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Banquets Sous Chef

Responsible for managing the banquet operation and coordinating between kitchen staff, the Executive Chef, and front‑of‑house management. Required to resolve challenges quickly, maintain composure, delegate tasks, and support the execution and organization of all food produced within the facility. Must maximize kitchen staff productivity while managing food cost within budget guidelines and train chef de cuisines and sous chefs.

• Oversee accurate execution of meal periods, quality and consistency.
• Hire all culinary staff in each restaurant/outlet.
• Monitor productivity in restaurants/outlets.
• Monitor food and labor cost.
• Ensure overall food quality.
• Assist the banquet chef and chef de cuisines in creating recipes and dishes.
• Maintain upkeep of recipes.
• Monitor monthly food inventories and usage with the cost controller.
• Maintain overall upkeep and cleanliness of kitchens throughout the property.
• Ensure cleanliness of walk‑ins, reach‑ins, and freezers.
• Rotate food and products to maximize profitability.
• Encourage seasonal menu revisions to maintain quality and cost.
• Collaborate with chefs and F&B cost controller on banquet and restaurant menus.
• Set a positive, healthy work environment and model safety and sanitation standards per the State of Florida Health Department.
• Track, document, and ensure all kitchen staff have required certifications and training.

• High School Diploma or equivalent.
• Minimum four years as an Executive Sous Chef in a multi‑functional hotel operation.
• Minimum six years in a progressive management role.
• Working knowledge of many classical cuisines or those specific to the restaurants and banquet operations.
• Proven track record of growth, advancement, and profitability.

• Speak, read, write and understand English.
• Perform accurate mathematical calculations.
• Provide legible communication and directions.
• Execute job functions with attention to detail, speed and accuracy.
• Prioritize and organize tasks.
• Knowledge of the Miami area and its beaches.
• Apply sound judgment to solve problems.
• Follow directions carefully.
• Understand guest service needs.
• Work cohesively in a team.
• Work with minimal supervision.
• Maintain confidentiality of guest and resort information as directed by the Biltmore Employee Handbook.
• Basic computer and typing skills.
• Advanced computer skills (word processing, spreadsheets, internet, email).
• Multitask in a dynamic environment.
• Knowledge of time‑keeping systems and Microsoft Office tools.
• Read, analyze, and interpret business literature, journals, procedures, and regulations.
• Write reports and procedures.
• Skill in menu development within food‑cost guidelines.
• Strong oral and written communication skills.
• Knowledge about plating and presentations.

• Move, lift, carry, push, pull, and place objects up to 50 lb without assistance.
• Stand, sit, or walk for extended periods.
• Reach overhead and below the knees, bend, twist, pull, and stoop.
• Operate office equipment with finger dexterity.
• Communicate verbally, hearing ability, and visual acuity.
• View computer for extended periods.
• Adapt to moderate temperatures controlled by hotel systems.
• Perform tasks predominantly indoors.

• Culinary: Manage profitability, labor, quality ingredients, recipe creation, menu development, and stay current on food safety trends.
• Team Player: Cooperate, listen, and motivate team members; share knowledge; foster growth.
• Guest Focused: Anticipate guests’ needs, provide friendly service, accept feedback, and maintain professionalism.
• Resourceful: Find efficient ways to work; maintain appearance and behavior; stay calm under pressure.
• Trustworthy: Maintain confidentiality, demonstrate integrity, honesty, and attendance reliability.
• Time Management: Use time effectively, prioritize tasks, and make timely decisions.
• Listening: Practice attentive listening and accurately restate opinions.
• Alignment with Biltmore Principles: Embrace and promote all facets, including vision, mission, service, guidelines, and values.