Ensure that the quality of food prepared consistently achieves a high standard by providing leadership and direction that aligns with our core values of Exceptional Quality, Commitment, and Integrity.
Provide positive leadership and mentorship that fosters short and long term development for our team of chefs and cooks across all restaurants, banquets/catering, and golf food & beverage operations.
Oversee menu development, preparation and presentation of all food served.
Ensure that menu items are presented accurately and correctly through constant back of the house staff training and development.
Ensure excellent employee morale amongst the food and beverage staff through consistent communication, training, and proactive response to the needs of the staff.
Actively participate with the Reynolds Lake Oconee Food and Beverage Committee to ensure their feedback and suggestions are welcomed and heard on a consistent basis. Attend quarterly Committee meetings.
Recruit, develop, and retain a world-class culinary team.
Manage and develop the domestic and international channel of Visa workforce, both H2B and J1.
Promote and enhance the Member relations of the food and beverage department through frequent interaction with Members, guests, and staff.
Actively participate in a continuous training and development program for both front and back of house staff.
Ensure that food production areas meet state health code requirements, and that all food production is accomplished within sanitation standards.
Ensure that the cleanliness of equipment, kitchen and related areas are consistently maintained to ensure a safe environment.
Establish preventive maintenance procedures for kitchen equipment to ensure maximum safety and utilization.
Ensure that all Reynolds Lake Oconee policies and Service Excellence Standards are understood and upheld by the culinary department.
FINANCIAL
Ensure the monthly food costs, payroll costs and associated controllable expenses achieve budgeted results.
Establish and maintain controls for inventory, purchasing, receiving, and preparing food and non-alcoholic beverage products.
Assist in development of the annual food and beverage budget/plan.
Provide justification, specifications, item cost, and installation and removal costs for yearly capital requests.
Ensure payroll is processed correctly and completely on a timely basis.
Safety Responsibilities And Requirements
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 loss producing incidents and reviews prevention recommendations with all employees.
Takes personal responsibility for safety every day.
Qualifications/Skills/Experience/Education
Training as a full service chef in a continental cuisine restaurant and/or golf club environment with multiple outlets and a banquet/catering operation.
Culinary school graduate or demonstrated talent and success in a progressive position as Executive Sous or Executive Chef.
Experience managing/recruiting/developing H2B and J1 Visa employees.
Experience with computers is a must.
Must have experience with preparing and maintaining budgets.
Ability to lead, train, and motivate staff.
Must have outstanding organizational and communication skills.
Must have the ability to stand, walk, and lift often.
Serve Safe Certification required.
CPR/First Aid certification.
Knowledge of Jonas, UKG, and 7 Rooms is preferred.
Seniority level
Mid-Senior level
Employment type
Full-time
Job function
Management and Manufacturing
Industries
Real Estate
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