Line Cook II

We are looking for a Cook II to prepare menu items for Biltmore Hotel Banquet Events and restaurant à la carte service. The role demands high-quality food, excellent presentation, and quick production while adhering to Biltmore Hotel Standards and departmental policies.

Responsibilities

• Work assigned cook station and assist other kitchen stations as needed.
• Execute all menu items for all meal periods in the assigned kitchen.
• Understand and follow work safety and emergency procedures.
• Expedite à la carte orders or workflow assignments in the absence of the Chef or Sous Chef.
• Utilize standard recipes to produce consistent, high-quality dishes.
• Produce all food items required in the assigned kitchen, including but not limited to:
  • Mother sauces, stocks, and derivative sauces.
  • Fabrication of all meats, fish, and poultry.
  • Proper use of herbs, seasonings, and basic cooking methods (braising, poaching, roasting, steaming, sautéing, grilling, blanching).
  • Basic Garde Manger skills: fruit displays, canapés, cold food presentation, pates, dressings, and cold sauces.
  • Specialty dishes such as paella, stews, gumbo, and various international cuisines (French, Italian, Mediterranean, Asian, Caribbean).
• Demonstrate excellent knife skills and ability to train others with minimal supervision.
• Accomplish tasks assigned by the Banquet Chef, Sous Chef, Garde Manger Chef, or Chef de Cuisine.
• Calculate, communicate, and write requisitions accurately.
• Maintain a positive attitude and follow all house rules.
• Assist in completing required prep for the next day to meet food and payroll cost targets.
• Ensure timely delivery of orders from the kitchen to the dining room.
• Complete all daily tasks before departure and communicate with the manager on duty.
• Maintain daily cleaning and organizational standards in storage and production areas.
• Ensure all food handling procedures are followed by yourself and other team members.
• Maintain professional etiquette and camaraderie with peers.
• Perform any other assigned duties with enthusiasm, dedication, and professionalism.

Requirements

• Education: High School Diploma required.
• Experience: Minimum of one to two years as a Cook in a hotel or restaurant with similar styles and standards; fine dining experience preferred.
• Skills:
  • Fluency in speaking, reading, and writing English.
  • Accurate mathematical calculations and legible communication.
  • Attention to detail, speed, and accuracy in task performance.
  • Ability to prioritize, organize, and multitask in a dynamic environment.
  • Strong knowledge of the Miami area and beaches.
  • Clear thinking, problem-solving, and good judgment under pressure.
  • Ability to follow directions thoroughly and work cohesively in a team.
  • Ability to work with minimal supervision and maintain confidentiality.
  • Basic to advanced computer skills, including typing and keyboard use.
• Physical Demands:
  • Ability to move, lift, carry, push, pull, and place objects up to 50 pounds without assistance.
  • Ability to stand, sit, or walk for extended periods or an entire work shift.
  • Ability to reach overhead and below the knees, including bending, twisting, pulling, and stooping.
  • Finger dexterity to operate kitchen and office equipment.
  • Strong verbal communication, hearing, and visual acuity.
  • Ability to adapt to moderate indoor temperatures controlled by hotel environmental systems.
• Licenses or Certifications: Food Handling Certificate required.

Success Criteria

• Team Player:
  • Cooperates within the team and across departments.
  • Listens carefully and works well with others.
  • Positively influences peers and enjoys collaborative work.
  • Commits to self-improvement and team growth through challenges.
• Guest Focused:
  • Anticipates guests’ needs and is sensitive to diverse cultures.
  • Demonstrates a warm, friendly, and passionate approach.
  • Exhibits confident, helpful, and genuine behavior with guests and colleagues.
  • Values guest feedback and recognition.
• Delivers Their Best:
  • Shows energy and urgency in work.
  • Resourceful, proactive, and seeks efficiency.
  • Maintains a professional appearance and appropriate behavior.
• Composed:
  • Stays calm under pressure and handles unexpected situations with maturity.
  • Does not let personal feelings interfere with delivering high standards.
• Trustworthy and Responsible:
  • Excellent attendance and punctuality record.
  • Reliable and able to work without supervision.
  • Demonstrates integrity, honesty, and trust.
• Time Management:
  • Uses time effectively and efficiently, focusing on key priorities.
  • Makes timely decisions and manages a broad range of activities.
• Listening:
  • Practices attentive and active listening.
  • Accurately restates others' opinions, even when disagreeing.

Grooming: All employees must maintain a neat, clean, and well-groomed appearance per Biltmore Hotel standards.