Biltmore Country Club was founded in 1926. We have a very active membership of 350 families that utilize all of the Club facilities generating 1 million dollars in food revenue annually. Dining facilities include a casual grill, semi formal dining room, outdoor patio and private party facilities from 10 to 220 people. Dining at Biltmore has always been a highlight for our membership that posses very high expectations. In addition to the wonderful dining options, Biltmore offers the following:
• 18 Hole Golf Course
• Private Lake, Beach and Pool • Full Service Tennis Operation • Dynamic Social Functions
The Sous Chef position reports to the Executive Chef and will be responsible for the day to day culinary operations and management of the line staff for our Ala Carte dining facilities. This position will work closely with the Executive Chef in developing creative menus and ensuring that all culinary offerings exceed our member's expectations. This individual will also supervise, train and develop the culinary staff to ensure the strictest quality standards and services are achieved. The Sous Chef will assists the Executive Chef in ordering of product, monitoring of labor and food budgets and inventory control.
A Culinary degree is needed with a minimum of 2 years of proven culinary experience in a private club or upscale full service dining facility. Candidate must be able to demonstrate the ability to effectively manage a line staff while maintaining the highest quality of service standards, cleanliness, sanitation and safety. Menu creativity and sound costing methods are synonymous with this position.
This is an excellent opportunity for an individual looking to showcase their culinary talents in a great working environment. This position will offer a competitive compensation package. All resumes will be handled confidentially.
Contact; Mike Battaglia
Executive Chef, Biltmore Country Club, North Barrington, IL