Village Hotel Lead Line Cook - Full Time

BWM Biltmore Workforce Management; Asheville (NC); On-site; USD 35,000 - 45,000; Full time

Benefits offered by this job

Access to health clinic

40% off estate retail & dining

Paid vacation and holidays

Housing or childcare assistance

Job summary

BWM Biltmore Workforce Management in Asheville, NC, is seeking a Lead Cook III to work 32+ hours per week. This role includes assistance with food preparation, production, and quality control, alongside providing leadership to kitchen staff in absence of supervisors.

The ideal candidate should possess culinary experience in fine dining, with a focus on guest satisfaction and kitchen organization. The position also offers on-site health benefits and assistance programs.

Qualifications

• At least two years of culinary experience in a full-service restaurant.
• Demonstrated leadership and management experience preferred.
• Basic proficiency with Microsoft Word, Outlook, and Excel.

Responsibilities

• Assist in food preparation and production for quality control.
• Develop daily specials and work with culinary externs.
• Maintain cleanliness and organization of the kitchen.

Skills

Leadership experience

Culinary knowledge

Microsoft Office proficiency

Math skills

Food safety knowledge

Education

High school diploma

Two-year culinary degree

Job description

Job Description Full Time: a position working 32+ hours per week. The Lead Cook III position reports to the Demi and Restaurant Chef and will assist with food preparation, production, quality control and attaining profitability and revenue goals. This position may also offer leadership support to staff members in the absence of the supervisor, and will provide guidance and direction to line staff as needed. In addition, the Cook III may also be expected to serve as a resource for line staff in a particular area of food preparation and/or production. Other duties will include assisting with the development of daily specials, working with culinary externs and apprentices, and general operational support. Success will be measured by guest satisfaction, organization and kitchen cleanliness, attitude and product quality. Schedule will cover PM Shift, 2:00pm-10:00pm. Weekend availability required.

Benefits

• Access to Biltmore's on-site health clinic, wellness programs, and health fairs for all employees
• Year-round access to the estate gardens and grounds and 40% off estate retail & dining
• Employer subsidized health, life, dental, vision, and short term/long-term 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 upon eligibility)
• And much more!

Requirements

1. High school diploma. A two-year culinary degree, additional training, and/or industry certifications are preferred.
2. At least two (2) years of related culinary experience in a full-service restaurant, preferably in a fine dining/upscale setting. The ideal candidate will have had progressive leadership responsibilities in a multi-unit, luxury hotel/resort food and beverage operation with exposure to both a la carte and banquet dining service styles.
3. Demonstrated leadership experience and/or prior supervisory or management experience preferred. Should be capable of leading co-workers in the absence of supervisor.
4. Proven commitment to the delivery of world class service and products, and the ability to motivate staff to do the same.
5. Basic proficiency with Microsoft Word, Outlook, and Excel.
6. Basic math skills and the ability to develop, read, and execute recipes.
7. Must be able to follow prep and order sheets.
8. Strong knowledge of food product identification, fabrication and cooking methods; experience with inventory and cost control techniques helpful.
9. Ability to work closely with culinary externs and apprentices and assist in their education and professional development.

Physical Requirements

1. Able to sit, stand, twist, bend, push, pull, walk, and lift up to 50 pounds on a regular basis for periods of up to 10 hours or more per day.
2. Able to work effectively in a kitchen environment with extremes in temperature (heat, cold, humidity) for an extended period of time.

Essential Job Duties

1. Maintain a clean and well organized work area; ensure all equipment is well cleaned and maintained and in a safe and good working order; cleans and organizes all stations, coolers, sinks, and walk-ins for next shift.
2. Checks daily forecasts and BEOs in order to prepare, set-up properly, and for accurate information; writes and follows daily checklist consistently.
3. Accountable for proper rotation and dating of all food items
4. Ensure all items are prepared, garnished, and presented to quality standards; prepare and plan in advance to ensure all mis en place needed for next shift is ready.
5. Training for new staff; assists with development of interns, externs, and Level 1/2 cooks; serves as supervisor on duty in the absence of Demi Chef and Chef.
6. Check food items daily for quality and freshness.
7. Prepare and plan in advance to ensure items needed for next day are ready.
8. Possess the ability to write and follow daily check list consistently.
9. Cross- train on all lines to be proficient on all station as well as stewarding equipment in order to provide assistance as needed.

Biltmore is interested in people who strive for excellence; who are committed to working together, supporting each other, and sharing a sense of stewardship to protect this special place. Our employees shape and enrich extraordinary experiences for guests, using judgment and skills based on our Vanderbilt-inspired legacy of hospitality. We invite you to join our dedicated team. An offer of employment is conditional upon the result of a security background check, reference checks, and—for certain positions—a drug screen, a physical examination, credit report, and/or driving record report prior to the commencement of employment.