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Culinary Specialist at Village Hotel
2 months ago
The Culinary Specialist is tasked with the preparation of food items that align with Biltmore's exceptional standards for all dining, banquet, and a la carte services.
The role primarily involves a la carte line operations, preparation of hot dishes and pantry items, along with the production of banquet and buffet offerings.
Success in this position will be evaluated based on guest satisfaction, cleanliness, organization, product quality, consistency, and timely service delivery.
Qualifications
- High school diploma; culinary training and/or certifications are advantageous.
- A minimum of one year of relevant culinary experience in a full-service restaurant setting. Ideally, candidates will possess two years of experience in a fine dining or upscale dining environment. Equivalent combinations of education and experience may be considered.
- A strong commitment to delivering world-class guest service and exceptional dining experiences.
- Familiarity with food safety protocols; SERV Safe certification is preferred.
- Ability to thrive in a fast-paced, team-oriented environment with time constraints and production deadlines.
- Excellent organizational, planning, and time management skills.
- Capability to read and execute recipes accurately.
- Ability to work independently with minimal supervision.
- Proactive approach and initiative in various situations.
- Sound judgment and creative problem-solving skills.
- Professional appearance and demeanor at all times.
- Experience on a cooking line (fry, grill, sauté, etc.) is preferred.
- Must be able to sit, stand, bend, push, pull, walk, and lift up to 50 pounds regularly for periods of up to 10 hours daily.
- Ability to work effectively in a kitchen environment with occasional extreme temperatures (heat, cold, humidity) for extended periods.
- Must be at least 18 years of age.
- Maintain a clean and organized workspace and ensure all equipment is properly cleaned, maintained, and in safe working order.
- Review daily forecasts to prepare and set up accordingly.
- Responsible for proper rotation, storage, and dating of all food items.
- Cross-train on all lines to provide backup support as needed.
- Assist with stewarding equipment training as required.
- Communicate effectively and professionally with colleagues and supervisors within the area of responsibility and across other property locations.
Collaborate closely with chefs to develop menus and plating designs, manage food item ordering, inventory control, and participate in training Cook I and stewards in accordance with departmental standards.
Exhibit teamwork; top candidates will demonstrate proven teamwork skills while operating in a fast-paced kitchen environment, the ability to work cohesively with a team, respond appropriately to feedback, and prioritize tasks effectively are key measures of success in this role.
