Inn Banquet Sous Chef - Full Time

BWM Biltmore Workforce Management; United States; On-site; USD 52,000 - 76,000; Full time

Job summary

The Inn on Biltmore seeks a Banquet Sous Chef to oversee culinary operations for banquets, conferences and catering across the Inn, Antler Hill Barn, and related events. You will supervise the employee dining facility and coordinate with front-of-house teams to ensure excellence.

You will lead a small team (up to 5) and work closely with the Food and Beverage Director and Culinary leadership to meet quality and profitability goals.

Qualifications

• Two years of culinary supervisory management in high-volume banquet settings.
• AS Culinary degree from an accredited university, or equivalent time in culinary management.
• Solid culinary proficiency across styles, plating, and buffet presentations.
• Strong communication skills in verbal, written, and electronic formats, essential for daily responsibilities.
• Must be ServSafe certified.

Responsibilities

• Oversee culinary operations for banquets, conferences, and catering.
• Organize and delegate tasks for the banquet team to ensure thorough execution.
• Standardize recipes and methods; control food and labor costs.
• Input product requisitions and coordinate with conferences/catering for client needs.

Skills

Culinary supervision

High-volume banquet experience

Staff leadership

Culinary versatility

Education

AS Culinary degree

ServSafe certification

Tools

Microsoft Outlook

Microsoft Word

Microsoft Excel

Job description

Job Description

The Inn on Biltmore Banquet Sous Chef is responsible for overseeing all culinary operations related to banquets, conference services, and catering for all of the Inn; these will include, but are not limited to, events at/within the Inn, Antler Hill Barn, and off-site catering as necessary. In addition, this position will oversee the employee dining facility located at the Inn, for use by all Inn associates. The Banquet Sous Chef will oversee a staff of up to 5 associates, and lend their expertise and assistance to front of the house teams as necessary, for execution of events. They will meet or exceed quality standards as set forth by the Food and Beverage Director, Lodging Executive Chef, and Catering/Conference Services Client Surveys. Schedule will vary based on operational needs. Weekend and Holiday availability required.

Essential Job Duties

• Actively Support the Inn’s Mission by consistently providing world-class products and service to our guests through all applicable food and beverage outlets.
• Demonstrate a thorough knowledge of: safe and proper food handling, preparation techniques, varying and diverse food styles, and methods of producing foods in high volume.
• Organize and delegate the needed tasks for the day/week amongst the banquet team to ensure thoroughness of execution and consolidation of team effort.
• Standardize recipes and methods of production for established menu’s and services; ensure controlled food and labor costs.
• Input product requisitions in a timely manner to ensure availability, for needed production schedules.
• Hire, train, develop, empower, coach, and counsel employees; conduct performance and salary reviews, resolve problems, provide open communications and recommend appropriate disciplinary actions when necessary.
• Store, rotate and label food items and maintain a well sanitized kitchen in accordance with North Carolina health regulations.
• Write weekly forecasts and schedules based on business levels; attend BEO and other pertinent meetings to aid in communication across all channels to ensure ease of operation and positive guest experiences.
• Work alongside the other culinary managers for month end financial processes including inventory, product transfers.
• Work closely with Conference Services and Catering managers for client special requests, custom menu’s, and ensure appropriate pricing and profitability measures are in place.

Qualifications

• Minimum two years of culinary supervisory management within a destination resort or similar operation, focused on high volume, banquets, and event type dining.
• AS Culinary degree from an accredited university, or applicable time in culinary management will be considered in lieu thereof.
• Solid culinary proficiency, with focus on technical execution, quality, and diversity of styles; knowledge of modern foods and techniques, food plating, and buffet presentations.
• Strong communication skills through various formats a must; verbal, written, and electronic communications are essential to daily responsibilities.
• Must be able to adapt and flex, within the needs of the department and service guests, with grace and professionalism.
• Must be well versed in basic computer programs, especially Microsoft Outlook, Word, and Excel.
• Must be Servsafe certified through the National Restaurant Association.

Physical Requirements

Able to sit, stand, twist, bend, push, pull, walk, and lift up to 50 pounds on a regular basis for periods of up to 10 hours a day. Able to work effectively in a kitchen environment with extremes in temperature (heat, cold, humidity) for an extended period of time.

About the Team

Biltmore is interested in people who strive for excellence; who are committed to working together, supporting each other, and sharing a sense of stewardship to protect this special place. Our employees shape and enrich extraordinary experiences for guests, using judgment and skills based on our Vanderbilt-inspired legacy of hospitality. We invite you to join our dedicated team.

Security & Background Checks

An offer of employment is conditional upon the result of a security background check, reference checks, and—for certain positions—a drug screen, a physical examination, credit report, and/or driving record report prior to the commencement of employment.