COOK SUPERVISOR

RESPONSIBILITIES

Essential Functions

• Maintain high standards of cleanliness and sanitation in all food service areas and equipment, adhering to regulatory and professional guidelines.
• Provide courteous and professional customer service by promptly acknowledging and assisting guests, trainees, and employees.
• Address and resolve guest inquiries and concerns in a timely manner, ensuring alignment with the Mission, Vision, and Spirit of the USSRC.
• Execute tasks and assignments efficiently, meeting or exceeding the expectations of the Mars Grill Manager/Executive Chef.
• Accurately set up and break down kitchen stations, including the grill, fry station, serving line, and general kitchen area.
• Prepare food items consistently according to established recipes and quality standards.
• Perform all food preparation duties as assigned in an accurate and timely manner, including preparing breakfast for special events, lunch preparations, and panning up required prep for Mars Grill.
• Complete all daily cleaning tasks to maintain a safe and sanitary work environment.
• Follow and enforce all USSRC policies and procedures related to food service operations.
• Ensure proper food preparation is completed for the next shift to support smooth kitchen operations.
• Regularly record food production and waste to maintain accurate tracking and efficiency.
• Understand that the duties listed reflect the general responsibilities necessary to describe the principal work functions of the job and may not encompass all specific tasks required for the position.

Supervisory Responsibilities: Yes

Level of Supervision: This role helps in leading and supporting cooks in daily food preparation and kitchen operations. This includes overseeing food preparation to ensure accuracy, consistency, and adherence to recipes and portioning guidelines. The position is responsible for ensuring meals are prepared and served in a timely manner to accommodate daily guests and camp participants. Additionally, this role involves monitoring kitchen cleanliness and sanitation practices to maintain compliance with health and safety regulations. The Cook Supervisor also assists in organizing kitchen workflow, managing food inventory, and ensuring proper storage procedures. Effective communication with team members is essential to provide guidance, delegate tasks, and maintain a smooth and efficient operation. This position requires the ability to train and mentor kitchen staff while upholding high standards of food safety, quality, and customer service.

Travel Required: None

QUALIFICATIONS

Required Education

• Culinary degree or college degree preferred.
• High school diploma/GED required.

Required Experience

• 1-2 years of experience in cooking and food preparation in a restaurant setting.
• ServSafe Certification required, with knowledge of proper sanitation standards and food preparation.
• Experienced Grill and Fry Cook with strong food prep abilities, proficient knife skills, and the ability to complete a food preparation test.
• Capable of working efficiently in a fast-paced environment, with excellent interpersonal skills to interact professionally with guests, trainees, and employees.

OTHER REQUIREMENTS

Physical Requirements

The role demands the ability to stand for long periods (6-7 hours) or the duration of a shift while preparing food. Employees must be able to push, carry, and lift food pans, carts, and equipment weighing up to 50 pounds to waist height. Frequent bending, kneeling, and reaching is required for storing and retrieving supplies. Strong verbal communication skills are necessary to interact effectively with supervisors, co-workers, guests, and employees.

Eligibility Qualifications

• Must be authorized to work in the United States.

WORK ENVIRONMENT

Environmental Factors

This position is performed in a kitchen/food service environment where temperatures may fluctuate. It requires frequent walking to access other departments and food service areas, as well as retrieving food from outdoor freezers and coolers. Employees will have extensive interaction with guests, trainees, and employees throughout the organization.

Expected Hours of Work

This role requires day, evening, and weekend availability as part of the work schedule.