** Inn PM Sous Chef - Full Time**

**Job Category****:** Lodging Food Beverage **Requisition Number****:** INNPM008033 Showing 1 location **Job Details**

**Description**

Full Time: a position working 35 hours per week.

The Inn on Biltmore PM Dining Room Sous Chef is responsible for managing and directing a staff up to 50 associates ensuring that service standards and profit goals are met or exceeded. Must meet and or exceed quality standards and culinary requirements of a fine dining, FORBES rated restaurant serving dinner as well as room service, lobby lounge and the staff caf. 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.

**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. Hire, schedule, train, develop, empower, coach, and counsel employees; conduct performance and salary reviews, resolve problems, provide open communications and recommend appropriate disciplinary actions when necessary.

3. Standardize recipes, plating instructions and menu costs.

4. Responsible for controlling Food and Labor Costs.

5. Responsible for end of the month inventories.

6. Assisting and providing information for budgeting & P&L contributions.

7. Work closely with engineering to maintain all equipment.

8. Maintain high guest satisfaction scores measured through CSM and Coyle.

9. Find areas to improve quality and reduce costs.

10. Work with Chefs and Food & Beverage Director to develop seasonal menus.

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

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

13. Demonstrate a thorough knowledge of proper food handling and preparation techniques.

14. Work hands on in assisting culinary staff with daily menu prep work, as well as expediting food items in a timely manner.

15. Work closely with purchasing and remain educated on new products and culinary trends that can improve quality and/or lower operating costs.

16. Store, rotate and label food items and maintain a well sanitized kitchen in accordance with North Carolina health regulations.

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

18. Write and post weekly schedules.

**Qualifications:**

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 three (3) 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 companys 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 Biltmores culinary extern and apprenticeship programs.

9. Basic proficiency in Microsoft Outlook, Word, and Excel; must be able to quickly learn Biltmores 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. 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.

5. Must have a valid drivers license, and be at least 18 years of age.

**Additional Responsibilities:**

1. Hire, train and develop team members in all preparations and presentations.

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. Responsible for the ordering of all food and equipment.

6. Directly supervise all kitchen members and direct them in day to day activity.

7. Work effectively without direct 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.

11. Participate in month end inventory.

12. Ensure clear and professional communication with all departments within the hotel and across the Estate.

13. Set a positive and professional example for all staff and follow Company policies.

14. Use progressive disciplinary action when needed to address employee challenges.

**Qualifications**

**Skills**

**Behaviors**

**:**

**Motivations**

**:**

**Education**

**Experience**

**Licenses & Certifications**