Line Cook Supervisor - Jason Aldean's, Pittsburgh

About the role

This role’s primary function of Line Cook Supervisor will be responsible for opening and closing the kitchen before and after food service respectively. In addition, the Line Cook Supervisor is responsible for all Line Cook job duties including prepping the food for frying, sautéing, or grilling, ensuring the food is cooked to the appropriate standard, and maintaining the equipment to ensure it is operating correctly and safely. The position also involves the preparation of ingredients and stations used in the cooking process, as well as maintaining the kitchen to ensure it is clean and sanitized. The ideal candidate believes in showing up on time for work, providing other employees with assistance in the kitchen as needed, and following all sanitary and health-related protocols. All duties are to be performed in accordance with Company policies, practices, and procedures, within the framework of TC Restaurant Group principles.

Responsibilities

• Open the kitchen and complete all opening checklist items
• Close the kitchen and complete all closing checklist items
• Report to work on time and be on the prep station as indicated on the work schedule
• Correctly season, cook, and plate all entrees (meat, poultry, and seafood) and ensure all food is prepared and served up to standards of quality, presentation, and timing
• Ensure food is never held on the line
• Assist the Chefs in cutting meat following specifications, quality standards, and procedures
• Prepare broiled, fried, and baked food items in accordance with kitchen needs
• Prep all food to ensure items are prepared according to company specifications, recipes, procedures, plate presentation, and quality standards
• Correctly prepare vegetables for salads; portion and plate salads and desserts and ensure all food is prepared and served up to TCRG standards of quality, presentation, and timing
• Rotate and restock all pantry food items, condiments, plateware, smallwares, equipment, and supplies throughout the shift to ensure sufficient stock and backup levels
• Check, prior to the start of the shift, the par and stock levels of all salad ingredients, cold appetizers, dessert items, condiments, garnishes, equipment, chilled plates, and other service plateware and smallwares to ensure sufficient quantity for the demands of the business
• Maintain sufficient backup par levels
• Perform various job duties including operation of fryer, broiler, and oven top in accordance with kitchen needs
• Communicate and coordinate with the broiler cook to ensure all food product is prepared and ready for service at the correct time
• Assist other kitchen personnel in food preparation and side work according to prep lists
• Communicate and coordinate with the food runners to ensure all food product is prepared and ready for service at the correct time
• Correctly complete all station closing duties at the end of each shift
• Assist Sous Chef/Chef and other kitchen team members in accomplishing closing duties and kitchen cleanliness
• Maintain the highest degree of sanitation, cleanliness, and food safety for work area including prep tables, countertops, refrigeration units, floors, walls, and shelving
• Ensure uniform meets restaurant requirements, is maintained, and clean
• Practice positive personal hygiene and cleanliness habits during all work shifts
• Accomplish all job duties while adhering to all safety guidelines and practices throughout the shift
• Immediately report any unsafe condition or unsafe act, accidents, and/or injuries to the Sous Chef/Exec Chef
• Perform all additional duties as assigned

Requirements

• 2–3 years of experience as a fry, grill, or line cook preferred
• Experience as a pantry or prep cook in a full-service, fine dining, or casual dining restaurant preferred
• Experience with fresh products preferred
• Minimum 100 covers per shift
• Must be able to taste to distinguish between and among flavors, spices, temperatures, mouthfeel, and smell to distinguish between and among odors and scents as to their appeal and level of intensity for all food and beverage products
• Must be able to work in an environment subject to extreme cold (30°F), heat temperatures above 100°F, loud noises from restaurant equipment and machinery, and fumes, odors, dust, and smoke
• Must use cut gloves as a company requirement for all culinary personnel for safety
• Must be able to communicate effectively and listen attentively to supervisors, other team members, vendors, and guests
• Must be able to understand communication in English
• Position may require work on nights, weekends, and holidays
• Must be able to lift, handle, and carry food, smallwares, equipment, supplies, and paper goods at a minimum of 50 pounds
• Must be able to constantly stand and exert well-paced mobility for a period up to eight hours in length
• Must be able to bend, kneel, stoop, reach, and squat on a frequent basis to receive and store stock, supplies, and equipment as well as to work the line during service periods
• Maintain good grooming habits

Leadership Qualities

• Accountability
• Adherence to Policy
• Attitude
• Confidentiality
• Development
• Job skills knowledge
• Judgment
• Organization
• Productivity
• Punctuality
• Quality of work
• Teamwork
• Verbal communication
• Working relationships
• Written communication