Inn Line Cook II - Full Time

Biltmore; Asheville (NC); On-site; USD 30,000 - 40,000; Full time

Job summary

An established industry player is seeking a dedicated Inn Line Cook II to join their culinary team. This full-time role involves preparing high-quality food for various dining experiences while ensuring cleanliness and organization in the kitchen. Candidates should have a passion for exceptional guest service and possess culinary skills to thrive in a fast-paced environment. If you are ready to take your cooking career to the next level and work with a talented team, this opportunity is perfect for you.

Qualifications

• 1+ years of culinary experience in a full-service restaurant.
• Knowledge of food sanitation; ServSafe certification preferred.

Responsibilities

• Prepare food products that meet quality standards across all dining services.
• Maintain a clean and organized work area and equipment.

Skills

Culinary Skills

Teamwork

Time Management

Food Sanitation Knowledge

Recipe Execution

Education

High School Diploma

Job description

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

Job Summary

The Cook II is responsible for preparing food products that meet Biltmore’s standards across all dining, banquet, and à la carte services. This role involves line work, hot food and pantry prep, as well as banquet and buffet production. Success is measured by guest satisfaction, cleanliness, organization, product quality, consistency, and timeliness. The incumbent also provides support to leadership, the department, and the company.

1. Maintain a clean and organized work area, ensuring all equipment is properly cleaned, maintained, and safe.
2. Review daily forecasts to prepare and set up accordingly.
3. Ensure 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 assist as needed.
6. Communicate effectively and professionally with co-workers and supervisors within and across property locations.
7. Collaborate with chefs on menu development, plating, food ordering, inventory, and training of Cook I and stewards.
8. Work as a team, demonstrating excellent teamwork skills in a fast-paced kitchen environment, accepting feedback, and prioritizing duties effectively.

Qualifications

• High school diploma preferred; not required.
• At least one year of culinary experience in a full-service restaurant; two years in fine/upscale dining preferred.
• Commitment to providing exceptional guest service.
• Knowledge of food sanitation; ServSafe certification preferred.
• Ability to work effectively under time constraints in a team environment.
• Strong organizational and time management skills.
• Ability to read and execute recipes, work independently, and take initiative.
• Professional appearance and demeanor at all times.
• Experience on a cooking line (fry, grill, sauté) is preferred.

Physical Requirements

• Ability to sit, stand, bend, push, pull, walk, and lift up to 50 pounds for up to 10 hours a day.
• Work effectively in a kitchen environment with temperature extremes.
• Must be at least 18 years old.