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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
