Assistant Director of Culinary Operations na Reynolds Lake Oconee

Leadership & Culinary Operations

• Assists the Director of Culinary in overseeing daily operations across all restaurants, snack bars, and banquet kitchens.
• Provides direct leadership to Executive Chefs, Sous Chefs, Chefs de Cuisine, and outlet culinary managers.
• Assists in menu development across all outlets to ensure variety, seasonality, and alignment with member/guest expectations.
• Ensure consistency of food quality, presentation, portioning, and culinary standards across outlets.
• Supports recruitment, onboarding, training, mentoring, coaching, counseling, and evaluation of culinary staff at all levels.
• Acts as second-in-command for the Director of Culinary, assuming leadership responsibilities in their absence.

• Oversee staffing levels, scheduling, and labor management across multiple operations.
• Maintains high sanitation, cleanliness, and food safety standards in compliance with health department regulations.
• Provides leadership in special events, banquets, and private functions, including menu design and execution.
• Oversee preventative maintenance programs for kitchen equipment across all outlets.
• Ensures clear communication and alignment between culinary operations and front-of-house management teams.
• Attends Reynolds leadership meetings, training seminars, and departmental strategy sessions.
• Develops strong working relationships with members and guests, representing the culinary team during events and daily operations.

Financial & Administrative Management

• Assists the Director of Culinary in development of the annual food and beverage budget/plan.
• Ensure Executive Chefs maintains proper food and labor costs across multiple outlets, aligning with established budget goals.
• Monitors purchasing, receiving, and inventory systems to ensure cost-effectiveness and quality control.
• Implements and maintains par-stock levels in all outlets.
• Ensures accountability for sales, expenses, and profitability across the culinary program.

Safety & Compliance

• Actively models and enforces safety rules and guidelines in accordance with OSHA, EPA, DNR, and other federal/state requirements.
• Ensure safety and sanitation training is conducted for all culinary staff across outlets.
• Ensures documentation of food safety practices, refrigeration logs, and sanitation checklists.
• Ensure monthly safety inspections are completed in each outlet.
• Investigate employee incidents and implement corrective/preventive actions.

 Qualifications

• Culinary degree or equivalent leadership experience in multi-outlet operations (resorts, clubs, hotels, or comparable environments).
• 7+ years progressive culinary management experience, with at least 3 years in a multi-unit leadership role.
• Demonstrated success in menu development, banquet operations, and high-volume food service.
• Proven ability to lead, mentor, and inspire diverse culinary teams.
• Outstanding organizational, communication, and leadership skills.
• Strong financial acumen with experience managing budgets, food/labor costs, and purchasing systems.
• Valid SERV Safe certification required on duty.
• CPR/First Aid certification preferred.
• Knowledge of hospitality and culinary management software preferred; MS Office, HRIS
• Ability to stand, walk, climb and descend stairs and kneel ; physically capable of lifting 30–50 pounds.