Executive Sous Chef

Coral Gables, FL, USA|Onsite

Job Overview

Employment Type

Full-time

Work Schedule

Flexible

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

flexible schedules

Job Description

The Biltmore Hotel is a prestigious luxury hotel known for its exceptional service and exquisite culinary offerings. Located in the vibrant city of Miami, it provides guests with a memorable experience through its fine dining establishments and upscale amenities. The hotel boasts a variety of restaurants and culinary outlets, including Palme D'Or, Fontana, Cascade, 19th Hole, Room Service, Banquets, and the Biltmore Culinary Academy. This diversity allows the property to cater to a wide range of palates and special occasions, making it a culinary destination in the region. The Biltmore Hotel operates with a commitment to excellence, guided by strong... Show More

Job Requirements

High school diploma
Minimum four years’ experience as an executive sous chef in a multi-functional hotel operation
Minimum six years of management experience with progression
Working knowledge of many classical cuisines specific to restaurants and banquet operations
Proven track record of growth, advancement, and profitability
Ability to speak, read, write, and understand English
Ability to perform accurate mathematical calculations
Ability to provide legible communication and directions
Detail-oriented with speed and accuracy
Ability to prioritize and organize
Excellent knowledge of the Miami area and the beaches
Ability to remain calm and resolve problems using sound judgment
Ability to follow directions thoroughly
Understanding of guest service needs
Ability to work cohesively as part of a team
Ability to work with minimal supervision
Maintenance of confidentiality
Basic computer skills with moderate to advanced proficiency
Ability to work in a dynamic and changing environment
Skilled multitasking
Knowledge of timekeeping systems, word processing, spreadsheets, internet navigation, and email
Ability to read, analyze, and interpret business materials and government regulations
Ability to write reports and procedures
Experience in menu development within budget
Strong oral and written communication skills
Ability to move, lift, carry, push, pull objects up to 50 pounds
Ability to stand, sit, or walk for extended periods
Ability to reach overhead and below knees
Ability to use office equipment with finger dexterity
Effective verbal communication skills
Visual acuity for computer work
Adaptability to moderate temperatures in the hotel environment

Job Qualifications

High school diploma
Minimum four years’ experience as an executive sous chef in a multi-functional hotel operation
Minimum six years of management experience with progression
Working knowledge of many classical cuisines
Proven track record of growth, advancement, and profitability
Excellent communication skills
Strong oral and written communication skills
Skilled in menu development within budgeted food cost guidelines
Experience reading and critiquing profit and loss statements
Ability to write reports and procedures
Ability to present information effectively to various audiences

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
Ensuring overall food quality
Aiding in the creation of recipes and dishes with the banquet chef and chef de cuisines
Assisting with the upkeep of recipes used
Monitoring monthly food inventories and usage with the cost controller
Maintaining overall upkeep and cleanliness of the kitchens throughout the property
Following up on the cleanliness of walk-ins, reach-ins, and freezers
Managing rotation of food and food products to maximize company profitability
Encouraging seasonal menu redo and adjustments throughout the year to maintain quality and cost
Working closely with chefs and F&B cost controller on banquet and restaurant menus
Setting a positive, healthy work environment and leading by example in safety and sanitation
Tracking, documenting, and ensuring all kitchen staff have appropriate certifications and training
Communicating effectively with staff and management
Embracing and promoting all facets of the Biltmore guided principles
Exhibiting job and product knowledge to support and promote all departments
Balancing customer, business, employee, and personal needs
Working flexible schedules and managing competing deadlines
Demonstrating cooperative behavior with colleagues and supervisors
Maintaining confidentiality of sensitive information
Demonstrating knowledge of plating and presentations

Job Criteria

Experience

Expert Level (7+ years)

Job Location

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