Job Details

Requisition Number 18-0035
Post Date 1/12/2018
Title Bistro Sous Chef
City Asheville
State NC
Employment Status Year-Round/Full-Time (1820+ hours/year)
Department F&B - Bistro

The Bistro Sous Chef supports the Restaurant Chef in managing the entire kitchen operations for the Bistro restaurant to include daily service, holiday menus, group functions, and special events. The Sous Chef is responsible for assisting with management of day to day operations of the culinary department, upholding service standards, and helping to meet and exceed profit goals. Responsibilities also include: ordering, receiving, and proper handling of product, developing new menu ideas, meeting with clients when appropriate, training staff and ensuring that all product represents Biltmore standards.  Position will also work with culinary apprentices and externs.


* Additional $200 Sign-On Bonus upon hire*

** We will be hosting a Food and Beverage Job Fair on Thursday, March 8th from 1pm - 5:30pm.

All interested applicants are encouraged to apply in advance. The event will be held at the Biltmore Career Center at 2 Hendersonville Rd. Ste. C. 


    ·         High school diploma required.  Additional education, training, and/or certification(s) preferred.  The ideal candidate will have a two or four-year culinary degree, culinary certification(s), and/or formal apprenticeship training.

    ·         Minimum of five (5) years related culinary management experience in a fine dining environment and/or luxury hotel/resort (4 or 5 star rating).  An equivalent combination of education, experience, and training may be considered.  The preferred candidate will have had dedicated a la carte experience, as well as exposure to managing banquet and/or catering service.

    ·         Experience in inventory/cost controls, fiscal planning and knowledge of profit and loss reporting; previous responsibility for food purchasing highly desirable.

    ·         Demonstrated “service” leadership qualities – able to develop the respect and loyalty of peers, subordinates and upper management by working to serve them as well as the company’s needs.

    ·         Proven commitment to the delivery of world class internal and external guest service, and the ability to motivate others to deliver the same.

    ·         Excellent communication skills (oral and written); ability to persuade others and communicate ideas and suggestions effectively, clearly, and concisely.  Should be comfortable addressing groups and possess solid public speaking skills.

    ·         Outstanding interpersonal skills to work with a variety and diverse group within the organization- line staff, supervisors, managers and estate leadership.  Will also be mentoring interns and externs in Biltmore’s culinary extern and apprenticeship programs.

    ·         Basic proficiency in Microsoft Outlook, Word, and Excel; must be able to quickly learn Biltmore’s history, products and services, and event booking systems.

    ·         Ability to be proactive and take initiative; must be able to exhibit an exceptional level of professionalism and good judgment and anticipate, address, and troubleshoot issues where needed.

    ·         Strong organizational, planning, and project and time management skills.  Must be able to prioritize work under deadlines with a focus on quality and details.

    ·         A team-builder: highly capable of resolving conflicts and motivating staff.

    ·         Ability to represent Biltmore with a wide variety of constituencies in a manner that positively reflects on the company.

    ·         Must have a valid driver’s license, a clean driving record for the past three (3) years, and be at least 19 years of age.


    Physical Requirements:


    • Requires moderate physical activity, handling of average-weight objects, up to 50 pounds, and standing and/or walking for up to ten (10) hours per day. 
    • Work environment involves some exposure to hazards or physical risks, which require following basic safety precautions.
    • The employee may work in an office, restaurant or kitchen, or outdoor environment with fluctuations in temperature and conditions (e.g. heat, cold, and/or humidity).


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