Line Cook II — Upscale Dining, Excellent Benefits

The Biltmore Company; Asheville (NC); On-site; USD 19,000 - 28,000; Part time

Benefits offered by this job

Health clinic access

Free employee meals

Up to 12 estate tickets annually

Insurance (health, life, dental, etc.)

Paid vacation and holidays

Employee discounts

Job summary

The Biltmore Company is seeking a Line Cook II for the Deerpark area on a flexible, part-time schedule at Biltmore Estate. You will handle hot foods and pantry, contribute to banquet and a la carte service, and support kitchen operations to ensure guest satisfaction.

Ideal candidates have 1+ year in a full-service setting; fine dining experience is a plus. Responsibilities include maintaining food safety standards and collaborating with chefs on menus and plating designs.

Qualifications

• 1+ year of related culinary experience in a full-service restaurant.
• Two years of prior experience in fine dining/upscale dining preferred.
• Knowledge of food sanitation procedures; ServSafe preferred.

Responsibilities

• Maintain a clean and well organized work area and ensure equipment is cleaned and safe.
• Double check daily forecasts to prepare and set up properly.
• Rotate, store, and date all food items properly.
• Cross-train on all lines to provide backup as needed.
• Train on stewarding equipment to provide assistance as needed.
• Communicate effectively with co-workers and supervisors within area.
• Work with chefs to develop menus, plating designs, and order food items.
• Experience on a cooking line (fry, grill, saute) is preferred.

Skills

Teamwork

Time management

Read and execute recipes

Food sanitation knowledge

Education

High school diploma

Culinary training/certifications preferred

Job description

The Biltmore Company is seeking a Line Cook II for the Deerpark area on a flexible, part-time schedule at Biltmore Estate. You will handle hot foods and pantry, contribute to banquet and a la carte service, and support kitchen operations to ensure guest satisfaction.

Ideal candidates have 1+ year in a full-service setting; fine dining experience is a plus. Responsibilities include maintaining food safety standards and collaborating with chefs on menus and plating designs.