Preparing and cooking food with attention to cleanliness and sanitation; quality standards and taste; timeliness and cost effectiveness; and respect for fellow cooks and the hotel environment.
100% Control quality and consistency of all food served. Insure that station or relevant prep list is set in a timely manner. Insure all supplies necessary for service are in appropriate supply before service. Assist in controlling food cost. Demonstrate knowledge of all food items produced by an assigned station Handle and store food properly and safely. Produce all orders consistently, quickly, and in accordance with established quality standards. Demonstrate safe and competent use of all tools: knives, pots, pans, stoves, ovens, grills, slicers, steamers, etc. Demonstrate knowledge of all basic cooking techniques: sauté, braise, poach, grill, poele, fry, steam, etc. Dress in the full appropriate uniform at all times. Respect scheduled hours of work and have all exceptions to these scheduled hours approved by a manager. Keep work area clean at all times. Demonstrate respect for fellow associates, our equipment, and our customers. Abide by all hotel policies and procedures. Communicate with the chef to learn daily work tasks and their coordination. Interact professionally and effectively with other line cooks to achieve team objectives.
Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
Upon employment, all employees are required to fully comply with the Biltmore rules and regulations for the safe and effective operation of the hotels facilities. Employees who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment.
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel.
SPECIFIC JOB KNOWLEDGE SKILLS AND ABILITIES:
The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential job functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills or abilities.
Must be able to speak, read, write and understand the primary language used in the workplace.
Must be able to read and write to facilitate the communication process.
Requires good communication skills, both verbal and written.
Must possess good detail orientation and organizational skills.
Must possess basic computational ability.
Must be able to use a computer Keyboard and have basic typing skills.
Must possess moderate to advanced computer knowledge.
Ability to work in a dynamic and constantly changing environment. Must be adept to multitasking.
Most work tasks are performed indoors. Temperature is moderate and controlled by hotel environmental systems.
Must be able to stand and exert well- paced mobility for up to 1 hour in length.
Talking and hearing occurs continuously in the process of communicating with employees,
managers, and subordinates.
Vision occurs continuously with the most common visual functions being those of near vision.
Must have finger dexterity to be able to operate office equipment such as computers, printers, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly and other office equipment as needed.
High School Diploma or GED equivalent.
Relevant culinary experience or degree.
Licenses or Certifications:
Food Safety Certification
All employees must maintain a neat, clean and well groomed appearance per Biltmore standards.
This job description is not an exclusive or exhaustive list of all job functions than an employee in this position may be asked to perform from time to time.