Stable Cafe Demi Chef

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The Demi Chef position reports to the Sous Chef and Executive Chef and will assist the Sous Chef with staff supervision, quality control and attaining profitability and revenue goals in both the a la carte and banquet/event operations. This position requires strong leadership skills and will supervise staff members in the absence of the Sous Chef. Other duties will include coordinating with management on development of daily specials, providing direction for line staff, scheduling and performance management, working with culinary externs and apprentices, and general operational support.

Success will be measured by guest satisfaction, organization and kitchen cleanliness, attitude and product quality.

Full Time: a position working 35+ hours per week.

• High school diploma. A two-year culinary degree, additional training, apprenticeship/externship, and/or industry certifications are strongly preferred.
• At least three (3) years of related culinary experience in a full-service restaurant, preferably in a fine dining/upscale setting. The ideal candidate will have had progressive leadership responsibilities in a multi-unit, luxury hotel/resort food and beverage operation with exposure to both a la carte and banquet dining service styles.
• Demonstrated leadership experience and/or prior supervisory or management experience. Should be capable of leading co-workers in the absence of management.
• Proven commitment to the delivery of world class service and products, and the ability to motivate staff to do the same.
• Basic proficiency with Microsoft Word, Outlook, and Excel.
• Basic math skills and the ability to develop, read, and execute recipes.
• Must be able to follow prep and order sheets.
• Extensive knowledge of food product identification, fabrication and cooking methods; experience with inventory and cost control techniques helpful.
• Ability to present a professional image at all times in accordance with company standards.

• Able to sit, stand, twist, bend, push, pull, walk, and lift up to 50 pounds on a regular basis for periods of up to 10 hours a day.
• Able to work effectively in a kitchen environment with occasional extremes in temperature and conditions (heat, cold, humidity) for an extended period of time.

• Maintain a clean and well-organized work area.
• Ensures all equipment is properly cleaned, maintained and in safe, good working order.
• Cleans and organizes all stations, coolers, and walk-ins for next shift.
• Train coworkers on all department standards.
• Follow standard operating procedures.
• Double check daily forecasts in order to properly plan and prepare for service.
• Accountable for proper rotation, storage and dating of all food items.
• Ensure all items are properly prepared, garnished, and consistently presented to Biltmore’s quality standards.
• Ensure all items are prepared, garnished, and presented to meet and/or exceed department standards.
• Responsible for all prepared products on station.
• Check all food items daily for quality and freshness.
• Prepare and plan in advance to ensure all mise en place needed for next shift is ready for the following day.
• Possess the ability to write and follow daily check list consistently.
• Cross-train on all lines to be proficient on all station.

• Train on stewarding equipment in order to provide assistance as needed.
• Assist in purchasing, check and storing goods.
• Communicate with following shifts through thorough and accurate daily prep lists.
• Work closely with Sous Chef in ordering of food items.
• Participate in creation of Daily Special that meets or exceeds standards.
• Participate in training and development opportunities for self, Cook I, Cook II, Cook III and stewards. Position also works closely with culinary apprentices and externs, and will assist with their development as well.
• Participate in writing recipes accurately.
• Able to execute all recipes in a timely manner.
• Able to instruct Cook III, II and I in daily cleaning duties.
• Will provide general support and assistance to the department, leadership, and company as required.

Mid
- Senior level

Full‑time

Management and Manufacturing

Hospitality