** Inn AM Demi Chef - Full Time**

**Job Category****:** Food and Beverage **Requisition Number****:** INNAM007785 Showing 1 location **Job Details**

**Description**

$18.50/hr. Full Time: a position working 35 hours per week.

The Inn Demi Chef position reports to Restaurant Sous Chef and will assist with staff supervision, menu development, quality control, and attaining profitability and revenue goals. This position requires strong leadership skills and will supervise staff members in the absence of leadership. 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. The Demi Chef will also provide general assistance and support for the leadership team, the department, and the company.

**Schedule can vary, but is generally 5:00am - 1:00pm**

**Requirements:**

1. High school diploma. Additional training, and/or industry certifications are strongly preferred. Two/four-year culinary degree preferred.

2. At least three (3) years of related culinary experience in a full-service restaurant, preferably in a fine dining/upscale setting. Equivalent combination of education/experience may be considered. Ideal candidate will have had similar experience in multi-unit hotel/resort setting.

3. Demonstrated commitment to delivering world class internal/external guest service; proven leadership skills and ability to build, develop, and motivate teams.

4. Proficiency with Microsoft Word, Outlook, and Excel; ability to quickly learn Biltmore systems and protocols.

5. Basic math skills and the ability to develop, read, and execute recipes; must be able to follow prep/order sheets, fabrication and cooking methods.

6. Solid planning/organizational skills; can multi-task and prioritize work, adapt, and has keen attention to detail with focus on service and quality.

7. Excellent interpersonal and written/verbal communication skills; ability to convey information clearly, concisely, and effectively.

8. Proactive, exercises good judgment; anticipates and troubleshoots, problem solves.

9. Professional; represents the company in a manner consistent with standards.

**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 10 hours a day.

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

3. Exposure to smoke, fumes, chemicals, and other particulates

**Essential Job** **Duties**:

1. Staff supervision and performance management.

2. Quality control for products and services.

3. Ensures all sanitation/hygiene codes and standards are met, and location is in compliance with safety regulations.

Maintain a clean and well organized work area.

4. Training and development of staff.

5. Menu development and responsibility for daily specials.

6. Assists with purchasing and inventory control; checks daily forecasts.

**Travel Required**

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