Stable Café Line Cook - Full Time

About the role

The Line Cook is responsible for preparing food products that represent Biltmore’s standards for all dining, banquet and a la carte services. Cook II's are generally charged with a la carte line work, hot food and pantry preparation, as well as banquet and buffet production.

Responsibilities

• Prepare food products according to Biltmore’s standards for dining, banquet and a la carte services.
• Work effectively in a fast-paced, team dynamic environment with time sensitivities and production deadlines.
• Maintain a clean and well organized work area and participates in ensuring all equipment is properly cleaned, maintained and in safe, good working order.
• Double check daily forecasts to prepare and set up properly.
• Accountable for proper rotation, storage, and dating of all food items.
• Cross-train on all lines to provide backup assistance as needed.
• Train on stewarding equipment to provide assistance as needed.
• Communicate effectively and professionally with fellow co-workers and supervisors within area of responsibility and within other property locations.
• Work closely with chefs to develop menus and plating designs, order food items, inventories and food controls, and participate in the training of Cook I and stewards in accordance to department standards.
• Be a team player; top candidates will have proven teamwork abilities while operating in a fast paced kitchen environment; the ability to work cohesively with a team, accept and respond appropriately to feedback and prioritize duties are a measure of success in this position.

Requirements

• High school diploma.
• Culinary training and/or certifications preferred.
• At least one year of related culinary experience in a full-service restaurant.
• The ideal candidate will have had two years of prior experience in a fine dining/upscale dining environment.
• An equivalent combination of education and experience may be considered.
• Demonstrated commitment to providing world class guest service and stellar dining experiences.
• Knowledge of food sanitation procedures.
• SERV Safe certification preferred.
• Ability to work effectively in a fast-paced, team dynamic environment with time sensitivities and production deadlines.
• Strong organizational, planning and time management skills.
• Read and execute recipes.
• Work effectively with minimal supervision.
• Take initiative and be proactive where appropriate.
• Exercise good judgment and creatively problem solve as necessary.
• Be professional in both appearance and demeanor at all times.
• Experience on a cooking line (fry, grill, sauté', etc. ) is preferred.

Physical Requirements

• Able to sit, stand, 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.
• Must be at least 18 years of age.