Position Summary

The Banquet Chef is responsible for the execution and organization of all the Biltmore Hotels catered events and functions. Additionally the Banquet Chef is responsible for Sunday and Holiday Brunch, Fontana Breakfast, Room Service, Afternoon Tea, Cellar Club, PM Biltmore Bar, PM Cascade Bar, Garde Manger and The Golf Course Shack. Participates once a month in a cooking class at the Biltmore Culinary Academy. 

The Banquet Chef orders the food for the areas of responsibility, manages schedules with accordance to business demands and team. Attends BEO meeting daily and forecast & 10 day meeting on Wednesdays. This position requires consistent adherence to policies and procedures of the department as outlined in the Biltmore Standard Operating Procedures (BSOP’S). 

Responsibilities  

• Execute all Biltmore Events and functions. 
• Train the Banquet Staff with a strong focus on over quality. 
• Schedule all Banquet and Cafeteria Staff to business demands.
• Order all Produce orders for all Banquet Functions.
• Write and distribute food production schedules for upcoming events.
• Order and Requisition for all Banquet Food Products.
• Create recipes for all Banquet and Catered Events.
• Upkeep recipes used and monthly Food Inventories.
• Upkeep overall cleanliness of the Main and Garde Manager kitchen.
• Clean the main kitchen walk-ins, freezers, and CCA kitchen.
• Rotate food and food products to maximize company profitability.
• Plan and execute Sunday and Holiday Brunch menu. 
• Redo banquet menu and adjustment throughout the year.
• Cost banquet menu with the F&B cost controller.
• Set a good positive example and work environment so the staff abides by safety, sanitation standards and practices applicable by the State of Florida Health Department.
• Track, document and ensure all kitchen staff have appropriate certifications and training according to the Biltmore Policies, State and Federal Laws.

The Banquet Chef must:   

• Embrace and promote all facets of the Biltmore guided Principles: vision, mission, service, guidelines and values.
• Exhibit job and product knowledge to accurately support and promote all Biltmore departments when necessary.
• Balance customer, business, employee and personal need to have a balance in life.
• Work a flexible schedule, work well under pressure, meet multiple & competing deadlines.
• Possess the necessary social skills to work with a diverse group of individuals.  
• Shall continuously demonstrate cooperative behavior with colleagues and supervisors.
• Must keep information confidential as directed in the Biltmore’s employee handbook and be responsible for representing      and protecting the Biltmore’s assets.

Experience and Education Required

• Education  

An Associate’s Degree is required 

• Experience

Minimum of four years’ experience in hotel kitchen banquet facility or similar caterer, minimum of four years in a management role, and working knowledge of Multi National Cuisines and proper techniques and cooking skills for all line stations.

Skills Required

Must be able to:

• Speak, read, write and understand the English language.  
• Compute accurate mathematical calculations.
• Provide legible communication and directions.
• Perform job functions with attention to detail, speed and accuracy.
• Prioritize and organize.
• Must have excellent knowledge of the Miami area and the beaches.
• Think clearly, remaining calm and resolving problems using good judgment.
• Follow directions thoroughly.
• Understand guest’s service needs.
• Work cohesively with co-workers as part of a team.
• Work with minimal supervision.
• Maintain confidentiality of guest information and pertinent resort data. 
• Use a computer keyboard and possess basic typing skills.  
• Possess moderate to advanced computer skills.  
• Work in a dynamic and constantly changing environment. 
• Adept to multitasking. 

Physical Demands

Must be able to: 

• Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance
• Stand, sit, or walk for an extended period of time or for an entire work shift 
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping
• Use, carry, and operate all necessary office equipment using finger dexterity
• Communicate with employees, managers, subordinates and guests through verbal communication, hearing ability, and visual acuity. 
• Visually look at a computer for extended periods of time.
• Adapt to moderate temperatures in the hotel as thermostat is controlled by hotel environmental systems. Most work tasks are performed indoors.  

Success Criteria

Culinary

• Understand the business end of what it takes to make it profitable.
• Learn to manage culinary labor based on revenue and the job at hand.
• Focus on dealing with high quality ingredients / foods.  
• Expressing your culinary side by creating and developing new recipes, plate presentations, and procedures for others to follow.
• Stay up on food safety trends to stay educated

Team Player

• Demonstrates co-operation within the team and with other departments
• Listens carefully and works well with others
• Has a positive influence on others in the team and clearly enjoys working with people
• Learn, teach and grow a team through challenges – self-improvement.

Guest Focused

• Anticipates guests’ needs and is sensitive to people from all cultures
• Has a natural, warm smile and a friendly and passionate approach
• Demonstrates confident, helpful and genuine behavior with internal and external guests 
• Both internal and external guest feedback and recognition. 

Delivers their Best

• Has energy and sense of urgency for his/her work
• Resourceful, makes things happen and looks for ways to work more efficiently
• Always looks their best and acts appropriately (e.g. approaching guests, body language)

Composed

• Able to stay calm under pressure
• Demonstrates maturity and ability to cope with the unexpected
• Never lets personal feelings interfere with delivering the highest standards

Trustworthy and responsible

• Excellent records of attendance and punctuality
• Is reliable and demonstrates the ability to work without supervision
• Demonstrates a high level of personal integrity, honesty and trust

Time Management

• Uses his/her time effectively and efficiently; values time, concentrates his/her efforts on the more important priorities; gets more done in less time than others; can attend to a broader range of activities. Makes decisions in a timely manner

Listening

• Practices attentive and active listening; has the patience to hear people out; can accurately restate the opinions of others even when he/she disagrees.

Licenses or Certifications

• Valid drivers license in good standing in accordance to the Biltmore Hotel insurance company guidelines.
• Must have a Serve Safe or equal to food license.

Standard Specifications

Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests.

A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.  This job description reflects the job content at the time of writing and will be subject to periodic change in light of changing operational and environmental requirements.  Such changes will be discussed with the job holder and the job description amended accordingly. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. 

Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays.  The employee will carry out any other duties as are within the scope, spirit and purpose of the job as requested by the line manager or Head of Department/Division. 

The employee will actively follow The Biltmore Hotel policies including Equal Opportunities policies and will maintain an awareness and observation of Fire and Health & Safety Regulations. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship.

Grooming

All employees must maintain a neat, clean and well-groomed appearance per Biltmore Hotel standards.