Chef de Cuisine at Biltmore Hotel Limited

Coral Gables, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

27 Apr, 26

Salary

0.0

Posted On

27 Jan, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Skills, Teamwork, Guest Service, Time Management, Problem Solving, Communication, Attention to Detail, Recipe Development, Food Safety, Scheduling, Inventory Management, Training, Multitasking, Mathematical Skills, Confidentiality, Adaptability

Industry

Hospitality

Description

Description Position Summary The Chef de Cuisine is responsible for the execution and organization of food, staff and back of the house functions within a specific restaurant assuring superior quality and consistency. They work side by side with the front of the house manager as a team to reach a common goal. Additionally the Chef de Cuisine participates once a month in a cooking class at the Biltmore Culinary Academy. They also order all the food for their restaurant of responsibility, manages schedules with accordance to business demands and team. Openly communicates engineering, staffing and equipment needs to the Executive Chef and Chief Steward. This position requires consistent adherence to policies and procedures of the department as outlined in the Biltmore Standard Operating Procedures (BSOP’S). Responsibilities Accurately execute meal periods – quality and consistency. Train all the Culinary Staff in that department. Schedule all Culinary Staff in that department. Produce orders for the outlet. Order and requisition for all food products. Create recipes for execution by the staff. Upkeep recipes used. Monthly Food Inventories. Upkeep and overall cleanliness of the kitchens. Clean all the walk-ins, reach-ins and freezers. Rotate of food and food products to maximize company profitability. Redo seasonal menu and adjust throughout the year. Cost restaurant menus with the F&B cost controller. Set a good positive example and work environment so the staff abides by safety, sanitation standards and practices applicable by the State of Florida Health Department. Track, document and ensure all kitchen staff have appropriate certifications and training according to the Biltmore Policies, State and Federal Laws. The Chef de Cuisine 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 & competing deadlines. Possess the necessary social skills to work with a diverse group of individuals both internal and external guests. 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. Requirements Experience and Education Required Education An Associate’s Degree is required Experience Minimum of four years’ experience in fine dining hotel kitchens or free standing restaurants, minimum of four years in a management role, and working knowledge of Multi National Cuisines and proper techniques and cooking skills for all line stations. 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. 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 customers 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, and eye contact) 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. Valid driver’s 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. 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 Chef de Cuisine is responsible for the execution and organization of food, staff, and back of the house functions within a specific restaurant, ensuring superior quality and consistency. They also manage schedules, order food, and maintain kitchen cleanliness while training culinary staff.