The Chef de Cuisine is a management position which is primarily responsible for the creative control and direction of the court yard cafe.(breakfast, lunch and dinner) with innovative Mediterranean cuisine
65% Supervise 12 professional chefs to produce consistently superior cuisine. Establish professional demeanor and standards of the management team for the Court yard cafe. Delegate responsibility effectively to use the strengths of the entire culinary team. Bring restaurant cuisine to an unprecedented level at the renowned Biltmore Hotel. Make the Court yard cafe restaurant a destination for food lover. Perform administrative tasks as assigned. Responsible for line up meeting. Ability to work quickly and efficiently; producing exemplary products in a timely manner. Ability to create innovative dishes and plate presentations, balancing knowledge of the Mediterranean tradition with original creations. Create a culture of genuine Mediterranean dining in South Florida.
25% Thorough mastery of all cooking techniques: Rotisserie, wood oven, sauté, braise, poach, grill, poele, fry, steam, etc. Plan and organize production, purchasing and scheduling. Very well developed knowledge of methods of preparation of stocks, classical and modern sauces. Knowledge of all meat and fish butchery and portioning.
10% Design and implement menus for the court yard café: breakfast, lunch, dinner with exec chef. Develop relationships with select purveyors to bring the best possible products from around the world to the Biltmore, and to use these products knowledgeably to enhance their flavors.
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.
Have a degree from an accredited culinary school or demonstrate extensive related experience.
-Possess a minimum of ten years cumulative experience in Mediterranean cuisine (Spanish, provencale, Italian, Greek, etc.… at exceptional restaurants or hotels; five years experience as chef de cuisine.
-Demonstrate progressive experience supervising and developing the creative and artistic talents of a large and culturally diverse staff.
- Belong to relevant professional organizations or fine dining societies in France or the United States
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.