Cook Supervisor

The Cook Supervisor position includes the following but is not limited to:

Responsibilities

• Lead 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, and organization.
• Maintain standards of quality, cost control, eye appeal, and overall flavor.
• Assume complete control of the kitchen in the absence of the manager.
• Ensure proper staffing for maximum productivity in a high‑volume restaurant to enable maximum profitability.
• Communicate with the manager on supervision and development of employees, ensuring a productive and positive attitude.
• Be responsible for knowing all aspects of the culinary operation.

Job Duties

• Prepare all food items as directed in a sanitary and timely manner.
• Follow recipes and presentation specifications.
• Operate standard kitchen equipment safely and efficiently.
• Clean and maintain station while 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.

Qualifications

• Prior restaurant experience (minimum 2 years).
• A passion for giving true hospitality to both guests and staff members.
• Critical problem‑solving skills.
• Self‑motivated team player.
• Punctual, adaptable, and passionate.
• Keen ability and desire for team development.
• “Do‑whatever‑it‑takes” attitude.
• Ability to pivot quickly and be adaptable in all situations.
• Strong leadership skills.
• Desire for continued learning.