Cook Supervisor

Essential Responsibilities/ DutiesOversees food quality, presentation, adherence to food safety standards for storage, preparation and distribution, and overall cleanliness of kitchen and related food service areas.Ensures proper dishwashing, pot washing, and sanitation procedures are adhered to in assigned areas. Instructs kitchen staff regarding operation of new equipment.Supervises/participates in the preparation and service at special event meals and functions.Prepares the dinner meal, entrees, vegetables, starches, desserts, special events/catered meals and both made-to-order and bulk quantity menu items.Responsible for the production of quality food. Resolves customer complaints or issues regarding food quality and/or service.Assists in menu/recipe developmentDemonstrates knowledge of food preparation techniques for modified diets and texture modification.Circulates in the dining areas during meal periods and catering events to field resident/guest comments pertaining to service and food quality. Immediately attempts to correct problems and communicates issues and their resolution to appropriate team members.Manages cash flow consistent with POS system.Identifies work and food preparation tasks and completes tasks or delegates as necessary.Directs Cooks and other staff in the absence of higher level supervision.Safely and efficiently operates ovens, broilers, steamers, choppers, slicers, mixers, fryers, kettles, skillets, and other food preparation/production equipment.Works independently in performing various meal preparation tasks according to production needs, written procedures and provided recipes.Completes and records food temperature checks at each meal. Tastes all food items prepared for palatability and customer satisfactionRequirementsAt least 18 years of ageServSafe Certified or working toward certification within 9 months of hireOff every other weekendMinimum 2 years of quantity food production cooking experience.Must pass written measurement test demonstrating ability to perform simple measurement and math calculations for portioning and recipe adjustment. #J-18808-Ljbffr