Sous Chef

Biltmore Hotel Limited•Coral Gables, FL

20d

About The Position

The Sous Chef supports the execution and organization of food production across the property, including banquet and restaurant operations. The role requires identifying and resolving challenges quickly, maintaining composure, delegating kitchen tasks, maximizing staff productivity, and managing food costs within budget guidelines. The Sous Chef manages and trains chef de cuisines and sous chefs and works with culinary leaders and the food and beverage cost controller on menus, recipes, inventory, and cost management. Kitchen safety, sanitation, cleanliness, and food quality are central to the role. The Sous Chef sets an example for kitchen staff, works with the Florida State Health Department on food safety and training, and tracks staff certifications and training in accordance with Biltmore policies and applicable laws. The role requires consistent adherence to the department’s Biltmore Standard Operating Procedures and other hotel policies. The position also requires strong communication, teamwork, guest service, organization, time management, and the ability to work under pressure in a changing hotel environment. Employees may be assigned other job-related duties and may work varying schedules, including overtime, weekends, and holidays, based on hotel business needs. The position is described as an at-will employment relationship.

Requirements

High school diploma.
At least four years of experience as an Executive Sous Chef in a multifunctional hotel operation.
At least six years in a management role with career progression.
Working knowledge of multiple classical cuisines or cuisines specific to restaurant and banquet operations.
A demonstrated record of growth, advancement, and profitability.
ServeSafe or equivalent food license and knowledge of required HACCP standards.
Valid driver’s license in good standing under 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, understand guests’ service needs, work cohesively with coworkers, and work with minimal supervision.
Ability to maintain confidentiality of guest information and pertinent resort data.
Ability to use a computer keyboard, perform basic typing, and demonstrate moderate to advanced computer skills.
Ability to work in a dynamic, constantly changing environment and under pressure, including meeting multiple and competing deadlines.
Knowledge of plating and presentation.
Ability to move, lift, carry, push, pull, and place objects weighing up to 50 pounds without assistance.
Ability to stand, sit, or walk for extended periods 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 vision.
Ability to look at a computer for extended periods and adapt to moderate hotel temperatures controlled by environmental systems.
Ability to work indoors for most work tasks.
Ability to maintain a neat, clean, and well-groomed appearance in accordance with hotel standards.

Responsibilities

Oversee accurate execution of meal periods, including quality and consistency.
Hire culinary staff for the restaurants and outlets.
Monitor restaurant and outlet productivity.
Monitor food and labor costs.
Maintain overall food quality.
Assist the banquet chef and chef de cuisines with creating recipes and dishes.
Assist with maintaining recipes.
Monitor monthly food inventories and usage with the cost controller.
Maintain cleanliness and upkeep of kitchens throughout the property, including walk-ins, reach-ins, and freezers.
Rotate food and food products to maximize company profitability.
Encourage seasonal menu updates and adjustments to maintain quality and cost.
Work with chefs and the food and beverage cost controller on banquet and restaurant menus.
Establish a positive, healthy work environment and set an example for safety and sanitation practices applicable under Florida health requirements.
Track and document kitchen staff certifications and training, and ensure compliance with Biltmore policies and state and federal laws.
Communicate effectively and cooperate with colleagues and supervisors.
Promote Biltmore’s principles, vision, mission, service guidelines, and values.
Support and promote Biltmore departments as necessary through job and product knowledge.
Balance customer, business, employee, and personal needs.
Maintain confidentiality and represent and protect Biltmore’s assets.
Follow hotel policies, equal opportunity policies, and fire, health, and safety regulations.
Maintain a neat, clean, and well-groomed appearance according to hotel standards.
Perform other job-related duties assigned by the supervisor or department leadership.
Work varying schedules, potentially including overtime, weekends, and holidays, in response to hotel business needs.