JOB SUMMARY

The Banquet Demi Chef will be responsible for assisting the Head Banquet Chef with daily operations of the banquet department, including supervision, quality control, accountability, and profitability. This position requires good leadership skills and a complete understanding of all the banquet operations at the Inn. The assistant banquet chef will manage the operation in the banquet chef’s absence and will need sound organizational and communication skills. In addition, this position requires the provision of general support and assistance to the department, leadership, and company. 

ESSENTIAL JOB DUTIES

1. Set the example for cleanliness and organization.

2. Maintain sanitation of all equipment and ensure it is in safe working order

3. Clean and organize all coolers and walk-ins for the next shift.

4. Possess the ability to multitask.

5. Maintain an organized work environment

6. Practice proper food storage, rotation, and dating of all food items.

7. Responsible for communicating effectively with co-workers, management and service staff members.

8. Cross-train on all lines to provide backup assistance as needed.

9. Work closely with the banquet chef and executive chef to develop menus, plating designs, and station set up.

10. Assist the chef with managing and leading the team through the day’s assignments.

11. Ensures all items are properly prepared, garnished, and consistently presented to quality standards.

12. Staff supervision and performance management. Training and development of staff.

ADDITIONAL RESPONSIBILITIES

1. Accountable for the proper rotation, storage, and dating of all food items.

2. Possess the ability to write and follow a daily checklist consistently.

3. Conducts oneself 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 the company. 

We consider a consistently positive, cooperative, self-motivated, courteous, and professional attitude to be an essential function of every position. Employees must be able to relate to other people beyond giving and receiving of instructions: (a) can get along with co-workers or peers without exhibiting behavioral extremes, and (b) respond appropriately to criticism from a supervisor.

QUALIFICATIONS

1. High school diploma. Additional training and/or industry certifications are strongly preferred. Two/four-year culinary degree preferred. 

2. At least three (3) years of related culinary experience in a full-service restaurant, preferably in a banquet/fine dining setting. An equivalent combination of education/experience may be considered. The ideal candidate will have had similar experience in a multi-unit hotel/resort setting. 

3. Demonstrated commitment to delivering world-class internal/external guest service; proven leadership skills and ability to build, develop, and motivate teams.

4. Proficiency with Microsoft Word, Outlook, and Excel; ability to quickly learn Biltmore systems and protocols.

5. Basic math skills and the ability to develop, read, and execute recipes; must be able to follow prep/order sheets, fabrication, and cooking methods.

6. Solid planning/organizational skills; can multi-task and prioritize work, adapt, and has keen attention to detail with a focus on service and quality.

7. Excellent interpersonal and written/verbal communication skills; ability to convey information clearly, concisely, and effectively.

PHYSICAL REQUIREMENTS

1. 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.

2. Able to work effectively in a kitchen environment with occasional extremes in temperature and conditions (heat, cold, humidity) for an extended period of time.

3. Exposure to smoke, fumes, chemicals, and other particulates.