AM Demi Chef Lead Kitchen for Fine Dining & Events

Biltmore; Asheville (NC); In loco; USD 25.000 - 36.000; Tempo pieno

Descrizione del lavoro

Biltmore is seeking a Demi Chef to join our luxury dining operation. The position starts around 4am and runs until noon, with a full-time schedule averaging 35+ hours per week.

The incumbent will assist the Sous Chef with staff supervision, quality control, and achieving profitability for both à la carte and banquet services. Ideal candidates have a minimum of three years in a high-end restaurant, leadership experience, and strong knowledge of recipes, inventory, and cost control.

Competenze

• Must have a high school diploma; two-year culinary degree preferred.
• At least three years of culinary experience in a full-service restaurant, preferably fine dining/luxury hotel setting.
• Demonstrated leadership and ability to supervise in the absence of management.
• Knowledge of recipes, cost control, and inventory practices.
• Ability to follow prep and order sheets and present items to standard quality.

Mansioni

• Maintain a clean, organized work area and properly cleaned equipment.
• Lead staff on shift; train coworkers on departmental standards.
• Follow standard operating procedures and daily checklists.
• Plan for service by reviewing forecasts and mise en place needs.
• Rotate, store, and date all food items properly; ensure quality and presentation.
• Cross-train on all stations to be proficient across lines.

Conoscenze

Leadership

Staff supervision

Cost control

Inventory management

Mise en place planning

Attention to detail

Team coordination

Formazione

High school diploma

Two-year culinary degree

Strumenti

Microsoft Word

Outlook

Excel

Descrizione del lavoro

Biltmore is seeking a Demi Chef to join our luxury dining operation. The position starts around 4am and runs until noon, with a full-time schedule averaging 35+ hours per week.

The incumbent will assist the Sous Chef with staff supervision, quality control, and achieving profitability for both à la carte and banquet services. Ideal candidates have a minimum of three years in a high-end restaurant, leadership experience, and strong knowledge of recipes, inventory, and cost control.