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Job Overview
Employment Type
Full-time
Work Schedule
Flexible
Job Description
The Biltmore Hotel, renowned for its luxurious accommodations and exceptional dining experiences, is seeking a dedicated Sous Chef to join the culinary team at its esteemed Fontana Restaurant. Located in the vibrant city of Miami, the Biltmore Hotel is a historic luxury destination that combines classic elegance with modern comfort. Known for its impeccable service and culinary excellence, the hotel prides itself on providing guests with a memorable experience through high-quality food and outstanding hospitality. The Fontana Restaurant is one of the key dining venues within the hotel, offering a diverse menu inspired by classical and contemporary cuisines, tailored to... Show More
Job Requirements
- A high school diploma is required
- Minimum four years as an Executive Sous Chef in a multi-functional hotel operation
- Minimum six years in a management role with progression
- Serve Safe or equivalent food safety certification
- Valid driver’s license in good standing
- 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 tasks
- Knowledge of Miami area and beaches
- Think clearly and resolve problems using sound judgment
- Follow directions thoroughly
- Understand guest service needs
- Work cohesively with others
- Work with minimal supervision
- Maintain confidentiality of guest information and resort data
- Possess basic and moderate to advanced computer skills
- Adapt to a dynamic and changing environment
- Able to multitask
- Physical ability to move, lift, carry, push, pull up to 50 pounds
- Stand, sit, or walk for extended periods
- Reach overhead and below the knees including bending, twisting, pulling, and stooping
- Use office equipment with finger dexterity
- Communicate verbally and visually with employees, managers, subordinates, and guests
- Adapt to moderate indoor temperatures
Job Qualifications
- A High School Diploma is required
- Experience Minimum four years’ as an Executive Sous Chef multi-functional hotel operation, minimum of six years in a management role with progression, working knowledge of many classical cuisines or (specific to the restaurants and banquet operations) and a proven track record of growth, advancement and profitably
- 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
- 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
- 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
- Culinary
- 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
- Has a natural, warm smile and a friendly and passionate approach
- Demonstrates confident, helpful and genuine behavior with internal and external guests
- 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)
- 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
- 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 and be knowledgeable of HACCP standards required
- Valid drives 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 Sous Chef for the Fontana Restaurant must be able to spot challenges and resolve them quickly and efficiently, maintain a level head, and delegate multiple kitchen tasks simultaneously, while supporting the execution and organization of all food produced within the facilities
- Must be able to maximize productivity of the kitchen staff along with managing a positive food cost within budgeted guidelines, as well as manage and train a team of chef de cuisines and sous chefs
- Kitchen safety and food sanitation are top priorities, and the Sous Chef is expected to set the example within the kitchens and work closely with the state health department on food safety and training
- This position requires consistent adherence to the department's policies and procedures, as outlined in the Biltmore Standard Operating Procedures (BSOPs)
- 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
- 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 & sometimes competing deadlines
- 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
- Knowledge about plating and presentations
- 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 cohesively with co-workers as part of a team
- Work with minimal supervision
- 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
- 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
- Anticipates guests’ needs and is sensitive to people from all cultures
- Both internal and external guest feedback and recognition
- Delivers their Best
- Has energy and sense of urgency for his/her work
- 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
- 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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