CULINARY

LEADERSHIP,

INTERNSHIPS &

APPRENTICESHIPS

Looking for a job as a

Chef de Cuisine, Sous Chef or Cook?

How about a career in the Culinary Arts instead?

An exciting, flavorful journey awaits you at Reynolds Plantation.

Opportunities exist for leadership roles, internships and apprenticeships as a Student of the Culinary Arts.

Your career with Reynolds Plantation will be more than simply a paycheck. It will be the beginning or the continuation of your

professional education alongside chefs and mentors at one of the most highly regarded and visible Clubs in the country.

Where?

Greensboro, Georgia is located between the college towns of Athens and Milledgeville, Georgia on the north and south; and Atlanta and Augusta, Georgia on the east and west.

Greensboro is a charming small town set aside the shores of Georgia’s second largest Lake, Lake Oconee which is

approximately nineteen-thousand acres.

Greensboro has one of the nation’s best charter schools, a brand new critical-access hospital, multiple shopping

venues, and a temperate three-and-a-half season climate.

Greensboro and Reynolds Plantation present you with the perfect opportunity to advance your career for a

season….or for a lifetime.

Historic Hometowns Natural Beauty Quality Education & Healthcare

Reynolds Plantation

Reynolds Plantation occupies over ten thousand acres and nearly ninety miles of shoreline on Lake Oconee.

Reynolds Plantation has over thirty-five hundred property owners from forty-eight states and thirteen foreign countries.

Incomparable Lakefront Setting

Vibrant Membership

Reynolds Plantation

Facilities and amenities on property include:

Six and a half championship golf courses.

Twenty-one miles of hiking, biking, and walking trails.

Four marinas, boat storage, and marina store operations.

Nine dining venues.

A ground-breaking, innovative additional restaurant, The National Tavern, opened Autumn 2015.

A two hundred and fifty-one room Ritz-Carlton Hotel on site.

World class fitness and tennis facilities and instruction venues on site.

Nine pools.

Nearly 40 Member-operated clubs and groups.

A 19,000 acre freshwater lake offering boating, fishing, and recreational fun.

World Class Golf Resort-Style Amenities The Ritz-Carlton Lodge

Who?

Chef Derin Moore, CMC

“The culinary arts is one of the few crafts you are challenged daily to

be innovative and your only limitation is your creativity. You are only as good as the last meal

you prepare.”

“My program prides itself on the freshest, seasonal products sourced

from responsible, sustainable farmers. A true learning

environment with a hands on approach utilizing a fusion of old world techniques and visionary

cookery”

“Chef ”

Chef Derin Moore, CMC

• Before coming to Reynolds Plantation, Chef Derin has had a diverse career

including fine dining, platinum Country Clubs and most recently the executive chef at the Flagship Resort for the Ritz Carlton in Naples, Florida.

• He has a Masters in Cookery (2003) from the ACFEI/Culinary Institute of America, and is one of only 72 Certified Master Chefs in the USA.

• The CMC level is the highest and most demanding level of achievement of all culinary certifications.

• He has also received more than 30 industry honors both in the USA and globally for achieving the highest standards of professionalism and for his many accomplishments in the industry.

• He was a team member for ACF Culinary Team USA from 1992 to 2000, garnering more than 20 international gold medals.

• His culinary team benefits from a diverse background of fine dining, platinum country clubs and luxury five star ~ five diamond resorts.

The Playing Field

The Landing

Plantation Grille

Overlook at Great Waters

Creek Club

National Tavern

The Playing Field

Special Events

Culinary Classes

Catering & Banquets

Wine Tastings

Chef’s Tables

Internship

The Reynolds Planation Culinary Internship will train the applicant on the entire spectrum of day-to-day culinary operations.

While the intern will be training on the Culinary Arts and business primarily, the intern will also obtain an overall view of the organization and an

understanding of how each department relates to each other. In addition, the Intern would learn new skills by exposure to high standards of culinary

execution in a variety of dining and event venues. This wide range of event venues differs significantly from the standard restaurant or hotel environment.

