Chef dePartie

About the Role

The Chef DePartie is responsible for preparing menu items for all Biltmore Hotel Banquet Events and restaurant à la carte items, maintaining high standards of food quality, presentation, and production speed. This role requires minimal supervision, the ability to prepare meals for special dietary needs, delegate tasks to Cook I and Cook II, and assist in their training and progression within the kitchen hierarchy. Consistent adherence to departmental policies and procedures is essential.

Responsibilities

• Experience in all kitchen stations (fry, grill, sauté, broiler, pantry) and ability to assist on other stations as needed.
• Execute all menu and recipe items for assigned kitchen across all meal periods.
• Understand and follow work safety and emergency procedures.
• Expedite à la carte orders or workflow in the absence of the Chef or Sous Chef.
• Prepare all menu items following recipes and yield guides to reduce waste and optimize product utilization.
• Produce all food items in the assigned kitchen, including but not limited to:
  • Mother sauces, stocks, and derivative sauces.
  • Fabrication of all meats, fish, and poultry.
  • Understanding and use of herbs and seasonings.
  • Basic Garde Manger skills (fruit displays, canapés, cold food presentations, pates, dressings, and cold sauces).
  • Specialty dishes such as paella, stews, and gumbo.
  • Various international cuisines (French, Italian, Mediterranean, Asian, Caribbean, etc.).
• Understand and train others on basic cooking methods: braising, poaching, roasting, steaming, sautéing, grilling, and blanching.
• Demonstrate excellent knife skills and ability to train others with minimal supervision.
• Create specials and accomplish tasks assigned by the Chef or Sous Chef.
• Possess strong math and English skills for calculations, communication, requisitions, and inventories.
• Assist in holding staff accountable for productivity in the absence of the Chef.
• Inform Banquet Chef or Chef de Cuisine of foreseeable shortages before items run out.
• Maintain proper storage procedures per Health Department and Biltmore Hotel Standards.
• Minimize waste and maintain controls to attain forecasted food costs.
• Train new cooks and mentor existing staff on all stations.
• Assist Chef or Sous Chef to ensure all required prep for the next day is completed to expected quality and quantity.
• Maintain expected timelines for orders from kitchen to dining room.
• Complete all daily tasks before leaving and communicate departure with relevant chefs.
• Ensure daily cleaning and organizational standards are met in storage and production areas.
• Maintain food handling procedures and ensure all staff adhere to them.
• Consistently maintain professional etiquette and camaraderie with peers.

Requirements

• Education: High School Diploma or equivalent required.
• Experience: Minimum of 5 years as a Cook in a hotel or restaurant with similar styles and standards; fine dining experience preferred.

Skills

• Speak, read, write, and understand English.
• Perform accurate mathematical calculations.
• Provide legible communication and directions.
• Work with attention to detail, speed, and accuracy.
• Prioritize, organize, and multitask effectively.
• Think clearly, remain calm, and resolve problems using sound judgment.
• Follow directions thoroughly.
• Understand and anticipate guest service needs.
• Work cohesively in a team with minimal supervision.
• Maintain confidentiality of guest information and resort data.
• Use a computer keyboard and possess basic to advanced computer skills.
• Work in a dynamic, constantly changing environment.

Physical Demands

• Move, lift, carry, push, pull, and place objects weighing up to 50 pounds.
• Stand, sit, or walk for extended periods or an entire work shift.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Use and operate office equipment requiring finger dexterity.
• Communicate verbally and through hearing and visual acuity.
• Visually work on a computer for extended periods.
• Adapt to moderate indoor temperatures controlled by hotel environmental systems.

Success Criteria

• Team Player: Demonstrates cooperation, listens carefully, and works well with others. Has a positive influence and enjoys working with people.
• Guest Focused: Anticipates guests’ needs, demonstrates warm and genuine behavior, and delivers confident and helpful service.
• Delivers Their Best: Exhibits energy and urgency, is resourceful, and seeks efficiency. Maintains a professional appearance and demeanor.
• Composed: Stays calm under pressure, demonstrates maturity, and handles unexpected situations without compromising standards.
• Trustworthy and Responsible: Reliable, punctual, and demonstrates integrity. Works without supervision and maintains high standards.
• Time Management: Uses time effectively, prioritizes tasks, and makes timely decisions.
• Listening: Practices attentive and active listening, restates opinions accurately, and hears people out.

Licenses or Certifications: Food Handling Certificate required.