Banquet Line Cook I: Precision, Speed & Team Impact

The Cook I at the Biltmore Hotel is responsible for preparing menu items for banquet events and restaurant alacarte offerings, upholding high standards of quality and presentation. The role supports other stations, complies with BSOP procedures, and helps train junior cooks while ensuring timely production and adherence to safety and dietary requirements. With a focus on consistency and efficiency, this position requires minimal supervision, a team-oriented mindset, and the ability to work in a #J-18808-Ljbffr Biltmore Hotel