Deerpark Line Cook - Full Time

Biltmore-Estate; Asheville (NC); On-site; USD 19,000 - 25,000; Full time

Benefits offered by this job

On-site health clinic

Free employee meals

Insurance: health, life, dental,vision

Paid vacation and holidays

Discounts to estate shops/restaurants

Job summary

Biltmore Workforce Management is seeking a Line Cook II to prepare high-quality dishes for dining, banquet, and a la carte services. The role involves hot line and pantry work, banquet production, and ensuring guest satisfaction with timely service.

Ideal candidate has 1+ year of culinary experience, ServSafe knowledge, and ability to work in a fast-paced, team-driven kitchen. Benefits include on-site health clinic, meals, and more.

Qualifications

• High school diploma; culinary training preferred.
• 1+ year of related culinary experience in a full-service restaurant; two years in fine dining preferred.
• Commitment to world-class guest service and dining experiences.
• Knowledge of food sanitation procedures; ServSafe preferred.
• Ability to work in a fast-paced, team environment with deadlines.
• Strong organizational and time management skills; read and follow recipes.
• Ability to work with minimal supervision and be proactive.
• Team player with ability to accept feedback and prioritize duties.

Responsibilities

• Maintain a clean, organized work area and ensure equipment is clean and safe.
• Double-check daily forecasts to prepare and set up properly.
• Rotate, store, and date all food items properly.
• Cross-train on lines to provide backup support as needed.
• Train on stewarding equipment and assist as needed.
• Communicate professionally with coworkers and supervisors.
• Work with chefs to develop menus, plating designs, and inventory controls.
• Experience on a cooking line (fry, grill, saute) is preferred.

Education

High school diploma

Culinary training

Tools

ServSafe certification

Kitchen equipment knowledge

Job description

Job DescriptionFull-time employees are expected to work a minimum of 1,820 hours (approximately 35 hours/week or more) throughout the year. Schedule varies and is dependent on group business. Overtime may be available based on business levels and operational needs.The 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.