Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Flexible Schedule
Professional development opportunities
Job Description
The Biltmore Hotel is a renowned luxury hotel situated in Miami, Florida, celebrated for its historic charm, exceptional service, and world-class culinary experiences. As a multifaceted hospitality establishment, the Biltmore offers fine dining, banquet services, and premium accommodations, catering to a diverse clientele including local guests, tourists, and event attendees. The hotel is committed to excellence, sustainability, and delivering memorable experiences through its dedicated staff and impeccable services.
The Banquets Sous Chef role at the Biltmore Hotel is a critical leadership position within the culinary department, primarily responsible for managing banquet operations and ensuring smooth coordination between the kitchen sta... Show More
The Banquets Sous Chef role at the Biltmore Hotel is a critical leadership position within the culinary department, primarily responsible for managing banquet operations and ensuring smooth coordination between the kitchen sta... Show More
Job Requirements
- High school diploma
- Minimum four years as an executive sous chef in a multifunctional hotel operation
- Minimum six years in a management role with progression
- Speak read write and understand English language
- Compute accurate mathematical calculations
- Provide legible communication and directions
- Perform job functions with attention to detail speed and accuracy
- Prioritize and organize
- Excellent knowledge of the Miami area and the beaches
- Think clearly remaining calm and resolving problems using sound judgment
- Follow directions thoroughly
- Understand guest service needs
- Work cohesively with co-workers as part of a team
- Work with minimal supervision
- Maintain confidentiality of guest information and 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 business periodicals professional journals technical procedures and government regulations
- Ability to write reports and procedures
- Experience reading and critiquing profit and loss statements
- Skilled in menu development within budgeted food cost guidelines
- Strong oral and written communication skills
- Must have a Serve Safe or equal to food license and be knowledgeable of HACCP standards required
- Valid driver license in good standing in accordance to the Biltmore Hotel insurance company guidelines
- Must be able to move lift carry push pull and place objects up to 50 pounds without assistance
- Stand sit or walk for extended periods or entire work shift
- Reach overhead and below 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 verbally hear and see
- Visually look at computer for extended periods
- Adapt to moderate temperatures in the hotel with most work tasks indoors
Job Qualifications
- High school diploma
- Minimum four years as an executive sous chef in a multifunctional hotel operation
- Minimum six years in a management role with progression
- Working knowledge of many classical cuisines or specific to the restaurants and banquet operations
- Proven track record of growth advancement and profitability
- Speak read write and understand English language
- Compute accurate mathematical calculations
- Provide legible communication and directions
- Perform job functions with attention to detail speed and accuracy
- Prioritize and organize
- Excellent knowledge of the Miami area and the beaches
- Think clearly remaining calm and resolving problems using sound judgment
- Follow directions thoroughly
- Understand guest service needs
- Work cohesively with co-workers as part of a team
- Work with minimal supervision
- Maintain confidentiality of guest information and 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 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 public
- Experience reading and critiquing profit and loss statements
- Skilled in menu development within budgeted food cost guidelines
- Strong oral and written communication skills
Job Duties
- 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
- 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 and sometimes competing deadlines
- Shall continuously demonstrate cooperative behavior with colleagues and supervisors
- Must keep information confidential as directed in the Biltmore employee handbook and be responsible for representing and protecting the Biltmore assets
- Knowledge about plating and presentations
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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