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Culinary Supervisor for Food Truck Operations

2 months ago

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

Food Truck Lead Cook - Full Time

Job Category: Food and Beverage

Requisition Number: ANTLE008043

Position Overview

This is a full-time role requiring 35+ hours per week, with a starting pay of $17.50/hour. The Lead Cook will report directly to the Manager and Supervisors, engaging in all facets of culinary operations for The Biltmore Company’s food truck and associated outlets.

Key Responsibilities

The Lead Cook will be instrumental in:

  1. Assisting with food preparation, production, and quality assurance to meet profitability and revenue targets.
  2. Engaging in guest-facing operations, ensuring a positive dining experience.
  3. Providing leadership support in the absence of supervisory staff, guiding line cooks as necessary.
  4. Contributing to menu development and operational support.

Essential Duties

  1. Maintain a clean and organized workspace, ensuring all equipment is sanitized and operational.
  2. Review daily forecasts and event orders to prepare accurately and efficiently.
  3. Oversee proper food rotation and dating for freshness.
  4. Ensure all dishes meet quality standards in preparation and presentation.
  5. Train new staff and assist in developing culinary skills among team members.
  6. Conduct daily quality checks on food items.
  7. Plan ahead to ensure all necessary items are prepared for upcoming shifts.
  8. Follow daily checklists to maintain consistency.
  9. Cross-train on various operational aspects to ensure versatility in guest-facing roles.

Qualifications

  1. High school diploma required; a two-year culinary degree or industry certifications preferred.
  2. Minimum of 2 years culinary experience in a fast-paced, full-service restaurant environment.
  3. Demonstrated leadership skills with prior supervisory experience preferred.
  4. Commitment to delivering exceptional service and motivating staff.
  5. Basic proficiency in Microsoft Office applications.
  6. Strong math skills and ability to interpret recipes.
  7. Knowledge of food product identification and cooking methods.
  8. Ability to mentor culinary externs and apprentices.

Physical Requirements

  1. Ability to perform physical tasks including lifting up to 50 pounds and standing for extended periods.
  2. Capability to work in varying kitchen environments with temperature fluctuations.
  3. Must be at least 19 years of age.