Line Cook Supervisor - Jason Aldean's, Pittsburgh

Line Cook Supervisor

This role's primary function of Line Cook Supervisor will be responsible for opening and closing the kitchen before and after food service respectively. In addition, Line Cook Supervisor is responsible for all Line Cook job duties including but not limited to prepping the food for frying, sauteing, or grilling, ensure the food is cooked to the appropriate standard, and maintaining the equipment to ensure it is operating correctly and safely. Responsible for the preparation of ingredients and stations used in the cooking process, as well as maintaining the kitchen and ensuring it is clean and sanitized. The ideal candidate believes in showing up on time for work, providing other employees with assistance in the kitchen as needed, and following all sanitary and health-related protocols. All duties are to be performed in accordance with Company policies, practices, and procedures, within the framework of TC Restaurant Group principles.

Essential functions/skills of the position include, but are not limited to:

• Responsible for opening the kitchen and completing all opening checklist items
• Responsible for closing the kitchen and completing all closing checklist items
• Reports to work on time and is on the prep station as indicated on the work schedule time.
• Correctly seasons, cooks, and plates all entrees (meat, poultry, and seafood) and ensures that all food is prepared and served up to standards of quality, presentation, and timing. Ensures food is never held on the line.
• Assists the Chefs in cutting meat; when cutting meat, follows the specifications, quality standards and procedures
• Prepares broiled, fried, and baked food items in accordance with kitchen needs
• Preps all food to ensure that all items are prepared according to company specifications, recipes, procedures, plate presentation and quality standards
• Correctly prepares vegetables for salads; portions and plates salads and desserts and ensures that all food is prepared and served up to TCRG standards of quality, presentation, and timing
• Rotates and restocks all pantry food items, condiments, plateware, smallwares, equipment and supplies throughout the shift to ensure sufficient stock and back-up levels for the demands of the business
• Checks, prior to the start of the shift, the par and stock levels of all salad ingredients, cold appetizers, dessert items, condiments, garnishes, equipment, chilled plates, and other service plateware and smallwares to ensure sufficient quantity for the demands of the business. Maintains sufficient back-up par levels
• Perform various job duties that will include operation of fryer, broiler, and oven top in accordance with kitchen needs.
• Communicates and coordinates with the broiler cook to ensure that all food product is prepared and ready for service at the correct time.
• Assists other kitchen personnel in food preparation and side work according to prep lists
• Communicates and coordinates with the food runners to ensure that all food product is prepared and ready for service at the correct time
• Correctly completes all station closing duties at the end of each shift. Assists Sous Chef/Chef and other kitchen team members in accomplishing closing duties and kitchen cleanliness
• Maintains the highest degree of sanitation, cleanliness, and food safety for work area to include prep tables, counter tops, refrigeration units, floors, walls, and shelving
• Uniform meets restaurant requirements and is maintained and clean
• Practices positive personal hygiene and cleanliness habits during all work shifts
• Accomplishes all job duties while adhering to all safety guidelines and practices throughout the shift. Immediately reports any unsafe condition or unsafe act, accidents and/or injuries to the Sous Chef/Exec Chef
• Performs all additional duties as assigned

Education/working knowledge/experience requirements:

• 2-3 years of experience as a fry, grill, or line cook preferred
• Experience as a pantry or prep cook in a full service, fine dining, casual dining restaurant preferred
• Experience with fresh products preferred
• Minimum 100 covers per shift
• Must be able to taste to be able to distinguish between and among flavors, spices, temperatures, mouth feel and smell to distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products
• Must be able to work in an environment subject to extreme cold 30 degrees, heat temperatures above 100 degrees, loud noises from restaurant equipment and machinery, and fumes, odors, dust, and smoke
• Must use cut gloves as that is a company requirement for all Culinary personnel for safety
• Must be able to communicate effectively and listen attentively to supervisors, other team members, vendors, and guests
• Ability to understand communication in English
• Position may require work on nights, weekends, and holidays
• Must be able to lift, handle, and carry food, small wares, equipment, supplies and paper goods at a minimum of 50 pounds
• Must be able to constantly stand and exert well-paced mobility for a period up to eight hours in length
• Must be able to bend, kneel, stoop, reach and squat on a frequent basis to receive and store stock, supplies and equipment as well as to work the line during service periods
• Maintains good grooming habits

In addition to the aforementioned essential job functions, the marketing manager will be evaluated on the following leadership qualities:

• Accountability
• Adherence to Policy
• Attitude
• Confidentiality
• Development
• Job skills knowledge
• Judgment
• Organization
• Productivity
• Punctuality
• Quality of work
• Teamwork
• Verbal communication
• Working relationships
• Written communication

Disclaimer:

This job description is a summary of duties, which you as Line Cook III are expected to perform in your assignment. It is by no means an all-inclusive list but is merely a broad guide to expected duties. As an employee, you should understand that a job description is neither complete nor permanent; it can be modified at any time. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the property. In addition, attendance at all scheduled training sessions and meetings is required. At the request of upper management, any employee may be asked and expected to perform additional duties, responsibilities, or projects without notice.

TC Restaurant Group is an Equal Opportunity Employer.

This company participates in E-Verify. Please use the links below to view information on the E-Verify process and your rights in relation to E-Verify.

E-Verify Participation Poster

IER Right to Work Poster