Executive Chef - National Tavern

Duties and 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 to reflect seasonality, diversity and reflects the direction of the culinary program
• 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 Culinary Director 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
• Maintains all HR responsibility, including reviews, employee recognition, and counseling

Financial:

• Assists Culinary Director 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 proper food and labor cost for the department
• 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

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 employee incidents and reviews prevention recommendations with all staff
• Takes personal responsibility for safety every day.

Qualifications/Requirements/Experience/Education:

• 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 a Sous Chef or Chef De Cuisine
• Full knowledge and ability to safely produce food for allergies and diet preferences
• 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 Hospitality software 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  
• 10 days paid vacation at time of hire
• Paid time off after 90 days: 10 holidays, 3 sick days and 3 personal days
• 401(k) with company match 
• Flexible spending and health savings accounts
• LTD and STD
• Employee discounts: food, retail merchandise, boat rentals
• Golf privileges