Deerpark & Lioncrest Sous Chef - Full Time

5 months ago

Asheville, United States The Biltmore Company Full time

Job Description

Full Time: a position averaging 35+ hours per week.

The Lioncrest Sous Chef supports the Deerpark/Lioncrest Chef in managing the entire kitchen operations for: Lioncrest, Deerpark, Amherst, and offsite catering venues. The Sous Chef is also responsible for assisting with management of day to day operations of the Lioncrest culinary department, upholding service standards, and helping to meet and exceed profit goals. Responsibilities also include: ordering, receiving, and proper handling of product, developing new menu ideas, meeting with clients when appropriate, training staff and ensuring that all product represents Biltmore standards. Position will also work with culinary apprentices and externs. 

Requirements:

1. High school diploma required. Additional education, training, and/or certification(s) preferred. The ideal candidate will have a two or four-year culinary degree, culinary certification(s), and/or formal apprenticeship training.
2. Minimum of five (5) years related culinary management experience in a fine dining environment and/or luxury hotel/resort (4 or 5 star rating). An equivalent combination of education, experience, and training may be considered.
3. The preferred candidate will have had dedicated a la carte experience, as well as exposure to managing banquet and/or catering service.
4. Experience in inventory/cost controls, fiscal planning and knowledge of profit and loss reporting; previous responsibility for food purchasing highly desirable.
5. Demonstrated “service” leadership qualities – able to develop the respect and loyalty of peers, subordinates and upper management by working to serve them as well as the company’s needs.
6. Proven commitment to the delivery of world class internal and external guest service, and the ability to motivate others to deliver the same.
7. Excellent communication skills (oral and written); ability to persuade others and communicate ideas and suggestions effectively, clearly, and concisely. Should be comfortable addressing groups and possess solid public speaking skills.
8. Outstanding interpersonal skills to work with a variety and diverse group within the organization- line staff, supervisors, managers and estate leadership. Will also be mentoring interns and externs in Biltmore’s culinary extern and apprenticeship programs.
9. Basic proficiency in Microsoft Outlook, Word, and Excel; must be able to quickly learn Biltmore’s history, products and services, and event booking systems.
10. Ability to be proactive and take initiative; must be able to exhibit an exceptional level of professionalism and good judgment and anticipate, address, and troubleshoot issues where needed.
11. Strong organizational, planning, and project and time management skills. Must be able to prioritize work under deadlines with a focus on quality and details.

Physical Requirements:  

1. Requires moderate physical activity, handling of average-weight objects, up to 50 pounds, and standing and/or walking for up to ten (10) hours per day.
2. Work environment involves some exposure to hazards or physical risks, which require following basic safety precautions.
3. The employee may work in an office, restaurant or kitchen, or outdoor environment with fluctuations in temperature and conditions (e.g. heat, cold, and/or humidity).
4. Must have a valid driver’s license, a clean driving record for the past three (3) years, and be at least 21 years of age.

Essential Job Duties:

1. Assisting with the management and proper operation of the Lioncrest kitchen.
2. Assist in hiring and training kitchen department staff.
3. Ensure that the operation is maintained in a sanitary state in compliance with federal, state, and local regulations.
4. Practice safety standards and report all unsafe conditions to the proper person.
5. Schedule all kitchen employees in accordance with staffing guides and weekly forecasts.
6. Hands on approach in assisting banquet staff with daily menu prep work.
7. Monitor guest satisfaction levels, in terms of quality, value, variety and timeliness.
8. Control food cost by purchasing wisely, pricing appropriately, portioning accurately, and limiting waste.
9. Requisition necessary supplies.
10. Ensure all equipment for the operation is maintained and stored properly.
11. Possess in-depth knowledge of all positions supervised.
12. Perform inventory of perishable goods, non-perishable dry goods and capital goods.
13. Monitor inventory to ensure that stock is rotated properly to avoid loss due to spoilage and ensure reusable items are returned to stock.
14. Attend all appropriate departmental and organizational meetings.
15. Maintain controls and pars as prescribed by management.
16. Responsible for labor cost as it pertains to budget.
17. Coordinate kitchen operations with operations manager, assistant manager and purchasing department.
18. Write and file reports regarding activities.
19. Assist in training of service staff regarding ingredients and kitchen procedures.
20. Review and evaluate kitchen employees on a regular basis as designated by Estate policy.
21. Maintains a clean working environment, where sanitation, health and safety standards are never compromised.
22. Conducts one’s self in accordance with the goals, culture, service standards and fundamental values of Biltmore.

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