Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
flexible schedule
Job Description
The Biltmore Hotel, an iconic luxury hotel nestled in Miami, Florida, stands as a beacon of elegance, culinary excellence, and exceptional guest services. Renowned for its rich history and opulent ambiance, the establishment offers an exquisite dining experience through its multiple gourmet restaurants, including the prestigious Fontana Restaurant. As a hallmark of Floridian hospitality, the Biltmore Hotel prides itself on producing world-class cuisine while maintaining the highest standards of food safety, quality, and service. The hotel caters to a diverse clientele, from leisure travelers to business delegates, demanding not only sumptuous meals but also flawless dining experiences. Staff at the... Show More
Job Requirements
- A high school diploma
- Minimum four years experience as an executive sous chef in a multi-functional hotel operation
- Minimum six years in a management role with progression
- Speak, read, write and understand English
- 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’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
- Must have Serve Safe or equivalent food license and be knowledgeable of HACCP standards
- Valid driver’s license in good standing
- Ability to move, lift, carry, push, pull, and place objects up to 50 pounds without assistance
- Stand, sit, or walk for extended periods
- Reach overhead and below knees including bending, twisting, pulling and stooping
- Use necessary office equipment with finger dexterity
- Communicate effectively verbally and visually
- Visually focus on computer for extended periods
- Adapt to moderate temperatures indoors
- Adhere to Biltmore grooming standards
Job Qualifications
- A high school diploma
- Minimum four years' experience as an executive sous chef in a multi-functional 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
- 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'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
- Must have Serve Safe or equivalent food license and be knowledgeable of HACCP standards
- Valid driver’s license in good standing
Job Duties
- Oversees accurate execution of three 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
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Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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