Line Cook III

Description

The Cook III is responsible for preparing the menu items contracted for all Biltmore Hotel Banquet Events, as well as, restaurant a la carte items. They must maintain Biltmore Hotel Standards, which include high quality food, excellent presentation and quick food production for an overall dining experience.

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.
• Fully understand the importance of and have the ability to utilize standard recipes.
• Possess excellent knife skills, ability to cut all vegetables and fruits in all utilized cuts and have the ability to train and monitor others with minimal supervision.
• Possess the skills to accomplish any task given by the Banquet Chef, Sous Chef, Garde Manger Chef or Chef de Cuisine.
• Calculate, communicate, and write requisitions.
• Follow all house rules and by maintaining a positive attitude at all times.
• Assist the Banquet Chef, Sous Chef, Garde Manger, Chef, or Ched du Cuisine to insure that all required prep for the next day is completed of the needed quantity and expected quality, which assist in meeting both our food and payroll costs.
• Maintain expected timeliness of orders from the kitchen to the dining room.
• Assure that all daily cleaning and organizational standards are met consistently throughout the day in both storage and production areas.
• Aid the Chef by insuring that yourself, as well as, all other ambassadors maintain all expected food handling procedures.
• Ensure that all given tasks are completed daily before you leave for the day and that you communicate your departure with the manager on duty.
• Complete any other task given with enthusiasm, dedication and professionalism.

Requirements

• Education: A High School Diploma is required.
• Experience: Minimum of one to two years’ as a Cook in a hotel or restaurant with similar styles and standards. Some fine dining experience, production and service preferred.
• Skills: Must be able to: 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. Must have excellent knowledge of the Miami area and the beaches. Think clearly, remaining calm and resolving problems using good 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

• 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 of time or for an entire work shift.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Use, carry, and operate all necessary office equipment using finger dexterity.
• Communicate with employees, managers, subordinates and guests through verbal communication, hearing ability, and visual acuity.
• Visually look at a computer for extended periods of time.
• Adapt to moderate temperatures in the hotel as thermostat is controlled by hotel environmental systems.
• Most work tasks are performed indoors.