitality software 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 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
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
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.