Executive Sous Chef

Executive Sous Chef

The Executive Sous Chef is responsible for the overall culinary operation within the Biltmore Hotel, which consists 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 tasks 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 within 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 within 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 include overseeing 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, monitor 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, work closely with the chefs and F&B cost controller on banquet menus and restaurant menus, responsible for setting a good positive, healthy work environment, 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.

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.

Education and experience required include a high school diploma, minimum four years' as an Executive Sous Chef in a 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 profitability.

Skills required include speaking, reading, writing and understanding the English language, computing accurate mathematical calculations, providing legible communication and directions, performing job functions with attention to detail, speed and accuracy, prioritizing and organizing, excellent knowledge of the Miami area and the beaches, thinking clearly, remaining calm and resolving problems using sound judgment, following directions thoroughly, understanding guest's service needs, working cohesively with co-workers as part of a team, working with minimal supervision, maintaining confidentiality of guest information and pertinent resort data, using a computer keyboard and possessing basic typing skills, possessing moderate to advanced computer skills, working 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 include moving, lifting, carrying, pushing, pulling, and placing objects weighing less than or equal to 50 pounds without assistance, standing, sitting, or walking for an extended period of time or for an entire work shift, reaching overhead and below the knees, including bending, twisting, pulling, and stooping, using, carrying, and operating all necessary office equipment using finger dexterity, communicating with employees, managers, subordinates and guests through verbal communication, hearing ability, and visual acuity, visually looking at a computer for extended periods of time, adapting to moderate temperatures in the hotel as thermostat is controlled by hotel environmental systems. Most work tasks are performed indoors.

Success criteria include understanding the business end of what it takes to make it profitable, managing culinary labor based on revenue and the job at hand, focusing 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, staying up on food safety trends to stay educated, demonstrating co-operation within the team and with other departments, listening carefully and working well with others, having a positive influence on others in the team and clearly enjoys working with people, learning, teaching and growing a team through challenges self-improvement, anticipating guests' needs and being sensitive to people from all cultures, having a natural, warm smile and a friendly and passionate approach, demonstrating confident, helpful and genuine behavior with internal and external guests, both internal and external guest feedback and recognition, delivering their best, having energy and sense of urgency for his/her work, being resourceful, making things happen and looking for ways to work more efficiently, always looking their best and acting appropriately, composed, able to stay calm under pressure, demonstrating maturity and ability to cope with the unexpected, never letting personal feelings interfere with delivering the highest standards, trustworthy and responsible, excellent records of attendance and punctuality, being reliable and demonstrating the ability to work without supervision, demonstrating a high level of personal integrity, honesty and trust, using 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, practices attentive and active listening; has the patience to hear people out; can accurately restate the opinions of others even when he/she disagrees.