This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
Position Description:
THE GROVE PARK INN RESORT & SPA IS SEEKING QUALIFIED APPLICANTS FOR THE POSITION OF BANQUET CHEF DE CUISINE.
WON'T YOU JOIN US?
The Grove Park Inn Resort & Spa in Asheville, N.C., is one of the country's most celebrated resorts. Noted for its understated elegance and southern charm, ten U.S. Presidents and countless luminaries from the worlds of art, entertainment, sports and politics have stayed at this one-of-a-kind hotel. Offering sweeping views of the Blue Ridge Mountains, delectable restaurants, Donald Ross golf course, tennis and fitness center, award winning spa and spacious convention facilities, this AAA Four Diamond Property is listed on Fodor's "Top 10 Luxury Spa Resorts" and Travel & Leisure's rankings of "Top Spa Resorts" in the world.
We are currently seeking applicants for the full-time, year-round position of Chef de Cuisine. Successful candidates must have excellent attention to detail and quality, excellent plate presentation and cost control skills, as well as an extensive administrative/organizational experience (minimum of 5 years) balanced with a strong culinary background.
Salary: $60,000-$65,000, depending on experience.
The duties of this position include, but are not limited to: - Organize and lead culinary staff for high-volume banquet functions. Insure adherence to standards for quality, sanitation and consistency. - Responsible for staffing, scheduling and motivating culinary team. - Working knowledge of financials and relevant computer applications. - Works closely with FOH management to evolve menus and product presentation to meet changing preferences of our guests. - Maintain daily and monthly inventory and order food from the storeroom using the computer tracking system. - Maintain the cleanliness of the kitchen and train employees on sanitation standards.
Job Requirements: - Associate's Degree in Culinary Arts. - A minimum of eight (8) years experience in the culinary industry; at least five (5) of which must have been as a Chef de Cuisine or Sous Chef at a similar caliber hotel/resort. - Excellent organizational skills. - Strong verbal and written English communication skills.
SHARE IN OUR MANY BENEFITS, INCLUDING: Medical, Dental and Vision coverage including domestic partner; 401(k); Grove Park Inn Retirement Plan; Flex-account spending for medical and dependent care; Life Insurance; Holiday Pay; Paid Vacation; Sick Leave; Free meals in the employee cafeteria; Sports Complex access; Free uniforms and laundering services; Free on-property weekly physician assistant visit; Educational reimbursement; Employee recognition; Employee discounts on guest rooms, dining, floral, Spa, golf and retail; Free and discounted visits to area attractions; Discounts at area businesses.
Find out more about us at www.groveparkinn.com
Company Profile:
The Grove Park Inn Resort & Spa in Asheville, N.C., is one of the country's most celebrated resorts. Noted for its understated elegance and southern charm, ten U.S. Presidents and countless luminaries from the worlds of art, entertainment, sports and politics have stayed at this one-of-a-kind hotel. Offering sweeping views of the Blue Ridge Mountains, delectable restaurants, Donald Ross golf course, tennis and fitness center, award winning spa and spacious convention facilities, this AAA Four Diamond Property is listed on Fodor's "Top 10 Luxury Spa Resorts" and Travel & Leisure?s rankings of ?Top Spa Resorts? in the world.
The Blue Ridge Dining Room, located in the Vanderbilt wing, features a dining room and glass enclosed terrace which offer spectacular panoramic views as a backdrop for the region?s finest contemporary cuisine and an extensive wine list. A daily breakfast buffet, the area?s largest Sunday brunch buffet, a Friday night seafood buffet and a Saturday night prime rib buffet make the Blue Ridge Dining Room our most popular choice for casual dining. Separate dining rooms are available for large parties.
We are currently seeking applicants for the full-time, year-round position of Blue Ridge Dining Room and In Room Dining Chef de Cuisine. Successful candidates must have excellent attention to detail and quality, excellent plate presentation and cost control skills, as well as an extensive administrative/organizational experience (minimum of 5 years) balanced with a strong culinary background.
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