Inn Banquet Sous Chef - Full Time

Job Description

The Inn on Biltmore Banquet Sous Chef is responsible for overseeing all culinary operations related to banquets, conference services, and catering for all of the Inn; these will include, but are not limited to, events at/within the Inn, Antler Hill Barn, and off-site catering as necessary. In addition, this position will oversee the employee dining facility located at the Inn, for use by all Inn associates. The Banquet Sous Chef will oversee a staff of up to 5 associates, and lend their expertise and assistance to front of the house teams as necessary, for execution of events. They will meet or exceed quality standards as set forth by the Food and Beverage Director, Lodging Executive Chef, and Catering/Conference Services Client Surveys.

Schedule will vary based on operational needs but generally 8am-4pm. Weekend and Holiday availability is required.

Job Competencies

The Biltmore Company considers a consistently positive, cooperative, self-motivated, courteous and professional attitude, and regular and reliable attendance to be an essential function of every position.

Essential Job Duties

• Actively Support the Inn’s Mission by consistently providing world-class products and service to our guests through all applicable food and beverage outlets.
• Demonstrate a thorough knowledge of: safe and proper food handling, preparation techniques, varying and diverse food styles, and methods of producing foods in high volume.
• Organize and delegate the needed tasks for the day/week amongst the banquet team to ensure thoroughness of execution and consolidation of team effort.
• Standardize recipes and methods of production for established menu’s and services; ensure controlled food and labor costs.
• Input product requisitions in a timely manner to ensure availability, for needed production schedules.
• Hire, train, develop, empower, coach, and counsel employees; conduct performance and salary reviews, resolve problems, provide open communications and recommend appropriate disciplinary actions when necessary.
• Store, rotate and label food items and maintain a well sanitized kitchen in accordance with North Carolina health regulations.
• Write weekly forecasts and schedules based on business levels; attend BEO and other pertinent meetings to aid in communication across all channels to ensure ease of operation and positive guest experiences.
• Work alongside the other culinary managers for month end financial processes including inventory, product transfers
• Work closely with Conference Services and Catering managers for client special requests, custom menu’s, and ensure appropriate pricing and profitability measures are in place.
  
  

Qualifications

• Minimum two years of culinary supervisory management within a destination resort or similar operation, focused on high volume, banquets, and event type dining.
• AS Culinary degree from an accredited university, or applicable time in culinary management will be considered in lieu thereof
• Solid culinary proficiency, with focus on technical execution, quality, and diversity of styles; knowledge of modern foods and techniques, food plating, and buffet presentations.
• Strong communication skills through various formats a must; verbal, written, and electronic communications are essential to daily responsibilities
• Must be able to adapt and flex, within the needs of the department and service guests, with grace and professionalism.
• Must be well versed in basic computer programs, especially Microsoft Outlook, Word, and Excel
• Must be Servsafe certified through the National Restaurant Association
  
  

Physical Requirements

• Able to sit, stand, twist, bend, push, pull, walk, and lift up to 50 pounds on a regular basis for periods of up to 10 hours a day.
• Able to work effectively in a kitchen environment with extremes in temperature (heat, cold, humidity) for an extended period of time.