Banquets Sous Chef at Biltmore Hotel Limited

Coral Gables, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

25 Dec, 25

Salary

0.0

Posted On

26 Sep, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Management, Food Safety, Team Leadership, Recipe Development, Cost Control, Communication Skills, Problem Solving, Time Management, Attention to Detail, Multitasking, Customer Service, Training and Development, Menu Development, Sanitation Standards, Adaptability, Confidentiality

Industry

Hospitality

Description

Description Position Summary The Banquets Sous Chef is responsible for managing the banquet operation and functions as a liaison between the frontline kitchen staff, the Executive Chef and the front of house management team. 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 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 The 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. Licenses or Certifications Must have a Serve Safe or equal to food license and be knowledgeable of HACCP standards required. Valid drives license in good standing in accordance to the Biltmore Hotel insurance company guidelines. Standard Specifications Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests. A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions. This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time. This job description reflects the job content at the time of writing and will be subject to periodic change in light of changing operational and environmental requirements. Such changes will be discussed with the job holder and the job description amended accordingly. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. The employee will carry out any other duties as are within the scope, spirit and purpose of the job as requested by the line manager or Head of Department/Division. Standard Specifications (Continued) The employee will actively follow The Biltmore Hotel policies including Equal Opportunities policies and will maintain an awareness and observation of Fire and Health & Safety Regulations. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. Grooming All employees must maintain a neat, clean and well-groomed appearance per Biltmore Hotel standards.

Responsibilities

The Banquets Sous Chef manages the banquet operations and ensures quality and consistency in meal execution. They also oversee kitchen staff productivity, food costs, and maintain safety and sanitation standards.