Executive Banquet Chef

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 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 Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor. #J-18808-Ljbffr Reynolds Lake Oconee