** Bistro Cook I - Flex**

**Job Category****:** Food and Beverage **Requisition Number****:** BISTR007550 Showing 1 location **Job Details**

**Description**

Starting wage is $15/hour. Flex: a position working between 20-29 hours per week (between 1000 - 1559 hours/year).

The Cook I is primary responsible for the preparation of food products for use in menu items and specials that represent Biltmores standards for all dining, banquet and a la carte services. Cook I's are generally working in the pantry/prep stations in the kitchen and are charged with cold food and hot food preparations for service. Cook I's may also staff buffet carving and/or service stations and prepare basic made to order requests for guests at stations as needed. Cook Is are also responsible for proper receiving, storage, and rotation of product. The success of this position will be measured by guest satisfaction, cleanliness, organization, product quality, consistency and timeliness of service. Provides general assistance and support to the department, leadership, and the company as required.

**Essential Job Duties:**

1. Preparing food and ingredients for use in menu items and specials.

2. Maintain a sanitized work area as well as learning proper ServSafe requirements.

3. Participates in ensuring all equipment is properly cleaned, maintained and in safe, good working order.

4. Cleans and organizes all stations, coolers, and walk-ins for next shift.

5. Double check daily forecasts in order to prepare and set-up properly.

6. Accountable for proper rotation, storage and dating of all food items.

7. Ensure all items are properly prepared, sliced/cut, garnished, and consistently presented to Biltmores quality standards.

8. Responsible for all prep work for line stations.

9. Check all food items daily for quality and freshness.

10. Prepare and plan in advance to ensure everything needed for next shift is ready for the following day.

**Requirements:**

1. Previous experience with food preparation in a full-service restaurant strongly preferred. Culinary certification(s) and/or training helpful. The ideal candidate will have had at least six (6) months of prior experience with food prep in a fine dining/upscale setting with exposure to banquet and buffet production as well as a la carte service.

2. Basic math, knife handling, and food preparation skills.

3. Knowledge of food sanitation procedures. ServSafe certification preferred.

4. Ability to read and execute recipes.

5. Able to work effectively with or without direct supervision.

6. Strong time management and organizational skills.

7. Ability to be proactive, exercise good judgment, and take initiative where needed.

8. Commitment to delivering world class guest service and dining experiences.

**Physical Requirements:**

1. Able to sit, stand, twist, bend, push, pull, walk, and lift up to 50 pounds on a regular basis for periods of up to 12 hours a day.

2. Able to work effectively in a kitchen environment with fluctuations in temperature and conditions (heat, cold, humidity) for an extended period of time.

**Qualifications**

**Skills**

**Behaviors**

**:**

**Motivations**

**:**

**Education**

**Experience**

**Licenses & Certifications**