Executive Chef

Position Summary

The Executive Chef is responsible for the overall culinary operation with-in the Biltmore Hotel, which consist of the following restaurants and outlets. Palme D' Or, Fontana, Cascade, 19th Hole, Room Service, Banquets and the Biltmore Culinary Academy. The Executive Chef must be able to spot challenges and resolve them quickly and efficiently, maintain a level head and delegate many kitchen task simultaneously along with supporting the execution and organization of all the food produced and purchased within the facilities. They must be able to maximize productivity of the kitchen staff along with managing a positive food cost with-in budgeted guidelines as well as manage and train a team of chef de cuisines, sous chefs and chief steward.

Kitchen safety and food sanitation is a top priority and the Executive Chef is expected to set the example with-in the kitchens and work closely with the state health department on food safety and training.

The Executive Chef is part of the Executive Committee Team and works closely with all of them to achieve the common goals set forth by ownership. This position requires consistent adherence to policies and procedures of the department as outlined in the Biltmore Standard Operating Procedures (BSOP'S).

Responsibilities

• Oversees accurate execution of meal periods - quality and consistency.
• Hiring of all the Culinary Staff in each of the restaurants / outlets.
• Monitoring of productivity in the restaurants / outlets.
• Overall food quality checks and vendors relations.
• Aid in the creation of recipes and dishes with the banquet chef and chef de cuisines.
• Assist with the upkeep of recipes used.
• Monitors monthly food inventories and usage with the cost controller.
• Overall upkeep and cleanliness of the kitchens throughout the property.
• Follow up on the overall cleanliness of all the walk-ins, reach-ins and freezers.
• Rotation of food and food products to maximize company profitability.
• Encourage seasonal menu redo and adjust throughout the year to help maintain quality and cost.
• Works closely with the chefs and F&B cost controller, on banquet menus and restaurant menus.
• Responsible for setting a good positive, healthy work environment. Sets the example and work environment so the staff abides by safety, sanitation standards and practices applicable by the State of Florida Health Department.
• Responsible for tracking, documenting and ensuring all kitchen staff have appropriate certifications and training according to the Biltmore Policies, State and Federal Laws.
• Excellent communication skills

The Executive Chef must :

Requirements

Experience and Education Required

A High School Diploma is required

Minimum six years' as an Executive Chef multi-functional hotel operation, minimum of six years in a management role with progression, working knowledge of many classical cuisines or (specific to the restaurants and banquet operations) and a proven track record of growth, advancement and profitably.

Skills Required

Physical Demands

Success Criteria

Licenses or Certifications

Standard Specifications

Requirements are representative of minimum levels of knowledge, skills and / or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests. A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time. This job description reflects the job content at the time of writing and will be subject to periodic change in light of changing operational and environmental requirements. Such changes will be discussed with the job holder and the job description amended accordingly. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. The employee will carry out any other duties as are within the scope, spirit and purpose of the job as requested by the line manager or Head of Department / Division.

The employee will actively follow The Biltmore Hotel policies including Equal Opportunities policies and will maintain an awareness and observation of Fire and Health & Safety Regulations.

This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

Grooming

All employees must maintain a neat, clean and well-groomed appearance per Biltmore Hotel standards.