Cook Supervisor

Responsibilities

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 a 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

• 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

• 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