Banquet Sous Chef - High-Volume Events & Catering

Biltmore Workforce Management; Asheville (NC); On-site; USD 52,000 - 76,000; Full time

Job summary

The Inn on Biltmore Estate is seeking a Banquet Sous Chef to oversee all culinary operations for banquets, conferences, and catering at the Inn, Antler Hill Barn, and off-site events. The role also oversees the Employee Dining facility and leads a team of up to five associates.

Weekend and holiday availability is required. You will work with the Food and Beverage Director and Executive Chef to meet quality standards and ensure profitable pricing and service excellence across all channels.

Qualifications

• Minimum two years of culinary supervisory management within a destination resort or similar operation.
• AS Culinary degree from an accredited university, or relevant time in culinary management.
• Solid culinary proficiency with focus on technical execution, quality and diverse styles.
• Strong communication skills through verbal, written, and electronic formats.
• Must be ServSafe certified.
• Must know basic computer programs, especially Outlook, Word, and Excel.

Responsibilities

• Oversee culinary operations for banquets, conference services, and catering.
• Manage a staff of up to 5 associates and coordinate with front-of-house teams.
• Standardize recipes and methods; control food and labor costs.
• Input requisitions and manage inventory and production schedules.
• Attend BEO and related meetings to ensure smooth operation.
• Collaborate with Conference Services and Catering managers for client requests and pricing.

Skills

Culinary supervision

Communication skills

Outlook/Word/Excel

ServSafe certified

Food safety

Education

AS Culinary degree

Job description

The Inn on Biltmore Estate is seeking a Banquet Sous Chef to oversee all culinary operations for banquets, conferences, and catering at the Inn, Antler Hill Barn, and off-site events. The role also oversees the Employee Dining facility and leads a team of up to five associates.

Weekend and holiday availability is required. You will work with the Food and Beverage Director and Executive Chef to meet quality standards and ensure profitable pricing and service excellence across all channels.