Deerpark Line Cook - Flex

Biltmore Workforce Management; Asheville (NC); On-site; USD 21,000 - 32,000; Full time

Benefits offered by this job

On-site health clinic

Free employee meals

Health, life, dental, vision insurance

Paid vacation and holidays

Discounts to estate shops/restaurants

Job summary

Biltmore Workforce Management in Asheville, NC is seeking a Line Cook II to prepare foods for dining, banquet, and a la carte services. The role emphasizes high-quality plating, timely execution, and guest satisfaction in a fast-paced kitchen environment.

Requirements include a high school diploma; culinary training preferred; 1+ year in a full-service restaurant (2 years in fine dining preferred); ServSafe preferred; strong teamwork and time-management skills are essential.

Qualifications

• High school diploma required; culinary training preferred.
• At least 1 year of culinary experience in a full-service restaurant; 2 years in fine dining preferred.
• ServSafe certification preferred.
• Ability to work in a fast-paced, team environment with deadlines.
• Strong organizational and time-management skills.
• Read and execute recipes with attention to detail.

Responsibilities

• Maintain a clean, well-organized work area; ensure equipment is clean and safe.
• Prepare hot foods and pantry items; assist with banquet/buffet production.
• Coordinate with chefs on menus, plating designs, and inventories.
• Cross-train on all lines to provide backup support.
• Communicate professionally with co-workers and supervisors.
• Work on a busy kitchen line (fry, grill, saute) as assigned.

Skills

Food safety awareness

Teamwork

Time management

Read recipes

Education

High school diploma

Culinary training/certifications

Job description

Job DescriptionThe Line Cook II 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 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.Benefits Include:Access to Biltmore's on-site health clinic, wellness programs, and health fairs for all employeesFree employee meals for each shiftUp to 12 Biltmore Tickets annuallyEmployer subsidized health, life, dental, vision, and short term/long-term disability insurance (for Full-Time positions)Paid vacation, holiday, sick/emergency leave (for Full-Time positions)Discounts to estate retail shops and restaurants, and other area businesses for all employeesAnd much more!Requirements1. High school diploma. Culinary training and/or certifications preferred.2. 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.3. Demonstrated commitment to providing world class guest service and stellar dining experiences.4. Knowledge of food sanitation procedures. ServSafe certification preferred.5. Ability to work effectively in a fast-paced, team dynamic environment with time sensitivities and production deadlines.6. Strong organizational, planning and time management skills.7. Read and execute recipes.8. Work effectively with minimal supervision.9. Take initiative and be proactive where appropriate.10. Exercise good judgment and creatively problem solve as necessary.11. Be professional in both appearance and demeanor at all times.12. 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 feedback and prioritize duties are a measure of success in this position.Essential Job Duties1. Maintain a clean and well organized work area and participates in ensuring all equipment is properly cleaned, maintained and in safe, good working order.2. Double check daily forecasts to prepare and set up properly.3. Accountable for proper rotation, storage, and dating of all food items.4. Cross-train on all lines to provide backup assistance as needed.5. Train on stewarding equipment to provide assistance as needed.6. Responsible for communicating effectively and professionally with fellow co-workers and supervisors within area of responsibility and within other property locations.7. 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.8. Experience on a cooking line (fry, grill, sautee', etc. ) is preferred.Physical Requirements:1. Able to sit, stand, twist, bend, push, pull, walk, and lift up to 50 pounds on a regular basis for periods of up to 10 hours a day.2. Able to work effectively in a kitchen environment with occasional extremes in temperature (heat, cold, humidity) for an extended period of time.