Click here to see this job in action! 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