Culinary Specialist I

2 weeks ago

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

Culinary Specialist I - Flex

Job Category: Food and Beverage Requisition Number: BISTR007550

Job Overview

The starting wage for this position is $15/hour. This is a flexible role, requiring 20-29 hours of work per week.

The Culinary Specialist I is primarily responsible for the preparation of food items for menu offerings and specials that align with the standards of The Biltmore Company for all dining, banquet, and a la carte services. This role typically involves working in pantry and preparation stations, focusing on both cold and hot food preparations for service. Culinary Specialists may also assist at buffet carving and service stations, preparing basic made-to-order requests for guests as necessary. Additionally, they are accountable for the proper receiving, storage, and rotation of food products. Success in this role will be evaluated based on guest satisfaction, cleanliness, organization, product quality, consistency, and timeliness of service. This position also involves providing general assistance and support to the department and company as needed.

Key Responsibilities:

  1. Prepare food and ingredients for menu items and specials.
  2. Maintain a sanitized work area while adhering to ServSafe requirements.
  3. Participate in the cleaning and maintenance of all kitchen equipment to ensure safety and functionality.
  4. Organize and clean all stations, coolers, and storage areas for the next shift.
  5. Review daily forecasts to ensure proper preparation and setup.
  6. Ensure proper rotation, storage, and dating of all food items.
  7. Prepare, slice, cut, garnish, and present all items to meet The Biltmore Company's quality standards.
  8. Handle all preparation work for line stations.
  9. Conduct daily checks on food items for quality and freshness.
  10. Plan and prepare in advance to ensure readiness for the following shift.

Qualifications:

  1. Previous experience in food preparation within a full-service restaurant is strongly preferred. Culinary certifications and training are advantageous. Ideal candidates should have at least six months of experience in a fine dining or upscale environment, with exposure to banquet and buffet production as well as a la carte service.
  2. Basic skills in math, knife handling, and food preparation.
  3. Knowledge of food sanitation procedures; ServSafe certification is preferred.
  4. Ability to read and execute recipes accurately.
  5. Capable of working effectively with or without direct supervision.
  6. Strong time management and organizational abilities.
  7. Proactive attitude with good judgment and initiative.
  8. Commitment to delivering exceptional guest service and dining experiences.

Physical Requirements:

  1. Ability to sit, stand, twist, bend, push, pull, walk, and lift up to 50 pounds regularly for up to 12 hours a day.
  2. Ability to work effectively in a kitchen environment with varying temperatures and conditions (heat, cold, humidity) for extended periods.

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