Sous Chef

Biltmore Hotel Limited•Coral Gables, FL

1h•Onsite

About The Position

The Sous Chef supports the execution and organization of food production across the hotel’s facilities, maintaining quality, consistency, productivity, and food-cost performance within budget guidelines. The role requires quickly identifying and resolving challenges, delegating kitchen tasks, and managing and training chef de cuisines and sous chefs. The Sous Chef sets a strong example for kitchen safety and food sanitation and works with the state health department on food-safety practices and training. The position requires consistent adherence to the department’s policies and procedures in the Biltmore Standard Operating Procedures (BSOPs). The Sous Chef oversees meal-period execution, culinary staffing and productivity across restaurants and outlets, food and labor costs, food quality, recipes, inventories, kitchen cleanliness, food rotation, and menu development. The role works closely with other chefs and the food-and-beverage cost controller on banquet and restaurant menus. It also establishes a positive, healthy work environment and tracks and documents kitchen staff certifications and training required by Biltmore policies and state and federal laws. The position calls for strong communication, culinary knowledge including plating and presentation, flexibility, multitasking, sound judgment under pressure, and the ability to work collaboratively and with minimal supervision. The employee may be required to work varying schedules, including overtime, weekends, and holidays, according to hotel business needs. Work is primarily indoors, with hotel temperatures controlled by environmental systems. Employees must maintain a neat, clean, and well-groomed appearance in accordance with hotel standards.

Requirements

High school diploma.
At least four years’ experience as an Executive Sous Chef in a multifunctional hotel operation.
At least six years in a management role with progression.
Working knowledge of multiple classical cuisines or cuisines specific to restaurant and banquet operations.
Proven record of growth, advancement, and profitability.
Serve Safe or equivalent food license and knowledge of required HACCP standards.
Valid driver’s license in good standing in accordance with the Biltmore Hotel insurance company guidelines.
Ability to speak, read, write, and understand English.
Ability to perform accurate mathematical calculations and provide legible communication and directions.
Ability to perform job functions with attention to detail, speed, and accuracy; prioritize and organize work; and multitask.
Excellent knowledge of the Miami area and beaches.
Ability to think clearly, remain calm, and resolve problems using sound judgment.
Ability to follow directions thoroughly and understand guests’ service needs.
Ability to work cohesively with coworkers, work with minimal supervision, and maintain confidentiality of guest information and pertinent resort data.
Ability to use a computer keyboard, perform basic typing, and apply moderate to advanced computer skills.
Ability to work in a dynamic and constantly changing environment.
Ability to move, lift, carry, push, pull, and place objects weighing up to 50 pounds without assistance.
Ability to stand, sit, or walk for an extended period or an entire work shift.
Ability to reach overhead and below the knees, including bending, twisting, pulling, and stooping.
Ability to use, carry, and operate necessary office equipment using finger dexterity.
Ability to communicate with employees, managers, subordinates, and guests through verbal communication, hearing, and visual acuity.
Ability to look at a computer for extended periods and adapt to moderate hotel temperatures.
Ability to work varying schedules that may include overtime, weekends, and holidays.
Maintain a neat, clean, and well-groomed appearance in accordance with Biltmore Hotel standards.

Responsibilities

Oversee accurate execution of meal periods, maintaining food quality and consistency.
Hire culinary staff for the restaurants and outlets.
Monitor productivity in restaurants and outlets.
Monitor food and labor costs.
Maintain overall food quality.
Assist the banquet chef and chef de cuisines in creating recipes and dishes.
Assist with maintaining recipes in use.
Monitor monthly food inventories and usage with the cost controller.
Maintain the upkeep and cleanliness of kitchens throughout the property.
Follow up on the cleanliness of walk-ins, reach-ins, and freezers.
Rotate food and food products to maximize company profitability.
Encourage seasonal menu revisions and adjustments throughout the year to maintain quality and cost performance.
Work with chefs and the F&B cost controller on banquet and restaurant menus.
Foster a positive and healthy work environment and set an example for compliance with applicable safety and sanitation standards and practices of the State of Florida Health Department.
Track and document kitchen staff certifications and training, and ensure they meet Biltmore policies and state and federal law requirements.
Promote Biltmore’s vision, mission, service guidelines, and values.
Support and promote Biltmore departments when necessary using job and product knowledge.
Maintain confidentiality and represent and protect Biltmore assets.
Work cooperatively with colleagues and supervisors, balance competing needs, and meet deadlines while working a flexible schedule.
Apply knowledge of plating and presentation.
Perform other job-related duties assigned by the supervisor or line manager.
Follow Biltmore policies, including Equal Opportunities policies, and observe fire, health, and safety regulations.
Maintain a neat, clean, and well-groomed appearance according to Biltmore Hotel standards.