Inn Line Cook II - Flex

Job Description

Job Description

Job Description

The starting pay range for this position begins at $20/hour and is based on the level of qualifications and relevant experience above the minimum requirements.

The Line Cook II is responsible for preparing food products that represent Biltmore’s standards for all dining, banquet, and a la carte services.  The Line Cook II position is generally charged with a la carte line work, hot food and pantry preparation, as well as banquet and buffet production.  The success of this position will be measured by guest satisfaction, cleanliness, organization, product quality, consistency, and timeliness of service. The incumbent will also provide general support and assistance to the leadership, department, and company. 

Schedule may vary, but generally 2pm - 11pm. Weekend and Holiday availability is required. Overtime may be available based on business levels and operational needs. 

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:

• High school diploma or GED.  Culinary degree, certification, or apprenticeship training helpful, but not required. 
• At least one year of related culinary experience in a full-service restaurant required. Equivalent combination of education and experience will be considered. 
• Demonstrated commitment to providing world class guest service and stellar dining experiences.
• Ability to work effectively in a fast-paced, team dynamic environment with time sensitivities and production deadlines.
• Strong organizational, planning and time management skills. Ability to read and execute recipes.
• Able to work effectively with minimal supervision.
• Ability to take initiative and be proactive where appropriate. Ability to exercise good judgment and creatively problem solve as necessary.
• Ability to be professional in both appearance and demeanor at all times.
• Applicants must be at least 18 years of age. 

Physical Requirements:

• 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 a day.
• Able to work effectively in a kitchen environment with occasional extremes in temperature (heat, cold, humidity) for an extended period of time.                       

Essential Job Duties:

1. Maintain a clean and well organized work area and participates in ensuring all equipment is properly cleaned, maintained and in safe, good working order.
2. Double check daily forecasts to prepare and set up properly. 
3. Accountable for proper rotation, storage, and dating of all food items.
4. Cross-train on all lines to provide backup assistance as needed.
5. Train on stewarding equipment to provide assistance as needed.
6. Responsible for communicating effectively and professionally with fellow co-workers and supervisors within area of responsibility and within other property locations. 
7. Work closely with chefs to develop menus and plating designs, ordering of food items, inventories and food controls, and participate in the training of Cook I and stewards in accordance with department standards.

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