Executive Chef - National Tavern

Reynolds Lake Oconee•Greensboro, GA

7d•Onsite

About The Position

The Executive Chef is responsible for planning and executing all culinary operations within the establishment. This includes managing staff, developing menus, ensuring high standards of food quality and sanitation, and contributing to the financial success of the food and beverage department. The role requires strong leadership, organizational, and communication skills, as well as a deep understanding of various cuisines and dietary needs.

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.
Knowledge of Hospitality software preferred.
Must have the ability to stand, walk, and lift often.
Physically capable of lifting 30-50 pounds.

Responsibilities

Plans for and schedules manpower, equipment, and supply requirements for the department.
Maintains accountability for the cost, utilization, and performance of employees and equipment.
Responsible for the hiring, training, and proficiency of employees in the 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 outlined 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.