Chef dePartie

Biltmore Hotel Limited•Coral Gables, FL

About The Position

The Chef DePartie is responsible for preparing the menu items contracted for all Biltmore Hotel Banquet Events, as well as, restaurant a la carte items. They must maintain Biltmore Hotel Standards, which include high quality food, excellent presentation and quick food production for an overall dining experience. A Chef DePartie needs minimal supervision, is able to prepare meals for special dietary needs, delegates orders to Cook I and Cook II, and can help train and guide the progression of a Cook I and Cook II up the kitchen hierarchy. This position requires consistent adherence to policies and procedures of the department as outlined in the Biltmore Standard Operating Procedures (BSOP’S).

Requirements

High School Diploma or equivalent required
Minimum of 5 years’ experience as a Cook in a hotel or restaurant with similar styles and standards. Some fine dining production and service experience preferred.
Must be able to: 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.
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.
Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds
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.
Team Player
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
Guest Focused
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 guests
Delivers their Best
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)
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
Time Management
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
Listening
Practices attentive and active listening; has the patience to hear people out; can accurately restate the opinions of others even when he/she disagrees
Food Handling Certificate
Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.
A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.
This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time. This job description reflects the job content at the time of writing and will be subject to periodic change in light of changing operational and environmental requirements. Such changes will be discussed with the job holder and the job description amended accordingly. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. 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.
The employee will actively follow The Biltmore Hotel policies including Equal Opportunities policies and will maintain an awareness and observation of Fire and Health & Safety Regulations. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.
All employees must maintain a neat, clean and well-groomed appearance per Biltmore Hotel standards.

Responsibilities

Experience in all kitchen stations (fry, grill, sauté, broiler, pantry and have the ability to assist on all other stations in the kitchen when needed)
Execute all menu and recipe items, for all meal periods, in the assigned kitchen.
Fully understand work safety and emergency procedures.
Expedite a la carte orders or work flow assignments effectively in the absence of the Chef or Sous Chef.
Have the ability to prepare all menu items. Follow Recipes and yield guides according to Biltmore Hotel Standards and aid in the reduction of waste and product utilization.
Be able to produce all food items used in your assigned kitchen including, but not limited to:
Producing Mother Sauces, all stocks and have the ability to utilize them to make any other needed sauce.
Competent in fabricating all meat, fish and poultry.
Understand the differences and uses of all herbs and types of seasonings.
Basic Garde Manger Skills such as fruit displays, canapé production, display cold food, amenities, pates, dressings and cold sauces.
Ability to produce basic specialty dishes such as Paella, Stews, gumbo, etc.
Knowledge and the ability to produce various types of foods such as French, Italian, Mediterranean, Asian, Caribbean, etc.
Understand and has the ability to train on all basic cooking methods: Braising, Poaching, Roasting, Steaming, Sauté, Grilling, and Blanching.
Excellent knife skills, ability to cut all vegetables and fruits in all utilized cuts and have the ability to train and monitor others with minimal supervision.
Have the creative ability to produce specials and possess the skills to accomplish any task given by the Chef or Sous Chef.
Possess strong math and English skills for calculating, communicating, writing requisitions/completing food inventories and for retrieving information as needed.
Have the ability to assist with holding staff accountable for productivity in the absence of the Chef.
Inform Banquet Chef or Chef de Cuisine of any foreseeable shortages before items run out.
Maintain proper storage procedures as specified by Health Department and Biltmore Hotel Standards.
Minimize waste and maintain controls to attain forecasted food cost.
Have the ability to train new cooks, as well as mentor existing staff, on all stations.
Assist Chef or Sous Chef to ensure that all required prep for the next day is completed of the needed quantity and expected quality, which assist in meeting both food and payroll costs.
Maintain expected timelines of orders from the kitchen to the dining room.
Ensure all given tasks are completed daily before leaving for the day and communicate departure with the Banquet Chef and Banquet Sous Chef / Garde Manger Chef / Restaurant Chef on Duty.
Assure all daily cleaning and organizational standards are met consistently throughout the day in both storage and production areas.
Ensure all ambassadors maintain all expected food handling procedures reinforced daily.
Consistently maintain camaraderie and professional etiquette with peers at all times.