Line Cook -Biltmore Estate -Full Time or Part time

Job Description

Starting pay is $18.00/hour and is based on the level of qualifications and relevant experience above the minimum requirements. Overtime may be available based on business levels and operational needs.

This recruitment can be used to fill positions at any of our restaurants. across the Estate.

The Line Cook is responsible for preparing food products that represent Biltmore’s standards for all dining, banquet and a la carte services. Line Cooks are generally charged with a la carte line work, hot food and pantry preparation, as well as banquet and buffet production. The success of this position will be measured by guest satisfaction, cleanliness, organization, product quality, consistency and timeliness of service.

Status depends on current availability:

• Full Time: a position averaging 35 hours a week.
• Flex: A position working an average of 20-29 hours per week (between 1000 - 1559 hours/year).
• Reserve: a position working up to 20 hours per week (between 100-999 hours per year)
  
  

Benefits include:

• Access to Biltmore's on-site health clinic, wellness programs, and health fairs for all employees
• Year-round access to the estate gardens and grounds and 40% off estate retail & dining
• Employer subsidized health, life, dental, vision, and short term/long-term disability insurance (for Full-Time positions)
• Paid vacation, holidays, and SEL (for Full-Time positions)
• Monthly housing or childcare assistance and home purchase assistance (dependent upon eligibility)
• And much more!
  
  

The Line Cook is responsible for preparing food products that represent Biltmore’s standards for all dining, banquet, and a la carte services. The Cook position is generally charged with a la carte line work, hot food and pantry preparation, as well as banquet and buffet production. The success of this position will be measured by guest satisfaction, cleanliness, organization, product quality, consistency, and timeliness of service. The incumbent will also provide general support and assistance to the leadership, department, and company.

Essential Job Duties:

• 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.
• May occasionally help wash dishes.
• Responsible for communicating 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, ordering of 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.
  
  

Qualifications:

• High school diploma or GED. Culinary degree, certification, or apprenticeship training helpful, but not required.
• At least one year of related culinary experience in a full-service restaurant required. Equivalent combination of education and experience will be considered.
• Demonstrated commitment to providing world class guest service and stellar dining experiences.
• Knowledge of food sanitation procedures. ServSafe 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, sautee', 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.
• Abe 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.