Cook Supervisor

The Cook Supervisor position includes the following but is not limited to: Leading staff with proper communication skills and composure Handle a 50-55 hour work week with open availability Maintain a clean and organized work environment Establish, enforce and maintain all standards of service, sanitation and state compliance Hands on supervision of preparation for PM service periods Focus on safety, quality, consistency, organization Maintain standards of quality, costs, eye appeal and overall flavor Ability to assume complete control of the kitchen in the absence of manager Ensure proper staffing for maximum productivity in high volume restaurant to enable maximum profitability Communicate with Manager on supervision and development of employees ensuring they maintain a productive and positive attitude Responsible for knowing all aspects of the culinary operation Ideal candidate will possess: Prior restaurant experience (minimum 2 years) A passion for giving true hospitality (both to guests and staff members) Critical problem-solving skills Self‑motivated, team player Punctual, adaptable, passionate A keen ability and desire for team development A do-whatever-it-takes attitude The ability to pivot quickly and be adaptable in all situations Strong leadership skills The desire for continued learning Job Duties: Prepare all food items as directed in a sanitary and timely manner Follow recipes and presentation specifications Operate standard kitchen equipment safety and efficiently Clean and maintain station in practicing good safety and sanitation Assist with the cleaning and organization of kitchen and equipment Restock items as needed throughout the shift Adhere to all sanitation and food production codes #J-18808-Ljbffr