Bistro Demi Chef - Full Time

Biltmore; Asheville (NC); On-site; USD 10,000 - 60,000; Full time

Job summary

A leading hospitality company seeks a Demi Chef to join their exceptional culinary team in Asheville. This full-time position, averaging over 35 hours per week, involves supervising staff, maintaining quality control, and working in both a la carte and banquet settings. Ideal candidates will possess strong leadership skills and culinary expertise, ensuring a memorable dining experience for guests.

Qualifications

• High school diploma required; two-year culinary degree preferred.
• At least 3 years of culinary experience in a full-service restaurant.
• Demonstrated leadership and supervisory experience essential.

Responsibilities

• Assist Sous Chef with staff supervision and quality control.
• Coordinate daily specials and manage staff performance.
• Ensure kitchen cleanliness and adherence to safety standards.

Skills

Leadership

Culinary Skills

Customer Service

Inventory and Cost Control

Education

High school diploma

Two-year culinary degree

Tools

Microsoft Word

Outlook

Excel

Job description

14 hours ago Be among the first 25 applicants

Get AI-powered advice on this job and more exclusive features.

Job Description

The starting pay range for this position begins at $21/hour; additional compensation can be considered for candidates with higher amounts of experience above the minimum requirements. Full Time: a position averaging 35+ hours per week.

The Demi Chef position reports to the Sous Chef and Executive Chef and will assist the Sous Chef with staff supervision, quality control, and attaining profitability and revenue goals in both the a la carte and banquet/event operations. This position requires strong leadership skills and will supervise staff members in the absence of the Sous Chef. Other duties include coordinating with management on the development of daily specials, providing direction for line staff, scheduling and performance management, working with culinary externs and apprentices, and general operational support. Success will be measured by guest satisfaction, organization and kitchen cleanliness, attitude, and product quality.

Schedule can vary; weekend availability required.

Qualifications:

• High school diploma. A two-year culinary degree, additional training, and/or industry certifications are strongly preferred. Applicants must be 19+ years of age.
• At least three (3) years of related culinary experience in a full-service restaurant, preferably in a fine dining/upscale setting. The ideal candidate will have had progressive leadership responsibilities in a multi-unit, luxury hotel/resort food and beverage operation with exposure to both a la carte and banquet dining service styles.
• Demonstrated leadership experience and/or prior supervisory or management experience. Should be capable of leading co-workers in the absence of management.
• Proven commitment to the delivery of world-class service and products, and the ability to motivate staff to do the same.
• Basic proficiency with Microsoft Word, Outlook, and Excel.
• Basic math skills and the ability to develop, read, and execute recipes.
• Must be able to follow prep and order sheets.
• Extensive knowledge of food product identification, fabrication, and cooking methods; experience with inventory and cost control techniques helpful.
• Ability to present a professional image at all times in accordance with company standards.

Essential Job Duties:

• Maintain a clean and well-organized work area.
• Ensure all equipment is properly cleaned, maintained, and in safe working order.
• Clean and organize all stations, coolers, and walk-ins for the next shift.
• Train coworkers on all department standards.
• Follow standard operating procedures.
• Double-check daily forecasts to properly plan and prepare for service.
• Responsible for proper rotation, storage, and dating of all food items.
• Ensure all items are properly prepared, garnished, and consistently presented to Biltmore’s quality standards.
• Ensure all items are prepared, garnished, and presented to meet and/or exceed department standards.
• Responsible for all prepared products on station.
• Check all food items daily for quality and freshness.
• Prepare and plan in advance to ensure all mise en place needed for the next shift is ready.
• Write and follow daily checklists consistently.
• Cross-train on all lines to be proficient on all stations.

Physical Requirements:

• Able to sit, stand, twist, bend, push, pull, walk, and lift up to 50 pounds regularly for up to 10 hours a day.
• Able to work effectively in a kitchen environment with occasional extremes in temperature and conditions (heat, cold, humidity).

Seniority level

• Mid-Senior level

Employment type

• Full-time

Job function

• Management and Manufacturing

Industries

• Hospitality