Position: Banquets Sous Chef
About: The Biltmore Hotel is seeking a Banquets Sous Chef to oversee the banquet operation, work closely with the kitchen staff and management team, and ensure kitchen safety and food sanitation standards are met. This role entails maintaining high standards of food production, productivity, and cost control within the hotel.
Requirements: Education: A High School Diploma is required; Experience: Minimum four years as an Executive Sous Chef in a multi-functional hotel operation, minimum of six years in a management role with progressive experience; Skills: Ability to communicate effectively in English, compute accurate calculations, prioritize tasks, and demonstrate strong problem-solving skills; Physical Demands: Must be able to lift and carry objects up to 50 pounds, stand for extended periods, and operate office equipment; Licenses or Certifications: Must have a Serve Safe or equivalent food license and a valid driver’s license in good standing as per Biltmore Hotel insurance guidelines.
Benefits: Flexible work schedule, Employee discounts on food and beverages, 401(k), Comprehensive health insurance
