** Inn AM Sous Chef - Full Time**

**Job Category****:** Lodging Food Beverage **Requisition Number****:** INNAM007737 Showing 1 location **Job Details**

**Description**

Full Time: a position working 35 hours per week.

The Inn on Biltmore Estate A.M. Sous Chef is responsible for managing a staff of up to 25 associates ensuring that quality service standards and profit goals are met or exceeded. Through the preparation and presentation of world class food products, the Sous Chef will contribute to making memorable guest dining experiences for visitors to Biltmore. In addition to breakfast and lunch dining service, this position will be responsible for in-room dining and afternoon tea services, the staff caf, and assist with banquets on an as needed basis. Other duties will include performance management, staff development, recruiting, and working closely with culinary externs and apprentices.

Schedule can vary, but is generally 5:00am - 1:00pm.

**Essential Job Duties:**

1. Actively Support the Inns Mission by consistently providing world-class

products and service to our guests through all food and beverage outlets.

2. Standardize recipes, plating instructions and menu costs.

3. Work with executive Chef to develop seasonal menus.

4. Work closely with the front of the house staff and provide up to date menu

descriptions.

5. Inspect food products daily and uphold quality standards of the Inn.

6. Demonstrate a thorough knowledge of proper food handling and preparation

techniques.

7. Work hands on in assisting culinary staff with daily menu prep work, as well as

expediting food items in a timely manner.

8. Work closely with purchasing and remain educated on new products and culinary

trends that can improve quality and/or lower operating costs.

9. Store, rotate and label food items and maintain a well sanitized kitchen in

accordance with North Carolina health regulations.

10. Demonstrate refined knowledge of food preparation, handling and plate design.

**Additional Responsibilities:**

1. Train and develop team members in preparation and presentation as well as safety and

sanitation habits, and general food and culinary techniques.

2. Train all line positions and assist in expediting food items when necessary.

3. Possess a positive attitude and assist in creating a positive work environment.

4. Work closely with fellow management to accomplish common goals.

5. Work closely with Executive Chef in the ordering of all food and equipment.

6. Directly supervise all cooks I, II, and III as well as overnight cooks and stewards.

7. Work effectively without supervision.

8. Meet or speak with clients inside and outside the Inn on an as needed basis.

9. Review payroll daily.

10. Attend and contribute to all assigned meetings

**Requirements:**

1. High school diploma. A two-year culinary degree, related certification or training,

and/or completion of a formal apprenticeship program strongly preferred.

2. Minimum of five (5) years related culinary management experience in a fine

dining/upscale setting and/or luxury hotel/resort food and beverage operation. An

equivalent combination of education and experience may be considered. The ideal

candidate will have progressively held culinary leadership positions in a fine dining

restaurant at a multi-unit four/five star hotel or resort. Experience with both banquets

and a la carte is a plus.

3. Experience in inventory/cost controls, fiscal planning and knowledge of profit and

loss reporting; previous responsibility for food purchasing, including negotiating

prices preferred.

4. Excellent communication skills (oral and written); ability to persuade others and

communicate ideas and suggestions effectively.

5. Strong interpersonal skills the ability to work effectively with a variety and diverse

group within the organization- line staff, supervisors, managers and estate leadership

is a must.

6. Must know and be comfortable with using Excel spreadsheets, Microsoft Outlook,

Word, Excel, and PowerPoint.

**Physical Requirements:**

1. 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.

2. Able to work effectively in a kitchen environment with extremes in temperature (heat,

cold, humidity) for an extended period of time.

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