Line Cook III

Position SummaryThe 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. A Cook III must have the ability to follow directions and work quickly, but will still need supervision due to less experience within the kitchen. This position requires consistent adherence to policies and procedures of the department as outlined in the Biltmore Standard Operating Procedures (BSOP’S). ResponsibilitiesWork 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.Must be able to produce all food items used in your assigned kitchen including, but not limited to:Producing Mother Sauces, all stocks and have the ability to utilize them to make any other needed sauce.Competent in fabricating all meat, fish and poultry.Understand the differences and uses of all herbs and types of seasonings.Basic Garde Manger Skills such as fruit displays, canapé production, display cold food, amenities, pates, dressings and cold sauces.Ability to produce basic specialty dishes such as Paella, Stews, gumbo, etc.Knowledge and the ability to produce various types of foods such as French, Italian, Mediterranean, Asian, Caribbean, etc.Understand all the basic cooking methods and if necessary able to train Cook III on: Ex. Braising, Poaching, Roasting, Steaming, Saute, Grilling, and Blanching.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.Other duties as assigned.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.Assure that all daily cleaning and organizational standards are met consistently throughout the day in both storage and production areas.Assist the Chef by insuring that yourself, as well as, all other ambassadors maintain all expected food handling procedures. Consistently maintain camaraderie and professional etiquette with your peers at all times.Complete any other task given with enthusiasm, dedication and professionalism