To provide culinary, administrative, and leadership assistance to the Executive Chef. The Banquet Chef ensures effective, efficient operation of the kitchen outlet and assumes the leadership role in the absence of the Executive Chef.
75%Assist the Executive Chef in the design and implementation of menus appropriate to the outlet. Supervise a staff of chefs and cooks of diverse backgrounds and training to produce consistently superior cuisine. Plan and organize production, purchasing, scheduling, ordering and receiving. Establish professional demeanor and standards of the management team for the outlet. Delegate responsibility effectively: to use the strengths of the entire culinary team. Monitors and has hands-on control of daily food production. Demonstrate a thorough mastery of all cooking techniques: sauté, braise, poach, grill, fry, steam, etc. Possess a thorough knowledge of methods of preparation of stocks, classical and modern sauces. Demonstrate knowledge of all meat and fish butchery and portioning. Create innovative dishes and plate presentations. Work quickly and efficiently to meet deadlines and demands of business. Check staffing, uniforms, daily production sheets, etc. Check production for all meal periods to ensure consistency and quality. Train staff on all menu items. Demonstrate responsibility for food and labor costs in outlet. Demonstrate knowledge of menu writing and development.
25%Assist the Executive Chef in the performance of administrative tasks. Attend regular staff meetings and represent the Executive Chef in his absence.
Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
Upon employment, all employees are required to fully comply with the Biltmore rules and regulations for the safe and effective operation of the hotels facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel.
SPECIFIC JOB KNOWLEDGE SKILLS AND ABILITIES:
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential job functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills or abilities.
Must be able to speak, read, write and understand the primary language used in the workplace.
Must be able to read and write to facilitate the communication process.
Requires good communication skills, both verbal and written.
Must possess good detail orientation and organizational skills.
Must possess basic computational ability.
Must be able to use a computer Keyboard and have basic typing skills.
Must possess moderate to advanced computer skills.
Ability to work in a dynamic and constantly changing environment. Must be adept to multitasking.
Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including but not limited to the following statutes and their comparable state and local laws (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA,OSHA, FMLA, NLRA.
Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems.
Must be able to stand and exert well- paced mobility for up to 1 hour in length.
Talking and hearing occurs continuously in the process of communicating with employees, managers, and subordinates.
Vision occurs continuously with the most common visual functions being those of near vision.
Must have finger dexterity to be able to operate office equipment such as computers, printers, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.
Culinary Degree or relevant experience.
Three years of progressively responsible culinary experience in the relevant cuisine.
Demonstrated ability to lead and provide effective discipline to a team of cooks.
Licenses or Certifications:
Food Safety Certification
All employees must maintain a neat, clean and well groomed appearance per Biltmore standards.
This job description is not an exclusive or exhaustive list of all job functions than an
employee in this position may be asked to perform from time to time.