Lead Line Cook – Luxury Hotel Kitchen Leader

BWM Biltmore Workforce Management; Asheville (NC); Sur place; USD 24 000 - 34 000; Plein temps

Avantages offerts par ce poste

Access to on-site health clinic and 24

40% off estate retail & dining

Résumé du poste

Biltmore Estate is seeking a Lead Cook III to support food preparation, production, and quality control while achieving profitability goals. This role may provide leadership in the absence of the supervisor and will guide line staff in a particular area of food preparation and/or production.

Responsibilities include developing daily specials, working with culinary externs and apprentices, and ensuring guest satisfaction, kitchen cleanliness, and product quality.

Qualifications

• High school diploma required; a two-year culinary degree or relevant training preferred.
• Minimum two years of related culinary experience in full-service settings; progressive leadership preferred.
• Experience leading staff in absence of supervisor and driving world-class service.

Responsabilités

• Maintain clean, organized work areas and ensure equipment is safe and operational.
• Mentor interns and externs; supervise line cooks in the absence of the Demi/Chef.
• Check daily forecasts and menus; follow daily checklists and rotate items properly.
• Prepare items to quality standards; ensure mise en place for next shift.
• Train staff; assist with education of junior cooks; supervise as needed.
• Ensure quality and freshness of all food items daily.
• Plan ahead for next day needs and maintain consistent checklists.
• Cross-train on all lines and stewarding equipment to provide coverage.

Connaissances

Leadership

Team supervision

Food preparation

Quality control

Cost awareness

Staff training

Menu planning

Food safety

Microsoft Word

Outlook

Excel

Formation

High school diploma

Two-year culinary degree or equivalent training

Outils

Microsoft Word

Microsoft Excel

Outlook

Description du poste

Biltmore Estate is seeking a Lead Cook III to support food preparation, production, and quality control while achieving profitability goals. This role may provide leadership in the absence of the supervisor and will guide line staff in a particular area of food preparation and/or production.

Responsibilities include developing daily specials, working with culinary externs and apprentices, and ensuring guest satisfaction, kitchen cleanliness, and product quality.