Resort Executive Chef - Inn on Biltmore Estate
Apply NowCompany: Biltmore Company
Location: Asheville, NC 28806
Description:
Job Description
The Resort Executive Chef is responsible for overseeing all aspects of the culinary operations in the Resort Experience F&B department, supporting the goals of the Director of F&B, upholding Biltmore & Forbes standards to guarantee the satisfaction of guests, employees, and owners, with an emphasis on luxury and refinement that delivers a memorable dining experience.
The incumbent will lead, implement, and uphold a service and management philosophy that guides the staff, fosters the creation and delivery of world-class food and beverage offerings for The Inn on Biltmore Estate, a Forbes Four-Star rated hotel, including The Dining Room, Library Lounge, In-Room Dining, Banquets, Cottages, and Outdoor Activity Center.
The Resort Executive Chef will implement processes and controls to help the culinary areas meet and exceed their financial goals, have oversight for quality control of products, strategic insight and vision for the long-term development of culinary businesses, services, and staff. They will take an active leadership role in the strategic planning process, liaise with other estate departments, and represent Food & Beverage on task forces, committees, and planning teams as assigned. Actively involved in recruiting, training, and coordination of the estate's intern, extern, and management training programs. The incumbent will serve as a monthly participate on Leadership Team (LT), and assist with any future lodging expansion
Essential Job Duties
1. Lead, guide, manage, and evaluate the performance of direct reports including primarily Managers and technical professionals, as applicable, including menu development in alignment with outlet concepts presented in a timely manner for approval.
2. Oversees hiring, coaching, corrective action, and termination of employees as needed and in accordance with company policy in collaboration with HR.
3. Support F&B Director & Senior Leadership in developing and implanting operating plan(s) that guide the direction of the culinary program.
4. Coordinate the execution of operating plans and budgets, including costing recipes & menus, achieving labor and COGS targets, provides relevant data and rationale to support forecasting when requested.
5. Monitor and adjust key operational elements to address key performance indicators (KPI's) for the culinary team.
6. Develop, implement, and track day-to-day operational systems and processes that provide visibility into goals, progress, and potential obstacles for key initiatives and business goals.
7. Collaborate with other divisions and departments to carry out the organization's goals and objectives.
8. Review and analyze business procedures to maximize efficiency and effectiveness, including menu development, purchasing, equipment and labor models.
9. Ensures work environments are properly supplied and safety measures are in place to meet industry standards, health codes, ServeSafe requirements.
11. Communicate and explain new directives, policies, or procedures to managers; for major changes, meets with entire operations team to explain changes, answer questions, and drive employee engagement.
12. Create project plans and oversee the workflow related to projects within scope of responsibility.
13. Collaborate closely with Estate F&B and Talent Programs departments to recruit, develop, and train culinary interns, ensuring a high-quality educational experience and adherence to program standards.
Qualifications
1. Four-year culinary degree strongly preferred, along with additional education, training and/or certifications. A Certified Executive Chef (CEC) designation is highly desired, and a ServeSafe Production Manager certification required.
2. At least eight (8) years of culinary management experience in same or similar leadership positions within a luxury fine dining hotel/resort with a proven record leading fine dining concepts. An equivalent combination of education and experience may also be considered. Prior experience leading culinary teams in a multi-unit F&B environment is essential.
3. A strong background in business acumen, leadership, interpersonal, and analytical skills, with the ability to adapt to the evolving needs of operations while maintaining a passion for service. Experience in menu development, purchasing, inventory control, food cost management, and creative innovation, alongside supporting marketing, promotions, and sales efforts.
4. Solid experience in budget planning, fiscal management, and comprehensive understanding and knowledge of profit and loss reporting.
5. Demonstrated service leadership qualities - capable of earning the respect and loyalty of peers, subordinates and upper management by working to serve both their needs and those of the company.
6. Proven history of developing and mentoring staff, with a firm commitment to delivering world class service both internal and externally.
7. Exceptional interpersonal and communication skills (written and verbal); with ability to address diverse audiences and conveying information clearly, concisely, and effectively.
Required Certifications (if any):
8. CEC credential desirable
9. CPR/First Aid/ AED certification preferred.
Physical Requirements
1. Some travel will be required. Applicants must be in possession of a valid driver's license and be able to travel by car or plane. Valid passport for international recruitment travel helpful.
2. Able to lift/pull up to fifty pounds daily; must be able to bend, stoop, kneel, squat, reach overhead/below, with full range of motion.
