Inn Lead Cook - Full Time

Biltmore; Asheville (NC); On-site; USD 10,000 - 60,000; Full time

Job summary

An established industry player in hospitality seeks a dedicated Inn Lead Cook to join their team. This full-time position offers an exciting opportunity to showcase your culinary skills in a dynamic kitchen environment. You will be responsible for food preparation, quality control, and mentoring junior staff while ensuring guest satisfaction and operational efficiency. With access to on-site health resources and generous employee discounts, this role is perfect for those passionate about culinary excellence and leadership. If you thrive in a fast-paced environment and are committed to delivering top-notch service, this opportunity is for you.

Benefits

Access to on-site health clinic

40% off estate retail & dining

Employer-subsidized health, life, dental, vision insurance

Paid vacation and holidays

Monthly housing or childcare assistance

Qualifications

• 2+ years of culinary experience in a full-service restaurant.
• Preferred leadership or supervisory experience in a kitchen setting.

Responsibilities

• Prepare and present food items to quality standards.
• Train new staff and assist with development of interns and externs.
• Maintain a clean and organized work area.

Skills

Culinary Skills

Leadership

Food Quality Control

Recipe Development

Microsoft Office (Word, Outlook, Excel)

Education

High School Diploma

Culinary Degree

Job description

Join to apply for the Inn Lead Cook - Full Time role at Biltmore

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Join to apply for the Inn Lead Cook - Full Time role at Biltmore

Job Description

The starting pay range for this position begins at $21.00/hour and is based on the level of qualifications and relevant experience above the minimum requirements.

Overtime may be available based on business levels and operational needs.

The Lead Cook position reports to the Demi and Sous Chefs, working on the line, organizing, prepping, and assisting with banquets. Responsibilities include food preparation, production, quality control, and achieving profitability and revenue goals. The role may also involve leadership support in the absence of supervisors and providing guidance to staff. Additional duties include developing daily specials, mentoring externs and apprentices, and operational support. Success is measured by guest satisfaction, organization, kitchen cleanliness, attitude, and product quality. The incumbent will also support the department, leadership, and company.

Benefits include:

• Access to Biltmore's on-site health clinic, wellness programs, and health fairs for all employees
• Year-round access to estate gardens and grounds, and 40% off estate retail & dining
• Employer-subsidized health, life, dental, vision, and disability insurance (for Full-Time positions)
• Paid vacation, holidays, and SEL (for Full-Time positions)
• Monthly housing or childcare assistance and home purchase assistance (dependent on eligibility)
• And much more!

Essential Job Duties:

• Maintain a clean, organized work area; ensure equipment is well maintained and safe; clean stations, coolers, sinks, and walk-ins for the next shift.
• Check daily forecasts and BEOs for proper preparation; follow daily checklists.
• Ensure proper rotation and dating of all food items.
• Prepare and present items to quality standards; plan ahead for next shift's needs.
• Train new staff; assist with development of interns, externs, and cooks; serve as supervisor on duty when needed.
• Check food quality and freshness daily.
• Prepare in advance for the next day's needs.
• Write and follow daily checklists consistently.
• Cross-train on all lines and stewarding equipment to provide assistance as needed.

Qualifications:

• High school diploma; culinary degree, additional training, or certifications preferred.
• At least two (2) years of culinary experience in a full-service restaurant, preferably in a fine dining/upscale setting.
• Leadership or supervisory experience preferred.
• Commitment to delivering world-class service and products.
• Proficiency with Microsoft Word, Outlook, and Excel.
• Basic math skills and recipe development/reading skills.
• Knowledge of food identification, fabrication, cooking methods, inventory, and cost control.
• Ability to mentor externs and apprentices.

Physical Requirements:

• Ability to sit, stand, twist, bend, push, pull, walk, and lift up to 50 pounds for extended periods.
• Work effectively in a kitchen environment with temperature extremes.

Seniority level

• Mid-Senior level

Employment type

• Full-time

Job function

• Management and Manufacturing

Industries

• Hospitality