Position: Banquets Sous Chef
About: The Biltmore is seeking a Banquets Sous Chef to oversee the banquet operation and coordinate between kitchen staff, Executive Chef, and front of house management. The role involves maintaining kitchen productivity, ensuring food quality and safety, managing kitchen inventory, and creating recipes in line with the facility’s standards. The Sous Chef will also be responsible for upholding kitchen cleanliness, supervising staff certifications, and fostering a positive work environment. The position requires adherence to Biltmore Standard Operating Procedures and collaboration with various teams to ensure culinary excellence and guest satisfaction.
Requirements: Education: High School Diploma required; Experience: Minimum four years as an Executive Sous Chef in a multi-functional hotel operation, six years in a management role, knowledge of various cuisines, and a track record of growth and profitability; Skills: Strong English language proficiency, mathematical skills, attention to detail, organizational abilities, familiarity with Miami area, problem-solving skills, teamwork, confidentiality maintenance, computer literacy, and adaptability to a dynamic environment; Licenses or Certifications: Serve Safe or equivalent food license, valid driver’s license; Physical Demands: Ability to lift and carry objects up to 50 pounds, stand for extended periods, operate office equipment, communicate effectively, and work in varying temperatures; Success Criteria: Culinary expertise, teamwork, guest focus, time management, active listening
Benefits: Employee, Discount on food and beverages, 401(k) plan, Flexible work schedule, Comprehensive health insurance
