Job Description

The Executive Sous Chef is responsible for the overall culinary operation with-in the Biltmore Hotel, which consist of the following restaurants and outlets. Palme D’ Or, Fontana, Cascade, 19th Hole, Room Service, Banquets and the Biltmore Culinary Academy. The Executive Sous Chef must be able to spot challenges and resolve them quickly and efficiently, maintain a level head and delegate many kitchen task simultaneously along with supporting the execution and organization of all the food produced within the facilities. Must be able to maximize productivity of the kitchen staff along with managing a positive food cost with-in budgeted guidelines as well as manage and train a team of chef de cuisines and sous chefs.

Kitchen safety and food sanitation is a top priority and the Executive Sous Chef is expected to set the example with-in the kitchens and work closely with the state health department on food safety and training.

This position requires consistent adherence to policies and procedures of the department as outlined in the Biltmore Standard Operating Procedures (BSOP’S).

Responsibilities

· Oversees accurate execution of meal periods – quality and consistency.

· Hiring of all the Culinary Staff in each of the restaurants / outlets.

· Monitoring of productivity in the restaurants / outlets.

· Monitoring food and Labor Cost.

· Overall food quality.

· Aid in the creation of recipes and dishes with the banquet chef and chef de cuisines.

· Assist with the upkeep of recipes used.

· Monitors monthly food inventories and usage with the cost controller.

· Overall upkeep and cleanliness of the kitchens throughout the property.

· Follow up on the overall cleanliness of all the walk-ins, reach-ins and freezers.

· Rotation of food and food products to maximize company profitability.

· Encourage seasonal menu redo and adjust throughout the year to help maintain quality and cost.

· Works closely with the chefs and F&B cost controller, on banquet menus and restaurant menus.

· Responsible for setting a good positive, healthy work environment. Sets the example and work environment so the staff abides by safety, sanitation standards and practices applicable by the State of Florida Health Department.

· Responsible for tracking, documenting and ensuring all kitchen staff have appropriate certifications and training according to the Biltmore Policies, State and Federal Laws.

· Excellent communication skills

Responsibilities (Continued)

The Executive Sous Chef must:

· Embrace and promote all facets of the Biltmore guided Principles: vision, mission, service, guidelines and values.

· Exhibit job and product knowledge to accurately support and promote all Biltmore departments when necessary.

· Balance customer, business, employee and personal need to have a balance in life.

· Work a flexible schedule, work well under pressure, meet multiple & sometimes competing deadlines.

· Shall continuously demonstrate cooperative behavior with colleagues and supervisors.

· Must keep information confidential as directed in the Biltmore’s employee handbook and be responsible for representing and protecting the Biltmore’s assets.

· Knowledge about plating and presentations.

Requirements

Experience and Education Required

Education

• A High School Diploma is required
• Experience Minimum four years’ as an Executive Sous Chef multi-functional hotel operation, minimum of six years in a management role with progression, working knowledge of many classical cuisines or (specific to the restaurants and banquet operations) and a proven track record of growth, advancement and profitably.

Skills Required

Must be able to:

• Speak, read, write and understand the English language.
• Compute accurate mathematical calculations.
• Provide legible communication and directions.
• Perform job functions with attention to detail, speed and accuracy.
• Prioritize and organize.
• Must have excellent knowledge of the Miami area and the beaches.
• Think clearly, remaining calm and resolving problems using sound judgment.
• Follow directions thoroughly.
• Understand guest’s service needs.
• Work cohesively with co-workers as part of a team.
• Work with minimal supervision.
• Maintain confidentiality of guest information and pertinent resort data.
• Use a computer keyboard and possess basic typing skills.
• Possess moderate to advanced computer skills.
• Work in a dynamic and constantly changing environment.
• Adept to multitasking.
• Knowledge of timekeeping system, word processing, spreadsheets, internet navigation and email.
• Ability to read, analyze, and interpret general business periodicals, professional journals, technical procedures and government regulations.
• Ability to write reports and procedures. Effectively present information and respond to questions from internal managers, clients, customers and the general public.
• Most have experience reading and critiquing a profit and loss statement.
• Skilled in menu development within budgeted food cost guidelines.
• Strong oral and written communication skills

Physical Demands

Must be able to:

• Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance
• Stand, sit, or walk for an extended period of time or for an entire work shift
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping
• Use, carry, and operate all necessary office equipment using finger dexterity.
• Communicate with employees, managers, subordinates and guests through verbal communication, hearing ability, and visual acuity.
• Visually look at a computer for extended periods of time.
• Adapt to moderate temperatures in the hotel as thermostat is controlled by hotel environmental systems. Most work tasks are performed indoors.

Success Criteria

Culinary

• Understand the business end of what it takes to make it profitable.
• Learn to manage culinary labor based on revenue and the job at hand.
• Focus on dealing with high quality ingredients / foods.
• Expressing your culinary side by creating and developing new recipes, plate presentations, and procedures for others to follow.
• Stay up on food safety trends to stay educated.

Team Player

• Demonstrates co-operation within the team and with other departments
• Listens carefully and works well with others
• Has a positive influence on others in the team and clearly enjoys working with people
• Learn, teach and grow a team through challenges – self-improvement.
• Guest Focused
• Anticipates guests’ needs and is sensitive to people from all cultures
• Has a natural, warm smile and a friendly and passionate approach
• Demonstrates confident, helpful and genuine behavior with internal and external guests
• Both internal and external guest feedback and recognition.
• Delivers their Best
• Has energy and sense of urgency for his/her work
• Resourceful, makes things happen and looks for ways to work more efficiently
• Always looks their best and acts appropriately (e.g. approaching guests, body language)
• Composed
• Able to stay calm under pressure
• Demonstrates maturity and ability to cope with the unexpected
• Never lets personal feelings interfere with delivering the highest standards
• Trustworthy and responsible
• Excellent records of attendance and punctuality
• Is reliable and demonstrates the ability to work without supervision
• Demonstrates a high level of personal integrity, honesty and trust

Time Management

• Uses his/her time effectively and efficiently; values time, concentrates his/her efforts on the more important priorities; gets more done in less time than others; can attend to a broader range of activities. Makes decisions in a timely manner.

Listening

• Practices attentive and active listening; has the patience to hear people out; can accurately restate the opinions of others even when he/she disagrees.