Line Cook I

About the role

The Cook I is responsible for preparing menu items for Biltmore Hotel Banquet Events and restaurant a la carte items, maintaining high quality food, excellent presentation, and quick food production. This position requires minimal supervision, the ability to prepare meals for special dietary needs, and helping to train and guide Cook II staff.

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
• Utilize standard recipes and produce all food items used in the assigned kitchen
• 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, and display cold food
• Ability to produce basic specialty dishes such as Paella, Stews, gumbo, etc.
• Knowledge and ability to produce various types of foods such as French, Italian, Mediterranean, Asian, Caribbean, etc.
• Understand all basic cooking methods and train Cook II on these methods
• Possess excellent knife skills and ability to cut all vegetables and fruits
• Calculate, communicate, and write requisitions
• Follow all house rules and maintain a positive attitude
• Assist the Banquet Chef, Sous Chef, Garde Manger Chef, or Chef de Cuisine to ensure all required prep is completed
• Maintain expected timeliness of orders from the kitchen to the dining room
• Ensure all given tasks are completed daily and communicate with the manager on duty
• Assure all daily cleaning and organizational standards are met consistently
• Assist the Chef in maintaining all expected food handling procedures
• Maintain camaraderie and professional etiquette with peers

Requirements

A High School Diploma is required, and a minimum of three to four years of experience as a Cook in a hotel or restaurant with similar styles and standards is necessary. Some fine dining experience, production, and service are preferred.

Skills

• 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
• 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

The Cook I 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, and reach overhead and below the knees. They must also be able to use, carry, and operate all necessary office equipment and communicate with employees, managers, subordinates, and guests through verbal communication, hearing ability, and visual acuity.

Success Criteria

• Team Player: demonstrates co-operation within the team and with other departments
• Guest Focused: anticipates guests’ needs and is sensitive to people from all cultures
• Delivers their Best: has energy and sense of urgency for their work
• Composed: able to stay calm under pressure
• Trustworthy and responsible: excellent records of attendance and punctuality
• Time Management: uses their time effectively and efficiently
• Listening: practices attentive and active listening

Licenses or Certifications

A Food Handling Certificate is required.