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Assistant Culinary Leader

2 months ago

Asheville, North Carolina, United States The Biltmore Company Full time

Assistant Culinary Leader - Full Time

Job Category: Lodging Food Beverage Requisition Number: VILLA007997

Position Overview

The compensation for this role starts at $18.50/hour, determined by qualifications and relevant experience exceeding the minimum criteria. This is a Full-Time position, requiring a commitment of 35+ hours weekly.

The Assistant Culinary Leader will report directly to the Executive Chef and play a vital role in overseeing staff, contributing to menu innovation, ensuring quality standards, and achieving financial and revenue objectives. This role demands strong leadership capabilities, as the Assistant Culinary Leader will oversee team members in the absence of the Sous Chef and Executive Chef. Responsibilities also include collaborating with management on the creation of daily specials, guiding line staff, managing schedules and performance, mentoring culinary interns and apprentices, and providing overall operational support. Success metrics will include guest satisfaction, kitchen organization and cleanliness, staff attitude, and product quality.

Key Responsibilities:

1. Supervise staff and manage performance.

2. Ensure quality control for all culinary products and services.

3. Maintain compliance with sanitation and hygiene standards, ensuring a clean and organized workspace.

4. Facilitate training and development for kitchen staff.

5. Participate in menu planning and take responsibility for daily specials.

6. Assist with procurement and inventory management; review daily forecasts.

Qualifications:

1. High school diploma required; additional training or industry certifications are highly preferred. A culinary degree is advantageous.

2. Minimum of three (3) years of relevant culinary experience in a full-service restaurant, ideally in a fine dining or upscale environment. Equivalent combinations of education and experience may be considered. Experience in a multi-unit hotel or resort setting is preferred.

3. Proven dedication to delivering exceptional guest service; demonstrated leadership skills with the ability to build, develop, and inspire teams.

4. Proficient in Microsoft Word, Outlook, and Excel; capable of quickly learning proprietary systems and protocols.

5. Basic math skills and the ability to read, develop, and execute recipes; must be able to follow preparation and order sheets, as well as fabrication and cooking methods.

6. Strong planning and organizational skills; ability to multitask and prioritize effectively, with keen attention to detail focused on service and quality.

7. Excellent interpersonal and communication skills; ability to convey information clearly and effectively.

8. Proactive mindset, exercising sound judgment; capable of anticipating issues and problem-solving.

9. Professional demeanor, representing the company in alignment with established standards.

Physical Requirements:

1. Ability to sit, stand, twist, bend, push, pull, walk, and lift up to 50 pounds regularly for extended periods.

2. Capability to work effectively in a kitchen environment with varying temperatures and conditions for prolonged durations.

3. Exposure to smoke, fumes, chemicals, and other particulates.