Demi Chef - Luxury Resort | AM Lead, Full-Time

The Biltmore Company; Asheville (NC); On-site; USD 25,000 - 36,000; Full time

Job summary

The Biltmore Company is seeking an AM Demi Chef for Village Social at the Biltmore Estate. Hours are typically 4am-12pm, with full-time status averaging 35+ hours weekly; starting pay begins at $22/hour with potential extra for higher experience.

Reporting to the Sous Chef and Executive Chef, you will supervise staff, help with daily specials, coordinate line stations, and support banquet and à la carte service while maintaining quality and profitability.

Qualifications

• High school diploma required; a two-year culinary degree and/or certifications preferred.
• Three or more years of related culinary experience in a full-service restaurant.
• Demonstrated leadership experience and ability to supervise in the absence of management.
• Proficiency with standard kitchen software and ability to read recipes and prep sheets.
• Ability to train coworkers and uphold quality, safety and cost control standards.

Responsibilities

• Lead and supervise staff to ensure smooth operations across a la carte and banquet dining.
• Assist the Sous Chef with planning, scheduling and performance management.
• Develop daily specials and coordinate with management on menu direction.
• Train coworkers on department standards and standard operating procedures.
• Maintain mise en place, check quality, and ensure consistent plating and presentation.
• Cross-train on all stations to ensure versatility and coverage during shifts.

Skills

Leadership

Staff supervision

Scheduling

Performance management

Training/coaching

Line cook experience

Recipe reading

Mise en place

Attention to detail

Education

High school diploma

Two-year culinary degree

Industry certifications

Tools

Microsoft Word

Outlook

Excel

Job description

The Biltmore Company is seeking an AM Demi Chef for Village Social at the Biltmore Estate. Hours are typically 4am-12pm, with full-time status averaging 35+ hours weekly; starting pay begins at $22/hour with potential extra for higher experience.

Reporting to the Sous Chef and Executive Chef, you will supervise staff, help with daily specials, coordinate line stations, and support banquet and à la carte service while maintaining quality and profitability.