Chef de Cuisine - Fairways

Biltmore Hotel Limited•Coral Gables, FL

34d•Onsite

About The Position

The Chef de Cuisine is responsible for the execution and organization of food, staff and back of the house functions within a specific restaurant assuring superior quality and consistency. They work side by side with the front of the house manager as a team to reach a common goal. Additionally the Chef de Cuisine participates once a month in a cooking class at the Biltmore Culinary Academy. They also order all the food for their restaurant of responsibility, manages schedules with accordance to business demands and team. Openly communicates engineering, staffing and equipment needs to the Executive Chef and Chief Steward. This position requires consistent adherence to policies and procedures of the department as outlined in the Biltmore Standard Operating Procedures (BSOP’S).

Requirements

An Associate’s Degree is required
Minimum of four years’ experience in fine dining hotel kitchens or free standing restaurants
minimum of four years in a management role
working knowledge of Multi National Cuisines and proper techniques and cooking skills for all line stations.
Speak, read, write and understand the English language.
Compute accurate mathematical calculations.
Provide legible communication and directions.
Perform job functions with attention to detail, speed and accuracy.
Prioritize and organize.
Must have 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 be able to: 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
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.
Demonstrates co-operation within the team and with other departments
Listens carefully and works well with others
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.
Anticipates guests’ needs and is sensitive to people from all cultures
Has a natural, warm smile and a friendly and passionate approach
Demonstrates confident, helpful and genuine behavior with internal and external customers
Both internal and external guest feedback and recognition.
Has energy and sense of urgency for his/her work
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, and eye contact)
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
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
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.
Makes decisions in a timely manner.
Practices attentive and active listening; has the patience to hear people out; can accurately restate the opinions of others even when he/she disagrees.
Must have a Serve Safe or equal to food license.
Valid driver’s license in good standing in accordance to the Biltmore Hotel insurance company guidelines.

Responsibilities

Accurately execute meal periods – quality and consistency.
Train all the Culinary Staff in that department.
Schedule all Culinary Staff in that department.
Produce orders for the outlet.
Order and requisition for all food products.
Create recipes for execution by the staff.
Upkeep recipes used.
Monthly Food Inventories.
Upkeep and overall cleanliness of the kitchens.
Clean all the walk-ins, reach-ins and freezers.
Rotate of food and food products to maximize company profitability.
Redo seasonal menu and adjust throughout the year.
Cost restaurant menus with the F&B cost controller.
Set a good positive example and work environment so the staff abides by safety, sanitation standards and practices applicable by the State of Florida Health Department.
Track, document and ensure all kitchen staff have appropriate certifications and training according to the Biltmore Policies, State and Federal Laws.
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 & competing deadlines.
Possess the necessary social skills to work with a diverse group of individuals both internal and external guests.
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.