Deerpark Line Cook - Full Time

Biltmore; Biltmore (FL); On-site; USD 17,000 - 28,000; Full time

Benefits offered by this job

On-site health clinic and wellness

Free employee meals

Up to 12 Biltmore Tickets annually

Insurance including health, life, and/

Paid vacation and holidays

Discounts at estate shops and dining

Job summary

The Line Cook II at Biltmore prepares high-quality dishes across dining, banquet and a la carte services while maintaining the estate’s standards. The role emphasizes guest satisfaction, cleanliness, organization, and timely service in a fast-paced kitchen.

Minimum one year of relevant experience is required, with two years in fine dining preferred. Culinary training and ServSafe knowledge are desirable to uphold safety and quality expectations.

Qualifications

• High school diploma; culinary training preferred.
• At least 1 year in a full-service restaurant; 2 years in fine dining preferred.
• Knowledge of food safety and sanitation; ServSafe a plus.
• Ability to work in a fast-paced, team-based kitchen with deadlines.
• Read and execute recipes; work with minimal supervision.
• Professional appearance and demeanor; strong guest service mindset.

Responsibilities

• Maintain clean, organized work area and ensure equipment is safe and functioning.
• Prepare and set up per daily forecasts; manage food rotation, storage and dating.
• Cross-train on all lines; provide backup as needed.
• Assist chefs with menu development, plating, inventory and food control.

Skills

Culinary skills

Teamwork

Time management

Food sanitation

Education

HS Diploma

Tools

ServSafe

Job description

Job Description

Full-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 employees
• Free employee meals for each shift
• Up to 12 Biltmore Tickets annually
• Employer 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 employees
• And much more!

Requirements

1. 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 Duties

1. 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.