Restaurant Sous Chef

About the Role

The Sous Chef for Fontana Restaurant is responsible for overseeing kitchen operations, ensuring high-quality food production, and maintaining kitchen safety and sanitation standards. This role requires the ability to resolve challenges efficiently, delegate tasks, and support the execution and organization of all food produced within the facilities. The Sous Chef will maximize kitchen staff productivity, manage food costs within budget, and train a team of chef de cuisines and sous chefs. Collaboration with the state health department on food safety and training is essential.

Responsibilities

• Oversee accurate execution of three meal periods, ensuring quality and consistency.
• Hire all culinary staff for the restaurants and outlets.
• Monitor productivity, food costs, and labor costs in the restaurants and outlets.
• Maintain overall food quality and assist in the creation of recipes and dishes with the banquet chef and chef de cuisines.
• Assist with the upkeep of recipes and monitor monthly food inventories and usage with the cost controller.
• Ensure the overall upkeep and cleanliness of kitchens, walk-ins, reach-ins, and freezers throughout the property.
• Manage food rotation to maximize company profitability.
• Encourage seasonal menu updates to maintain quality and cost efficiency.
• Collaborate with chefs and the F&B cost controller on banquet and restaurant menus.
• Foster a positive, healthy work environment and set an example for safety and sanitation standards as required by the State of Florida Health Department.
• Track, document, and ensure all kitchen staff have appropriate certifications and training according to 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 support and promote all Biltmore departments when necessary.
• Balance customer, business, employee, and personal needs.
• Maintain knowledge of plating and presentation techniques.

Requirements

• High School Diploma required.
• Minimum four years’ experience as an Executive Sous Chef in a multi-functional hotel operation, or a minimum of six years in a management role with progression, working knowledge of classical cuisines, and a proven track record of growth, advancement, and profitability.

Skills

• Speak, read, write, and understand the English language.
• Perform accurate mathematical calculations and provide legible communication and directions.
• Prioritize, organize, and perform job functions with attention to detail, speed, and accuracy.
• Excellent knowledge of the Miami area and beaches.
• Think clearly, remain calm, and resolve problems using sound judgment.
• Follow directions thoroughly and understand guest service needs.
• Work cohesively with co-workers as part of a team and with minimal supervision.
• Maintain confidentiality of guest information and resort data.
• Use a computer keyboard, possess basic typing skills, and have moderate to advanced computer skills.
• Work in a dynamic, constantly changing environment and adept at multitasking.

Physical Demands

• Move, lift, carry, push, pull, and place objects weighing up to 50 pounds without assistance.
• Stand, sit, or walk for extended periods or 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 through verbal communication, hearing ability, and visual acuity.
• Visually look at a computer for extended periods.
• Adapt to moderate temperatures in the hotel as thermostat is controlled by hotel environmental systems.
• Most work tasks are performed indoors.

Success Criteria

• Culinary: Understand the business aspects of profitability, manage culinary labor based on revenue, focus on high-quality ingredients, create and develop new recipes and plate presentations, and stay updated on food safety trends.
• Team Player: Demonstrate cooperation within the team and with other departments, listen carefully, work well with others, and have a positive influence. Learn, teach, and grow a team through challenges.
• Guest Focused: Anticipate guests' needs, demonstrate a warm and friendly approach, and deliver confident and genuine service. Respond to both internal and external guest feedback and recognition.
• Delivers Their Best: Exhibit energy and a sense of urgency, be resourceful, maintain a professional appearance, and act appropriately in all situations.
• Composed: Stay calm under pressure, demonstrate maturity, and cope with the unexpected without letting personal feelings interfere with delivering high standards.
• Trustworthy and Responsible: Maintain excellent records of attendance and punctuality, demonstrate reliability, and work without supervision while upholding personal integrity and honesty.
• Time Management: Use time effectively and efficiently, concentrate on important priorities, and make decisions in a timely manner.
• Listening: Practice attentive and active listening, hear people out, and accurately restate opinions even when disagreeing.

Licenses or Certifications

• Serve Safe certification or equivalent food license, with knowledge of HACCP standards.
• Valid driver’s license in good standing, in accordance with Biltmore Hotel insurance guidelines.

Grooming

All employees must maintain a neat, clean, and well-groomed appearance per Biltmore Hotel standards.