Line Cook III

Job description

Description Position Summary: The 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). Responsibilities: Ex. Braising, Poaching, Roasting, Steaming, Saute, Grilling, and Blanching. - Work 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 includin...