Line Cook Supervisor
The Line Cook Supervisor ensures the preparation and presentation of high-quality food that enhances guest satisfaction and maximizes food revenue. This role combines culinary expertise with leadership skills to maintain a clean, organized, and efficient kitchen environment.
Position Responsibilities and Qualifications
Responsibilities
As a Line Cook Supervisor, you will oversee and actively participate in food preparation in accordance with recipes, standards, and quality expectations. Responsibilities include:
- As a Line Cook Supervisor, you would be responsible for preparing food items in accordance with recipes and established standards in the hotel's continuing effort to deliver outstanding service and financial profitability
- Ensuring cleanliness and food sanitation throughout the kitchen, adhering to federal, state, local, and company regulations.
- Managing guest orders with a friendly and efficient approach.
- Maintaining knowledge of the menu, ingredients, and preparation methods.
- Monitoring and maintaining stock levels for designated stations.
- Inspecting food presentation to ensure high standards before serving.
- Preparing ingredients, including portioning, chopping, and storing.
- Operating kitchen equipment such as ovens, stoves, grills, and fryers safely and efficiently.
- Following all safety, security, and company policies, reporting maintenance needs or unsafe conditions as required.
- Training, supervising, and scheduling team members, providing recognition, and assisting with performance evaluations.
Daily Tasks
- Prepare and cook meals to meet established quality, taste, and appearance standards.
- Set up, maintain, and break down workstations as needed.
- Manage inventory, requisition supplies, and assist with receiving and stocking items.
- Enforce portion control and minimize food waste.
- Handle guest requests professionally, ensuring satisfaction.
Education & Experience
- Basic reading, writing, and math skills.
- Minimum of one year of food preparation experience preferred.
- Food handling certifications as required by local or state regulations.
Physical Demands
- Prolonged periods standing, walking, and using kitchen equipment.
- Lifting and carrying items weighing up to 25 pounds.
- Exposure to hot, humid, and fast-paced kitchen environments.
- Availability to work nights, weekends, holidays, and overtime as required.
Competencies
- Strong interpersonal communication and teamwork abilities.
- Attention to detail and organizational skills.
- Problem-solving and reasoning capabilities.
Organizational Structure
- Reports to: Chef, Food and Beverage Manager
This role is ideal for individuals with a passion for culinary excellence and a proven ability to lead a team in a dynamic kitchen environment.
Publié Le 10 Décembre 2024