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Executive Sous Chef - Hilton Asheville Biltmore Park
Location:
Asheville, NC
Description:
Picture Yourself at Biltmore Farms as part of the Vanderbilt legacy of hospitality! At Biltmore Farms we are continuing George Vanderbilt's legacy of hospitality and community enrichment here in Asheville, North Carolina. Biltmore Farms is known for cultivating healthy sustainable communities, thriving businesses, and an inspiring sense of place. Imagine a place where people support your goals and opportunities to grow exist. Picturing ourselves somewhere is the first step to getting there. Go ahead, picture yourself here at Biltmore Farms. We see you here too! Essential Elements The Executive Sous Chef supports the Executive Chef in all aspects of management for the Culinary operations at the Hilton Hotel property, including hotel restaurants, in-room dining, and banquets. Must be familiar with the kitchen environment and support the staff and operation be successful in providing outstanding service to the guests and clients. The Executive Sous Chef is a leader in the Culinary operation and may perform management duties as directed by the Executive Chef or in times when the Executive Chef is not physically on the hotel property. Must possess the ability to quickly delegate job tasks to the staff. Must be able to use their experience as a Chef to effectively coach and mentor other kitchen staff. Contributes to the overall successful operations of the company's Hospitality Division Food & Beverage department. As Executive Sous Chef, you will: Assists the Executive Chef with the planning and directing of food preparation in the kitchen. Assists with training and managing kitchen personnel, including supervision and coordination of all related Culinary activities. Oversees preparation of all food items for the restaurant, in-room dining and from the banquets/catering menu. Identifies problems and resolves them quickly and efficiently, while maintaining clear and calm decision-making, and changes course by delegating and redirecting kitchen tasks immediately. Supports the development and provides training to kitchen staff. Assists the Executive Chef and Catering/Sales Team with developing value-added catering selections for groups when needed. Analyzes Banquet Event Orders to plan and coordinate the food and beverage portion of client functions with Catering and/or meetings and events. Ensures proper cleaning and maintenance of equipment, notifies Executive Chef of equipment issues, and works with Chief Engineer to resolve equipment issues. Possesses ability to cook specialty items or train staff to cook per standard procedures or recipes. May oversee special catering events and offer culinary instruction and/or demonstrate culinary techniques. Able to manage in a diverse environment with focus on client and customer service which is essential to the success of this position. Follows Hilton brand standards for breakfast and score above brand average for all meal periods on Quality of Food scores gathered from internal and external guest and client surveys. Purchases all food products for hotel kitchen. Supports the Executive Chef with budget controls, including maintaining pars and food inventory levels. Minimum qualifications Any combination of education and / or experience equivalent to: Associate degree or related degree in Culinary field; AND Minimum of 6 (six) years cooking experience. Of the above minimum experience requirement, at least three (3) years of kitchen supervisory experience required in combination of brand, independent, or luxury hotel restaurants and free-standing restaurants. Additional education requirements: Advanced food safety certified with knowledge of OHSA. The successful candidate is expected to be a leader in demonstrating service behaviors consistent with the highest standards. Outstanding attention to detail - both personal grooming/appearance and properly identifying guests needs, demeanor, and level of required service attention. Read, write, speak, and understand English. Skilled in the use of computers and software programs such as Excel and MS Office. Must be able to work any day of the week and any shift, including holidays and weekends. Experience: Previous experience with control food and labor cost, food purchasing, demonstration cooking, menu development and pricing, and development of culinary team preferred. Premise and liability accountability and contract-managed service experience is desirable. Experience managing an upscale hotel restaurant kitchen and/or banquets production kitchen a plus. Working knowledge of Asheville-area food purveyors and producers a plus. Skills: Must possess team leadership skills. Must have strong communication and interpersonal skills, with a focus on customer service. Must possess a working knowledge of food preparation. Must be able to multi-task in and respond effectively in high-demand situations. Must be able to solve problems quickly. Must be able to identify and plan for all staffing and food resource needs for a variety of functions and hotel occupancies. Must be flexible to assist in all facets of the kitchen operation. Physical Requirements: Requires grasping, constant standing, frequent walking, repetitive motions, visual insight, bending, and stooping. Must be able to stand for prolonged periods of time and have ability to stoop, bend, and turn frequently. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment. Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices. Must be able to lift up to 25 lbs. on a regular and continuing basis and to push and pull carts and equipment weighing up to 200 lbs. Requires ability to use cleaning solvents and detergents on a daily basis. ESSENTIAL JOB FUNCTIONS Ability to create and establish recipes for a variety of clients, including local diners, hotel guests, and banquet function clients. Lead the Sous Chef and Line Cooks to provide consistent meals to customer's high expectations. Ability to maintain proper sanitation procedures and organization of work area adhering strictly to all health department standards and regulations. Ability to train and evaluate back of the house staff and answer questions about cooking methods, menu items, special request items and ensure adequate numbers of kitchen staff are scheduled to properly handle daily schedule, restaurant operations, and banquet functions. Ability to maintain proper inventory levels, procurement of products (both restaurant, in-room dining, and banquets) food storage, receiving, rotating and stocking as par levels dictate, upkeep, preventative maintenance and timely repair all kitchen equipment and/or mechanical systems. Why join our Hospitality Management team? Competitive salaries Potential for annual bonus Outstanding medical, dental, and vision benefits coverage Fun wellness program with annual bonus of up to $600 401K retirement plan with employer matching program Vacation, sick leave, and paid holidays Hilton brand hotel discounts for you, your family, and your friends YMCA membership monthly discount Friendly and supportive work environments with an amazing team of hospitality professionals Incredible employee learning and growth opportunities Post Offer / Pre-Employment: For the on-going safety and well-being of our employees and guests, Biltmore Farms' on-boarding process includes a criminal history disclosure and screening process for employees selected for employment. This process begins after an offer of employment is extended in writing. Final decisions on employment will be treated in accordance with federal-, state-, and local laws and guidance and determinations will be made on a case-by-case basis prior to adverse action. Biltmore Farms is dedicated to matching candidates with a criminal history to a position where they can be successful. Equal Opportunity Employer: Biltmore Farms is an Equal Opportunity Employer. Minorities and Spanish/English bilingual persons are strongly encouraged to apply. NOTICE: Federal law requires all employers to verify the identity and employment eligibility of all persons hired to work in the United States. This employer participates in E-Verify. Click here for more information. AVISO: La Ley Federal le exige a todos los empleadores que verifiquen la identidad y elegibilidad de empleo de toda persona contratada para trabajar en los Estados Unidos. Haga clic aqu para obtener mas informacion. Job Posted by ApplicantPro
Company:
Biltmore Farms
Posted:
December 26 2023 on ApplicantPro
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More About this Listing: Executive Sous Chef - Hilton Asheville Biltmore Park
Executive Sous Chef - Hilton Asheville Biltmore Park is a Restaurant & Food Service Jobs Sous Chef Job at Biltmore Farms located in Asheville NC. Find other listings like Executive Sous Chef - Hilton Asheville Biltmore Park by searching Oodle for Restaurant & Food Service Jobs Sous Chef Jobs.
Executive Sous Chef - Hilton Asheville Biltmore Park is a Restaurant & Food Service Jobs Sous Chef Job at Biltmore Farms located in Asheville NC. Find other listings like Executive Sous Chef - Hilton Asheville Biltmore Park by searching Oodle for Restaurant & Food Service Jobs Sous Chef Jobs.