Areas of exposure and training will include:

Kitchen and Culinary Operations (70%)

Garde Manger (10%)

Baking and Pastry (10%)

Stewarding (10%)

The Intern will further develop skills in daily inventory and ordering and basic business management skills. Throughout the program the Intern’s immediate

supervisor will serve as a mentor and instructor, coaching and guiding the Intern to develop his or her Chef de Cuisine and executive skills further.

The intern will develop an in-depth understanding of the operation of a culinary department in a large scale resort/country club environment.

The duration of the program is approximately 20 weeks. Successful completion may qualify the Intern for the Reynolds Plantation Culinary

Apprenticeship Program.

Uniforms and housing assistance may be available .

Apprenticeship

As an apprentice, you will work under a supervising chef for either a two-year, 4,000 hour period, or a three-year, 6,000 hour term.

You Will:

Participate in a “learn while you earn” approach.

Receive mentoring from qualified professional chefs.

Develop universal culinary skills that are transferable throughout the industry.

Learn and master cooking and baking skills by rotating through different stations.

Develop basic principles of nutrition and dietetics.

Understand the requirements for proper food handling, sanitation and hygiene.

Develop supervisory knowledge in preparation for a progressive career in the culinary industry.

Acquire a professional work ethic necessary for success in the hospitality industry.

The Apprenticeship program at Reynolds Plantation is accredited by the American Culinary Federation which is the largest organization for chefs and cooks in the

United States and is the leader in offering educational resources, training, apprenticeship, and programmatic accreditation. The above constitutes a high

level overview of the program.

Common Denominators: Community

Reynolds Plantation serves nearly 3,500 property owners across a wide variety of recreational, sporting, special event, and culinary

experiences. Those Members come from 13 countries and 48 states and represent a cross section of full time residents, vacation home owners,

homesite owners who have not yet built, and transient visitors who enjoy access to many of the facilities and amenities while visiting.

Member and guest satisfaction is consistently very high and the service levels are grounded in The Reynolds Plantation Core Values and Service Values

which you see below.

Service at Reynolds Plantation to our Members, our guests, and to each other is authentic, prompt, and characterized by genuine care for each other.

These values are captured on what is called the Credo Card that is issued to every employee. This card is considered a standard a part of your uniform

each day. This card represents the philosophical foundations upon which every interaction and experience is based.

Common Denominators: Culinary Arts

Be a part of a culture of excellence and “Culinary Pride.”

Exceed the expectations of our Members, guests, and teammates.

Under-promise and over-deliver. Always.

Be a guardian and disciple of our standards.

Always ensure consistency in preparation and service.

Have zero tolerance for anything less than established standards.

Be an effective communicator.

Be passionate about all that you do.

Learn constantly and share your knowledge with others.

Become an excellent cook and professional culinarian.

Our Customers

FOOD & BEVERAGE

OUR MEMBERS

ALL TEAM MEMBERS

PROSPECTIVE HOME

BUYERS

GOLF

GUESTS

SPECIAL EVENTS

RECREATION VENUES

SALES

Why make Reynolds Plantation the next step?

As a chef de Cuisine at Reynolds you will develop your craft for future endeavors under the leadership and direction of a

master that has a history of producing chefs for some of the countries leading resorts, hotels and restaurants .

As a culinary student, the importance of continuing your education through an internship in an environment with a wide

variety of learning opportunities and an accredited apprenticeship program is critical to the long term growth and

development of your career.

You will spend the vast majority of your time cooking and contributing to a growing culinary team and being part of the

culinary renaissance occurring at Reynolds Plantation.

Our culinary training and pastry programs offer rigorous industry skills training, as well as the professionalism and

standards of excellence defined by Chef Derin Moore, CMC, one of only 72 Master Chefs in the world and whose Culinary Pride

Program is renowned worldwide.