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