Line Cook Supervisor (AM/PM Shifts)

Job Description

Job Description

Position Summary

The Line Cook Supervisor is responsible for leading the daily operations in the kitchen department in the absence of the Executive Chef. The Line Cook Supervisor leads the team in cooking and preparing menu items as requested by customers, stocking food items, completing necessary food preparation stations and maintaining a clean working environment before, during and after business hours. 

Essential Duties and Responsibilities-  the essential functions include but not limited to the following: 

• Stock, organize and clean kitchen and cooking utensils.
• Cool, package, label and freeze foods for later consumption and provide instructions for reheating. 
• Lead training and development for all line cooks quarterly and annually.
• Peel, wash, trim and cook vegetables and meats and bake breads and pastries.
• Specialize in preparing fancy dishes or food for special diets.
• Inspect and clean food preparation areas, such as equipment and work surfaces or serving areas, to ensure safe and sanitary food-handling practices.
• Season and cook food according to recipes or personal judgement and experience.
• Bake, roast, broil and stream meats, fish, vegetables and other foods.
• Weigh, measure and mix ingredients according to recipes. 
• Consult with supervisory staff to plan menus taking into consideration factors such as costs and special event needs, kitchen utensils and equipment.
• Portion, arrange, and garnish food and serve to waiters or patrons.
• Perform other duties as assigned. 

Minimum Qualifications (Knowledge, Skills and Abilities)

• Associate degree from an accredited Culinary program. 
• Bachelor Degree in Food Management or Nutrition preferred. 
• Min. of 2 years restaurant experience required.
• Experience in food preparation and presentation preferred.
• High volume production and catering experience is essential.
• Previous experience managing costs controls.
• Ability to work flexible schedules including nights, weekends and holidays. 

Physical Demands and Work Environment

The physical demands described here are representative of those that must be perform by an employee to successfully implement the essential functions of this position.

While performing the duties of this position, the employee is standing the entire shift. The employee frequently reach, bends, stoops, lifts, shakes, stirs, pours, carries and pushes. The employee frequently is required to use hands or fingers, handle or feel objects, tools, or controls in repetitive motions. Requires full sight and hearing capacity.

The employee is frequently required to walk; sit; and reach with hands and arms. The employee occasionally lifts and carries tubs and cases weighing up to 75 pounds. The employee must frequently communicate with expediters and servers and read orders on tickets.

The employee is occasionally exposed to hazards including, but not limited to cuts from knives, slipping, tripping, falls and burns; frequent exposure to smoke, steam, high temperatures, humidity, extreme cold; frequent contact/immersion of hands in water, sanitation solutions, meat products, poultry products, seafood and produce items and frequent washing of hands.

The noise level in the work environment is usually moderate to loud.

Employment is contingent upon successful completion of a background and drug test.