Bistro Cook III - Full Time
Company: The Biltmore Company
Posted on: December 5, 2018
Job Details Description Full Time : a position averaging 35 hours a week. The Cook III position reports to the Demi and Sous Chefs and will work on the line, and will also organize, prep and execute the champagne cellar. The Cook III will also assist with food preparation, production, quality control and attaining profitability and revenue goals. This position may also offer leadership support to staff members in the absence of the supervisor, and will provide guidance and direction to line staff as needed. In addition, the Cook III may also be expected to serve as a resource for line staff in a particular area of food preparation and/or production. Other duties will include assisting with the development of daily specials, working with culinary externs and apprentices, and general operational support. Success will be measured by guest satisfaction, organization and kitchen cleanliness, attitude and product quality. The inbumbent will also provide general support and assistance to the department, leadership, and company. Starting wage $15.00 per hour Requirements 1. High school diploma. A two-year culinary degree, additional training, and/or industry certifications are preferred. 2. At least two (2) years of related culinary experience in a full-service restaurant, preferably in a fine dining/upscale setting. The ideal candidate will have had progressive leadership responsibilities in a multi-unit, luxury hotel/resort food and beverage operation with exposure to both a la carte and banquet dining service styles. 3. Demonstrated leadership experience and/or prior supervisory or management experience preferred. Should be capable of leading co-workers in the absence of supervisor. 4. Proven commitment to the delivery of world class service and products, and the ability to motivate staff to do the same. 5. Basic proficiency with Microsoft Word, Outlook, and Excel. 6. Basic math skills and the ability to develop, read, and execute recipes. 7. Must be able to follow prep and order sheets. 8. Strong knowledge of food product identification, fabrication and cooking methods; experience with inventory and cost control techniques helpful. 9. Ability to work closely with culinary externs and apprentices and assist in their education and professional development. Physical Requirements: --------------------- Able to sit, stand, twist, bend, push, pull, walk, and lift up to 50 pounds on a regular basis for periods of up to 10 hours a day. Ability to stand/walk for extended periods of time. ------------------------------------------ Able to work effectively in a kitchen environment with occasional extremes in temperature and conditions (heat, cold, humidity) for an extended period of time. Qualifications 0" style"display: none;"> Skills 0"> 0"> 0" style"display: none;"> Behaviors 0"> 0"> : 0" style"display: none;"> Motivations 0"> 0"> : 0" style"display: none;"> Education 0"> 0"> 0" style"display: none;"> Experience 0"> 0"> 0" style"display: none;"> Licenses & Certifications 0"> 0">
Keywords: The Biltmore Company, Asheville , Bistro Cook III - Full Time, Hospitality & Tourism , Asheville, North Carolina
Didn't find what you're looking for? Search again!