Line Cook I

Position Summary The Cook I is responsible for preparing the menu items contracted for all Biltmore Hotel Banquet Events, as well as, restaurant a la carte items. They must maintain Biltmore Hotel Standards, which include high quality food, excellent presentation and quick food production for an overall dining experience. A Cook I needs minimal supervision, is able to prepare meals for special dietary needs and can help train and guide the progression of a Cook II up the kitchen hierarchy. This position requires consistent adherence to policies and procedures of the department as outlined in the Biltmore Standard Operating Procedures (BSOP’S). Description The Cook I is responsible for preparing the menu items contracted for all Biltmore Hotel Banquet Events, as well as, restaurant a la carte items. They must maintain Biltmore Hotel Standards, which include high quality food, excellent presentation and quick food production for an overall dining experience. A Cook I needs minimal supervision, is able to prepare meals for special dietary needs and can help train and guide the progression of a Cook II up the kitchen hierarchy. This position requires consistent adherence to policies and procedures of the department as outlined in the Biltmore Standard Operating Procedures (BSOP’S). Responsibilities Work Cook station and assist all other stations in the kitchen. Execute all menu items, for all meal periods, in the assigned kitchen. Understand work safety and emergency procedures. Expedite a la carte orders or work flow assignments effectively in the absence of the Chef or Sous Chef. Fully understand the importance of and have the ability to utilize standard recipes. Must be able to produce all food items used in your assigned kitchen including, but not limited to: Producing Mother Sauces, all stocks and have the ability to utilize them to make any other needed sauce. Competent in fabricating all meat, fish and poultry. Understand the differences and uses of all herbs and types of seasonings. Basic Garde Manger Skills such as fruit displays, canapé production, display cold food, amenities, pates, dressings and cold sauces. Ability to produce basic specialty dishes such as Paella, Stews, gumbo, etc. Knowledge and the ability to produce various types of foods such as French, Italian, Mediterranean, Asian, Caribbean, etc. Understand all the basic cooking methods and if necessary able to train Cook II on: Ex. Braising, Poaching, Roasting, Steaming, Saute, Grilling, and Blanching. Possess excellent knife skills, ability to cut all vegetables and fruits in all utilized cuts and have the ability to train and monitor others with minimal supervision. Possess the skills to accomplish any task given by the Banquet Chef, Sous Chef, Garde Manger Chef or Chef de Cuisine. Calculate, communicate, and write requisitions. Follow all house rules and by maintaining a positive attitude at all times. Assist the Banquet Chef, Sous Chef, Garde Manger, Chef, or Ched du Cuisine to insure that all required prep for the next day is completed of the needed quantity and expected quality, which assist in meeting both our food and payroll costs. Maintain expected timeliness of orders from the kitchen to the dining room. Ensure that all given tasks are completed daily before you leave for the day and that you communicate your departure with the manager on duty. Assure that all daily cleaning and organizational standards are met consistently throughout the day in both storage and production areas. Assist the Chef by insuring that yourself, as well as, all other ambassadors maintain all expected food handling procedures. Consistently maintain camaraderie and professional etiquette with your peers at all times. Complete any other task given with enthusiasm, dedication and professionalism Other duties as assigned Requirements Experience and Education Required Education A High School Diploma is required Experience Minimum of three to four years’ as a Cook in a hotel or restaurant with similar styles and standards. Some fine dining experience, production and service preferred Skills Required Must be able to: Speak, read, write and understand the English language. Compute accurate mathematical calculations. Provide legible communication and directions. Perform job functions with attention to detail, speed and accuracy. Prioritize and organize. Must have excellent knowledge of the Miami area and the beaches. Think clearly, remaining calm and resolving problems using sound judgment. Follow directions thoroughly. Understand guest’s service needs. Work cohesively with co-workers as part of a team. Work with minimal supervision. Maintain confidentiality of guest information and pertinent resort data. Use a computer keyboard and possess basic typing skills. Possess moderate to advanced computer skills. Work in a dynamic and constantly changing environment. Adept to multitasking. Physical Demands Must be able to: Move, lift, carry, push, pull, and place objects weighing less than or equal to 50 pounds without assistance Stand, sit, or walk for an extended period of time or for an entire work shift Reach overhead and below the knees, including bending, twisting, pulling, and stooping Use, carry, and operate all necessary office equipment using finger dexterity. Communicate with employees, managers, subordinates and guests through verbal communication, hearing ability, and visual acuity. Visually look at a computer for extended periods of time. Adapt to moderate temperatures in the hotel as thermostat is controlled by hotel environmental systems. Most work tasks are performed indoors. Success Criteria Team Player Demonstrates co-operation within the team and with other departments Listens carefully and works well with others Has a positive influence on others in the team and clearly enjoys working with people Learn, teach and grow a team through challenges – self-improvement. Guest Focused Anticipates guests’ needs and is sensitive to people from all cultures Has a natural, warm smile and a friendly and passionate approach Demonstrates confident, helpful and genuine behavior with internal and external guests Both internal and external guest feedback and recognition. Delivers their Best Has energy and sense of urgency for his/her work Resourceful, makes things happen and looks for ways to work more efficiently Always looks their best and acts appropriately (e.g. approaching guests, body language) Composed Able to stay calm under pressure Demonstrates maturity and ability to cope with the unexpected Never lets personal feelings interfere with delivering the highest standards Trustworthy and responsible Excellent records of attendance and punctuality Is reliable and demonstrates the ability to work without supervision Demonstrates a high level of personal integrity, honesty and trust Time Management Uses his/her time effectively and efficiently; values time, concentrates his/her efforts on the more important priorities; gets more done in less time than others; can attend to a broader range of activities. Makes decisions in a timely manner. Listening Practices attentive and active listening; has the patience to hear people out; can accurately restate the opinions of others even when he/she disagrees. Licenses or Certifications Food Handling Certificate Standard Specifications Requirements are representative of minimum levels of knowledge, skills and/or abilities. To perform this job successfully, the incumbent will possess the abilities or aptitudes to perform each duty proficiently. Some requirements may exclude individuals who pose a direct threat or significant risk to the health and safety of themselves, other employees or guests. A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions. This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time. This job description reflects the job content at the time of writing and will be subject to periodic change in light of changing operational and environmental requirements. Such changes will be discussed with the job holder and the job description amended accordingly. This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. Due to the nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the hotel which may include overtime, weekends and holidays. The employee will carry out any other duties as are within the scope, spirit and purpose of the job as requested by the line manager or Head of Department/Division. The employee will actively follow The Biltmore Hotel policies including Equal Opportunities policies and will maintain an awareness and observation of Fire and Health & Safety Regulations. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. Grooming All employees must maintain a neat, clean and well-groomed appearance per Biltmore Hotel standards. #J-18808-Ljbffr