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Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Weekend Shifts
Job Description
The Biltmore Hotel, a luxurious and historic establishment known for its exceptional hospitality and fine dining experiences, is seeking a dedicated and skilled Chef de Cuisine to join its culinary team. Renowned for its elegant ambiance and commitment to excellence, the Biltmore Hotel prides itself on creating memorable experiences for its guests through outstanding service and culinary creativity. As a premium destination in the hospitality industry, the hotel emphasizes quality, innovation, and teamwork in all its departments to maintain its prestigious reputation. The Chef de Cuisine will play a pivotal role in upholding these standards by managing the food production... Show More
Job Requirements
- Associate's degree
- minimum of four years' experience in fine dining hotel kitchens or restaurants
- minimum of four years' experience in a management role
- food safety certification required
- valid driver's license
- ability to speak, read, write, and understand English
- mathematical calculation skills
- attention to detail and accuracy
- ability to prioritize and organize
- knowledge of Miami area
- ability to work under pressure
- ability to follow directions
- guest service understanding
- team player
- work with minimal supervision
- maintain confidentiality
- computer literacy
- adaptability in dynamic environment
- multitasking ability
- capable of lifting up to 50 pounds, standing or walking for extended periods
- physical ability to perform duties
Job Qualifications
- 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
- Speak, read, write and understand the English language
- Must have excellent knowledge of the Miami area and the beaches
- Think clearly, remaining calm and resolving problems using sound judgment
- Understand guest’s service needs
- Work cohesively with co-workers as part of a team
- 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
- Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance
- Culinary
- Understand the business end of what it takes to make it profitable
- 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
- 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
- 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
- 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
- All employees must maintain a neat, clean and well-groomed appearance per Biltmore Hotel standards
Job Duties
- 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
- 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)
- 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
- 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
- Compute accurate mathematical calculations
- Provide legible communication and directions
- Perform job functions with attention to detail, speed and accuracy
- Prioritize and organize
- Follow directions thoroughly
- Work with minimal supervision
- 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
- 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
- To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently
- 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
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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