What are the responsibilities and job description for the Executive Chef position at Biltmore?
The Executive Chef is responsible for overseeing all aspects of the culinary operations for the Forbes rated Inn on BIltmore Estate in Asheville, NC.
The Executive Chef will be charged with supporting the goals of the Director of F&B, upholding Biltmore & Forbes standards to guarantee the satisfaction of guests, employees, and owners, with an emphasis on luxury and refinement that delivers a memorable dining experience.
The incumbent will lead, implement, and uphold a service and management philosophy that guides the staff, fosters the creation and delivery of world-class food and beverage offerings for The Inn on Biltmore Estate, a Forbes Four-Star rated hotel, including The Dining Room, Library Lounge, In-Room Dining, Banquets, Cottages, and Outdoor Activity Center.
The Executive Chef will implement processes and controls to help the culinary areas meet and exceed their financial goals, have oversight for quality control of products, strategic insight and vision for the long-term development of culinary businesses, services, and staff. They will take an active leadership role in the strategic planning process, liaise with other estate departments, and represent Food & Beverage on task forces, committees, and planning teams as assigned. Actively involved in recruiting, training, and coordination of the estate’s intern, extern, and management training programs. The incumbent will serve as a monthly participate on Leadership Team (LT), and assist with any future lodging expansion.
Qualifications
1. Four-year culinary degree strongly preferred, along with additional education, training and/or certifications. A Certified Executive Chef (CEC) designation is highly desired, and a ServeSafe Production Manager certification required.
2. At least eight (8) years of culinary management experience in same or similar leadership positions within a luxury fine dining hotel/resort with a proven record leading fine dining concepts. An equivalent combination of education and experience may also be considered. Prior experience leading culinary teams in a multi-unit F&B environment is essential.
3. A strong background in business acumen, leadership, interpersonal, and analytical skills, with the ability to adapt to the evolving needs of operations while maintaining a passion for service. Experience in menu development, purchasing, inventory control, food cost management, and creative innovation, alongside supporting marketing, promotions, and sales efforts.
4. Solid experience in budget planning, fiscal management, and comprehensive understanding and knowledge of profit and loss reporting.
5. Demonstrated service leadership qualities – capable of earning the respect and loyalty of peers, subordinates and upper management by working to serve both their needs and those of the company.
6. Proven history of developing and mentoring staff, with a firm commitment to delivering world class service both internal and externally.
7. Exceptional interpersonal and communication skills (written and verbal); with ability to address diverse audiences and conveying information clearly, concisely, and effectively.
Physical Requirements
1. Some travel will be required. Applicants must be in possession of a valid driver’s license and be able to travel by car or plane. Valid passport for international recruitment travel helpful.
2. Able to lift/pull up to fifty pounds daily; must be able to bend, stoop, kneel, squat, reach overhead/below, with full range of motion.
3. Good eye/hand coordination and balance.
4. Ability to work in a kitchen environment as well as indoors and outside with fluctuations in temperature conditions.