3. Good eye/hand coordination and balance.
4. Ability to work in a kitchen environment as well as indoors and outside with fluctuations in temperature conditions.
The Resort Executive Chef is responsible for overseeing all aspects of the culinary operations in the Resort Experience F&B department, supporting the goals of the Director of F&B, upholding Biltmore & Forbes standards to guarantee the satisfaction of guests, employees, and owners, with an emphasis on luxury and refinement that delivers a memorable dining experience.
The incumbent will lead, implement, and uphold a service and management philosophy that guides the staff, fosters the creation and delivery of world-class food and beverage offerings for The Inn on Biltmore Estate, a Forbes Four-Star rated hotel, including The Dining Room, Library Lounge, In-Room Dining, Banquets, Cottages, and Outdoor Activity Center.
The Resort Executive Chef will implement processes and controls to help the culinary areas meet and exceed their financial goals, have oversight for quality control of products, strategic insight and vision for the long-term development of culinary businesses, services, and staff. They will take an active leadership role in the strategic planning process, liaise with other estate departments, and represent Food & Beverage on task forces, committees, and planning teams as assigned. Actively involved in recruiting, training, and coordination of the estate's intern, extern, and management training programs. The incumbent will serve as a monthly participate on Leadership Team (LT), and assist with any future lodging expansion
Essential Job Duties
1. Lead, guide, manage, and evaluate the performance of direct reports including primarily Managers and technical professionals, as applicable, including menu development in alignment with outlet concepts presented in a timely manner for approval.
2. Oversees hiring, coaching, corrective action, and termination of employees as needed and in accordance with company policy in collaboration with HR.
3. Support F&B Director & Senior Leadership in developing and implanting operating plan(s) that guide the direction of the culinary program.
4. Coordinate the execution of operating plans and budgets, including costing recipes & menus, achieving labor and COGS targets, provides relevant data and rationale to support forecasting when requested.
5. Monitor and adjust key operational elements to address key performance indicators (KPI's) for the culinary team.
6. Develop, implement, and track day-to-day operational systems and processes that provide visibility into goals, progress, and potential obstacles for key initiatives and business goals.
7. Collaborate with other divisions and departments to carry out the organization's goals and objectives.
8. Review and analyze business procedures to maximize efficiency and effectiveness, including menu development, purchasing, equipment and labor models.
9. Ensures work environments are properly supplied and safety measures are in place to meet industry standards, health codes, ServeSafe requirements.
11. Communicate and explain new directives, policies, or procedures to managers; for major changes, meets with entire operations team to explain changes, answer questions, and drive employee engagement.
12. Create project plans and oversee the workflow related to projects within scope of responsibility.
13. Collaborate closely with Estate F&B and Talent Programs departments to recruit, develop, and train culinary interns, ensuring a high-quality educational experience and adherence to program standards.
Qualifications
1. Four-year culinary degree strongly preferred, along with additional education, training and/or certifications. A Certified Executive Chef (CEC) designation is highly desired, and a ServeSafe Production Manager certification required.
2. At least eight (8) years of culinary management experience in same or similar leadership positions within a luxury fine dining hotel/resort with a proven record leading fine dining concepts. An equivalent combination of education and experience may also be considered. Prior experience leading culinary teams in a multi-unit F&B environment is essential.
3. A strong background in business acumen, leadership, interpersonal, and analytical skills, with the ability to adapt to the evolving needs of operations while maintaining a passion for service. Experience in menu development, purchasing, inventory control, food cost management, and creative innovation, alongside supporting marketing, promotions, and sales efforts.
4. Solid experience in budget planning, fiscal management, and comprehensive understanding and knowledge of profit and loss reporting.
5. Demonstrated service leadership qualities - capable of earning the respect and loyalty of peers, subordinates and upper management by working to serve both their needs and those of the company.
6. Proven history of developing and mentoring staff, with a firm commitment to delivering world class service both internal and externally.
7. Exceptional interpersonal and communication skills (written and verbal); with ability to address diverse audiences and conveying information clearly, concisely, and effectively.
Required Certifications (if any):
8. CEC credential desirable
9. CPR/First Aid/ AED certification preferred.
Physical Requirements
1. Some travel will be required. Applicants must be in possession of a valid driver's license and be able to travel by car or plane. Valid passport for international recruitment travel helpful.
2. Able to lift/pull up to fifty pounds daily; must be able to bend, stoop, kneel, squat, reach overhead/below, with full range of motion.
3. Good eye/hand coordination and balance.
4. Ability to work in a kitchen environment as well as indoors and outside with fluctuations in temperature conditions.