Line Cook Supervisor

About This Role

Supervise and participate in the preparation of food on the front line station, ensuring quality control for all meat, fish, fowl, and other food items. Maintain hygiene standards and efficient operations in the kitchen.

Responsibilities

• Prepare daily preparation lists for production
• Follow recipes and apply basic math skills
• Prepare all broiled and sautéed food items according to standard recipes and guest checks
• Visually inspect, select, and use only highest standard food items
• Check and control proper storage of products, ensuring portion control for specific meat cuts
• Keep refrigeration, equipment, storage, and working areas clean and in working condition
• Maintain all logs, cooling, heating, and temperature records
• Adhere to all company policies and procedures
• Follow safety and security procedures and rules
• Report unsafe conditions, accidents, injuries, near-misses, property damage or loss to management
• Assist other kitchen personnel as needed

Requirements

• Current Food Handler Card
• Basic knowledge of food and beverage preparations, service standards, guest relations and etiquette
• Good working knowledge of fundamentals of broiler cooking
• Good working knowledge of fundamentals of sauté cooking
• Good working knowledge of accepted standards of sanitation
• Knowledge of operating all kitchen equipment (stoves, ovens, broilers, slicers, steamers, kettles, etc.)
• Basic mathematical skills to understand recipes, measurements, requisition amounts and portion sizes
• Basic knowledge of the English language to understand inquiries and communicate simple instructions

Qualifications

• 3 years cooking experience preferred, with broiler cooking preferred

Benefits