Village Hotel Lead Line Cook - Reserve

The Biltmore Company; Reserve (LA); On-site; USD 24,000 - 34,000; Part time

Benefits offered by this job

Health clinic access

Healthcare coverage

Housing/childcare assistance

Estate discounts

Job summary

The Village Hotel in Reserve, LA is seeking a Lead Line Cook for part-time shifts. The Lead Cook III will assist with food preparation, production, quality control and help drive profitability and revenue goals.

The role may include leadership support in the absence of supervision and mentoring of junior staff. Requirements include a high school diploma with a two-year culinary degree preferred, at least two years in a full-service restaurant, and proficiency with Word, Outlook and Excel.

Qualifications

• High school diploma; a two-year culinary degree or equivalent preferred.
• At least two years of related culinary experience in a full-service restaurant.
• Progressive leadership responsibilities in luxury hotel/resort food and beverage.
• Ability to lead staff in the absence of a supervisor.
• Basic math, and ability to read/execute recipes.
• Proficiency with Word, Outlook, and Excel.
• Ability to follow prep and order sheets.
• Knowledge of food identification, fabrication and cooking methods; cost control data helpful.
• Experience mentoring interns and apprentices.

Responsibilities

• Maintain a clean, well-organized work area and ensure equipment is safe and functional.
• Review daily forecasts and BEOs; prepare and set up properly.
• Rotate and date all food items to ensure quality and safety.
• Prepare items to quality standards and mise en place for next shift.
• Train new staff; supervise interns and junior cooks when needed.
• Check daily food quality and freshness.
• Plan ahead to ensure items for the next day are ready.
• Write and follow daily checklists consistently.
• Cross-train on all lines and stewarding equipment to assist as needed.

Skills

Leadership

Culinary knowledge

Food safety

Education

High school diploma

Two-year culinary degree preferred

Tools

Microsoft Word

Microsoft Outlook

Microsoft Excel

Job description

Village Hotel Lead Line Cook - Reserve### Village Hotel Lead Line Cook - ReserveApply: Biltmore Estate: Part time: Posted Yesterday: JR103640**Job Description**The starting pay range for this position begins at $21/hour and is based on the level of qualifications and relevant experience above the minimum requirements. 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. **Benefits include:*** 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.