Program Summary


Tucked away in the rolling Lake Country of Georgia. Reynolds Lake Oconee features six carefully crafted golf courses, a unique sporting ground, and all the recreational and culinary amenities befitting a world-class private club. On this unique training plan, you will be exposed to all areas of culinary operations in a luxury private club.
Let Yummy Jobs take you on an amazing adventure with the Reynolds Lake Oconee ... #MYYUMMYSTORY
Your internship with Reynolds Lake Oconee will consist of following a uniquely curated training plan exposing you to all areas of culinary operations. This property features 7 different speciality restaurants ranging from poolside dining to luxury dining options.
On this premium internship you will have the chance to experience the following rotations:
  • Orientation
  • Banqueting and events
  • 3 x Restaurant locations including hot and cold kitchen rotations.
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Derin Moore, CMC
Director of Culinary Operations | Executive Chef

An international and national award-winning chef with a culinary career spanning for over 30 years, Derin Moore brings a diverse background to Reynolds Lake Oconee. For nearly three years as Executive Chef and Director of Culinary Operations, Chef Moore oversees 12 dining outlets as well as all culinary for banquets and member events.
Prior to joining the Reynolds team, Chef Moore led culinary operations at the prestigious flagship Ritz-Carlton Resorts of Naples, Florida. He has led teams at some of the most well-respected private country clubs, including The Medinah Country Club. In 2003, Chef Moore was recognized by the American Culinary Federation as a Certified Master Chef – the highest level of certification available and one of only 65 selected in the United States. Chef Moore was also a member of the United States Culinary Olympic Team from 1992-2000.  Originally from Michigan, Chef Moore began his career at the Culinary Institute of America in Hyde Park, New York. 

Zouhair Bellout
Chef de Cuisine at The Creek Club
Chef Bellout brings a culturally diverse background to his cooking in Reynolds, where he works as the Chef de Cuisine at the Members-only Creek Club. For over two years, Chef Bellout has overseen all culinary operations at The Creek Club restaurant and The Crow’s Nest, both located in The Creek Club clubhouse.
Zouhair Bellout was born in Morocco and lived there for 25 years. He attended the Institut de Technologie Hoteliere et Touristique in Morocco where he received his Associate’s Degree in Culinary Arts in 2005. He then began training as an intern at Hotel La Mamounia. A year later, Chef Bellout moved to the United States and held several culinary roles before finally landing in Reynolds. Some include Lead Line Cook for Disney at the Marrakesh in Epcot Center, Banquet Chef at The Ritz-Carlton in Sarasota, Florida, and Executive Sous Chef at Keswick Hall and Golf Club in Charlottesville, Virginia. In March of 2013, Chef Bellout was honored with an invitation to cook at James Beard House, where the mission is to celebrate, nurture, and preserve America’s culinary heritage and future.

Brenton Nelson
Sous Chef at The National Tavern
Chef Nelson brings passion and skill to the kitchen at The National Tavern restaurant, where he has served as Sous Chef since early 2018. He supervises and trains staff on all recipes to meet high standards of consistency and makes the schedule for daily operations along with ordering produce, filing equipment-coding invoices, and organizing the workplace with a special focus on cleanliness.
Brenton Nelson is from Sandy Bay, Jamaica, where he was awarded the Gold Metal Jamaica Culinary Development for best use of chicken. Chef Nelson has worked in the culinary division at several Ritz-Carlton locations, including Rose Hall, Jamaica; Miami, Florida; Sarasota, Florida; and Greensboro, Georgia, on-site at Reynolds Lake Oconee. In 2011, he received the designation of Certified Hospitality Professional from the American Hospitality Training Institution.

Chef Craig
Chef de Cuisine at Great Waters Overlook
Chef Elwood brings a wide breadth of knowledge to his position as Chef de Cuisine at Great Waters Overlook, where he has served since 2015. In this position, he is responsible for meeting food and labor cost percentage while training and mentoring personnel and maintaining inventory.
Throughout his 30 years in the culinary field, Craig Elwood has worked in every aspect of running a restaurant from dishwasher to restaurant owner. Chef Elwood got his start in the industry in his hometown of Wilmington, Delaware where he received a Certification in Culinary Arts in high school. He then went on to earn an Associate’s in Culinary Arts and a Bachelor’s in Hotel Restaurant Management from Johnson and Wales University. Chef Elwood was Chef de Cuisine and an eventual partner at II Pescatore in Mt. Pleasant, South Carolina, where he was awarded 3.5/4 stars in The Post and Courier’s restaurant review. Chef Elwood has also worked as a Sous Chef for Marriott Renaissance and a Restaurant Manager for CentraArchy Restaurant Management Group.


The Reynolds Story
Dating back 100 years as a family retreat along the shores of the Oconee River, this land was quickly recognized as a destination of uncommon character by early visitors. The striking beauty of both the river and the Oconee forest created a natural haven that felt like a world apart, providing a lifestyle with an informal cadence all its own. Many quickly decided to “linger longer,” turning one- or two-day visits into three-, four- or five-day family excursions.
Here, at Reynolds Lake Oconee, you’ll discover a lifestyle with a cadence all its own. Our community of character is composed of passionate individuals, all of whom have been drawn to an active life, well-lived. So, no matter what brings you here, once you find your own path to the brilliant lakeshore and lush forests of Reynolds Lake Oconee, you’ll soon understand how our Members and guests enjoy once-in-a-lifetime experiences, every day.
"We call Reynolds our escape. It's a place where we leave the non-stop activity of our current life and everything slows down a notch."
Housing on this program is included with your internship at a payroll deduced rate of $340 per month. You will live in a fully furnished apartment complex with other program participants. The apartment complex is located approximately 35 miles from work. Transportation to and from work is provided.


  • Pre-screen interviews with the Yummy Jobs Team will take place via Zoom/Skype. 
  • If successful, applicants will then be invited to a final viedo interview with a member of the HR Team