Bistro - Line Cook - Full Time

Biltmore; Asheville (NC); On-site; USD 22,730 - 32,373; Full time

Job summary

Biltmore is seeking a Line Cook to prepare food products for dining, banquet, and a la carte services. Candidates should have at least one year of culinary experience, preferably in fine dining. Duties include maintaining a clean work area, following food sanitation procedures, and effectively communicating with the team. This position works flexible shifts, including weekends and holidays, in a fast-paced kitchen environment. Strong organizational and teamwork skills are essential.

Qualifications

• At least one year of culinary experience in a full-service restaurant.
• Demonstrated commitment to providing guest service.
• Knowledge of food sanitation procedures; SERV Safe certification preferred.

Responsibilities

• Prepare food products to Biltmore’s standards for all services.
• Maintain a clean and organized work area.
• Communicate effectively with co-workers and supervisors.

Skills

Culinary experience

Food sanitation knowledge

Teamwork

Organizational skills

Problem-solving

Education

High school diploma

Culinary training/certification

Job description

Overview

The starting pay range for this position begins at $20/hour and is based on the level of qualifications and relevant experience above the minimum requirements.

The Line Cook is responsible for preparing food products that represent Biltmore’s standards for all dining, banquet and a la carte services. Cook IIs are generally charged with the a la carte line work, hot food and pantry preparation, as well as banquet and buffet production. The success of this position will be measured by guest satisfaction, cleanliness, organization, product quality, consistency and timeliness of service.

Schedule

Shift varies to full Lunch, Dinner or Banquets. Weekends and holidays are a requirement of this job. Schedule may vary, but is generally 2:30pm to 11pm

Requirements

• High school diploma. Culinary training and/or certifications preferred.
• At least one year of related culinary experience in a full-service restaurant. The ideal candidate will have had two years of prior experience in a fine dining/upscale dining environment. An equivalent combination of education and experience may be considered.
• Demonstrated commitment to providing world class guest service and stellar dining experiences.
• Knowledge of food sanitation procedures. SERV Safe certification preferred.
• Ability to work effectively in a fast-paced, team dynamic environment with time sensitivities and production deadlines.
• Strong organizational, planning and time management skills.
• Read and execute recipes.
• Work effectively with minimal supervision.
• Take initiative and be proactive where appropriate.
• Exercise good judgment and creatively problem solve as necessary.
• Be professional in both appearance and demeanor at all times.
• Experience on a cooking line (fry, grill, sauté', etc.) is preferred.

Physical Requirements

• Able to sit, stand, bend, push, pull, walk, and lift up to 50 pounds on a regular basis for periods of up to 10 hours a day.
• Able to work effectively in a kitchen environment with occasional extremes in temperature (heat, cold, humidity) for an extended period of time.
• Must be at least 18 years of age.

Essential Job Duties

• Maintain a clean and well organized work area and participate in ensuring all equipment is properly cleaned, maintained and in safe, good working order.
• Double check daily forecasts to prepare and set up properly.
• Accountable for proper rotation, storage, and dating of all food items.
• Cross-train on all lines to provide backup assistance as needed.
• Train on stewarding equipment to provide assistance as needed.
• Responsible for communicating effectively and professionally with fellow co-workers and supervisors within area of responsibility and within other property locations.
• Work closely with chefs to develop menus and plating designs, ordering of food items, inventories and food controls, and participate in the training of Cook I and stewards in accordance to department standards.
• Be a team player; top candidates will have proven teamwork abilities while operating in a fast paced kitchen environment; the ability to work cohesively with a team, accept and respond appropriately to feedback and prioritize duties are a measure of success in this position.