Chef dePartie

Position Summary

The Chef DePartie is responsible for preparing the menu items contracted for all Biltmore Hotel Banquet Events, as well as, restaurant a la carte items. They must maintain Biltmore Hotel Standards, which include high quality food, excellent presentation and quick food production for an overall dining experience. A Chef DePartie needs minimal supervision, is able to prepare meals for special dietary needs, delegates orders to Cook I and Cook II, and can help train and guide the progression of a Cook I and Cook II up the kitchen hierarchy. This position requires consistent adherence to policies and procedures of the department as outlined in the Biltmore Standard Operating Procedures (BSOP’S).

Responsibilities

• Experience in all kitchen stations (fry, grill, sauté, broiler, pantry and have the ability to assist on all other stations in the kitchen when needed)
• Execute all menu and recipe items, for all meal periods, in the assigned kitchen.
• Fully understand work safety and emergency procedures.
• Expedite a la carte orders or work flow assignments effectively in the absence of the Chef or Sous Chef.
• Have the ability to prepare all menu items. Follow Recipes and yield guides according to Biltmore Hotel Standards and aid in the reduction of waste and product utilization.
• Be able to produce all food items used in your assigned kitchen including, but not limited to:
• Producing Mother Sauces, all stocks and have the ability to utilize them to make any other needed sauce.
• Competent in fabricating all meat, fish and poultry.
• Understand the differences and uses of all herbs and types of seasonings.
• Basic Garde Manger Skills such as fruit displays, canapé production, display cold food, amenities, pates, dressings and cold sauces.
• Ability to produce basic specialty dishes such as Paella, Stews, gumbo, etc.
• Knowledge and the ability to produce various types of foods such as French, Italian, Mediterranean, Asian, Caribbean, etc.
• Understand and has the ability to train on all basic cooking methods: Braising, Poaching, Roasting, Steaming, Sauté, Grilling, and Blanching.
• Excellent knife skills, ability to cut all vegetables and fruits in all utilized cuts and have the ability to train and monitor others with minimal supervision.
• Have the creative ability to produce specials and possess the skills to accomplish any task given by the Chef or Sous Chef.
• Possess strong math and English skills for calculating, communicating, writing requisitions/completing food inventories and for retrieving information as needed.
• Have the ability to assist with holding staff accountable for productivity in the absence of the Chef.
• Inform Banquet Chef or Chef de Cuisine of any foreseeable shortages before items run out.
• Maintain proper storage procedures as specified by Health Department and Biltmore Hotel Standards.
• Minimize waste and maintain controls to attain forecasted food cost.
• Have the ability to train new cooks, as well as mentor existing staff, on all stations.
• Assist Chef or Sous Chef to ensure that all required prep for the next day is completed of the needed quantity and expected quality, which assist in meeting both food and payroll costs.
• Maintain expected timelines of orders from the kitchen to the dining room.
• Ensure all given tasks are completed daily before leaving for the day and communicate departure with the Banquet Chef and Banquet Sous Chef / Garde Manger Chef / Restaurant Chef on Duty.
• Assure all daily cleaning and organizational standards are met consistently throughout the day in both storage and production areas.
• Ensure all ambassadors maintain all expected food handling procedures reinforced daily.
• Consistently maintain camaraderie and professional etiquette with peers at all times.