DUTIES AND RESPONSIBILITIES:

• 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.