Palme d'Or Chef de Cuisine
Biltmore Hotel of Coral Gables - Coral Gables, FL

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The Chef de Cuisine is a management position, which is primarily responsible for the creative control and direction of La Palme D’Or, the premier French fine dining restaurant at Miami’s historic landmark Biltmore Hotel.
75% Design and implement an innovative menu for the Palme D’or at the level of Michelin rated restaurants in France. Supervise 12 professional chefs to produce consistently superior cuisine. Plan and organize production, purchasing and scheduling. Establish professional demeanor and standards of the management team for La Palme D’or. Delegate responsibility effectively to use the strengths of the entire culinary team. Perform administrative tasks as assigned. Thorough mastery of all cooking techniques: sauté, braise, poach, grill, poele, fry, steam, etc. Very well developed knowledge of methods of preparation of stocks, classical and modern sauces. Knowledge of all meat and fish butchery and portioning. Ability to create innovative dishes and plate presentations, balancing knowledge of the French tradition with original creations. Ability to work quickly and efficiently, producing exemplary products in a timely manner. Bring restaurant cuisine to an unprecedented level at the renowned Biltmore Hotel. Create a culture of genuine French dining in South Florida. Make the Palme D’or restaurant a destination for sophisticated guests.

25% 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. Staffing and scheduling of personnel.

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.

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.