Sous Chef

The Cedric's Tavern Sous Chef supports the Restaurant Chef in managing the entire kitchen operations for Cedric's Tavern restaurant to include daily service, holiday menus, group functions, and special events. The Sous Chef is responsible for assisting with management of day to day operations of the culinary department, upholding service standards, and helping to meet and exceed profit goals. Responsibilities also include: ordering, receiving, and proper handling of product, developing new menu ideas, meeting with clients when appropriate, training staff, and ensuring that all product represents Biltmore standards.  Position will also work with culinary apprentices and externs.

Essential Job Duties:

1. Assisting with the management and proper operation of the kitchen.
2. Assist in performance management, development, hiring and training kitchen department staff. 
3. Schedule staff in accordance with staffing guides, budget, and forecasts.
4. Monitor guest satisfaction levels, in terms of quality, value, variety and timeliness.
5. Control food cost by purchasing wisely, pricing appropriately, portioning accurately, 
    limiting waste.
6. Requisition necessary supplies.
7. Ensure all equipment for the operation is maintained and stored properly.
8. Perform inventory of perishable goods, non-perishable dry goods and capital goods.
9. Monitor inventory to ensure that stock is rotated properly to avoid loss due to spoilage; ensure reusable items are returned to stock.
10. Maintains a clean working environment, where sanitation, health and safety standards are never compromised and in compliance.

Additional Responsibilities:

1. Closely monitors performance of Demi Chefs and ensures their growth and development in the administrative areas of the kitchen.
2. Directly supervises culinary and stewarding staffs.
3. Conducts one’s self in accordance with the goals, culture, service standards and fundamental values of Biltmore.
4. Attends internal/external events, functions, committee meetings, etc. as assigned.
5. Provides general assistance/support for leadership, the department, and company. 

Qualifications:

 1. High school diploma required. Additional education, training, and/or certification(s) preferred. Ideal candidate will have a two or four-year culinary degree, culinary certification(s), and/or formal apprenticeship training.
2. Minimum of five (5) years related culinary management experience in a full service dining environment and/or upscale hotel/resort (4 or 5 star rating). Equivalent combination of education/experience may be considered. Preferred candidate will have had dedicated a la carte experience, as well as exposure to banquet/catering service.
3. Experience in inventory/cost controls, fiscal planning and knowledge of profit and loss reporting; previous responsibility for food purchasing highly desirable.
4. Demonstrated commitment to delivery of world class internal/external guest service; proven leadership skills; ability to build/develop/motivate teams.
5. Outstanding interpersonal and communication skills; conveys information clearly, concisely; effectively handles guest service recovery issues; strong public speaking skills a plus.
6. Excellent time/project management, organizational, planning skills; prioritizes work, multi-tasks, and adjusts as needed; keen attention to detail; focus on quality and service.
7. Ability to quickly learn Biltmore history, products, services, protocols, systems.
8. Proactive, exercises good judgment; troubleshoots, problem solves.

Physical Requirements:

1. Requires moderate physical activity, handling of average-weight objects, up to 50 pounds, and standing and/or walking for up to ten (10) hours per day. 
2. Work environment involves some exposure to hazards or physical risks, which require following basic safety precautions.
3. The employee may work in an office, restaurant or kitchen, or outdoor environment  with fluctuations in temperature and conditions (e.g. heat, cold, and/or humidity).