In Room Dining Cook - Knoxville, TN

Blackberry Mountain is a distinguished Relais & Chateaux property nestled in Walland, Tennessee, known for its unparalleled blend of Southern hospitality and outdoor lifestyle set within a stunning 4,200-acre landscape. This luxury resort is dedicated to offering guests a world-class hospitality experience rooted in a deep appreciation for the natural environment. The team at Blackberry Mountain represents a diverse group of professionals who bring a wide range of expertise, knowledge, and passion for delivering legendary hospitality and unforgettable guest experiences. The company's commitment extends beyond guest service to fostering generational sustainability and a supportive work environment where teamwork, growth, and career development are highly valued. With a strong focus on creating memorable stays through outstanding cuisine and attentive service, Blackberry Mountain offers career-defining opportunities with a comprehensive benefits package including travel perks, tuition reimbursement, paid time off plus additional paid holidays, health insurance, flexible spending accounts, 401k match with profit sharing, and extensive training and education support. As an Equal Opportunity Employer, Blackberry Mountain embraces diversity and inclusion within its workforce. The position available at Blackberry Mountain involves supervising and executing all facets of food preparation specifically for Mid-Day pool service as well as In-Room Dining and Take-Out dining. This role is critical in maintaining high standards for kitchen operations and culinary delivery. The position pays between $20.00 and $24.00 hourly and offers a day shift schedule. Responsibilities include preparing various dishes under chef direction, from vegetable prep and meat fabrication to sauce making and advanced cooking techniques like sautéing and frying. The role emphasizes maintaining cleanliness and organization throughout kitchen spaces, managing mise en place, and ensuring food orders are cooked to perfection. Inventory management, receiving deliveries, and adherence to recipes and company policies are vital components of the job. This role demands an ability to work steadily at a consistent pace, coordinate production to facilitate smooth transitions among team members, and plan workdays effectively to accomplish multiple tasks efficiently. Knowledge of both basic and advanced food product identification and preparation is essential, as is maintaining sanitary workstations and fostering a collaborative, friendly kitchen environment. Tasting food for quality assurance and accommodating special dietary restrictions and allergies are also key aspects. Occasionally, the role supports group service dinners and the specialty Three Sisters dinner service at the resort. Effective communication skills, teamwork, and a professional attitude when interacting with guests and fellow team members are mandatory for success in this position. The ideal candidate will have intermediate food handling knowledge, knife skills, and kitchen operation experience, with a culinary arts degree preferred but not required. Physical demands include the ability to lift up to 50 pounds, stand for long durations, and safely operate kitchen equipment and vehicles. Overall, this role offers a rewarding opportunity for culinary professionals looking to grow their careers within a prestigious hospitality environment committed to excellence and sustainability.

• Culinary arts degree preferred but not required
• Intermediate understanding of proper food handling procedures
• Intermediate knife skills
• Kitchen operations experience
• Excellent verbal and written communication skills
• Ability to communicate with all levels of team members and guests in a professional and courteous manner
• Ability to read and understand recipes
• Ability to communicate with other cooks to ensure timely delivery of dishes to guests
• Understanding of basic math
• Ability to exercise judgment and make decisions based on job knowledge and awareness of company goals
• Must be able lift up to 50lbs
• Must be able to stand for a long period of time
• Must be able to safely operate a company vehicle or golf cart
• Must be able to safely operate kitchen equipment such as meat slicers fryers flat tops ovens and gas burners