Cook Supervisor

Description

Title: Cook Supervisor

Unit: Food and Nutrition Department

Reports to: Chef Manager

Status: Full Time; Regular; Non-Exempt

Salary Range: $25.55 - $30.22 per hour [approximately $46,500 - $55,000 annually]

Location: Long Island City

Days/Hours: Monday-Friday, 9:00am - 5:00pm

Position Summary:

The Cook Supervisor is an essential role in the Food and Nutrition Department. Working closely with the Chef Manager, they oversee daily operations at the Fortune Society’s LIC Service Center kitchen. This role ensures the consistent delivery of high-quality food and customer service, supervises staff, and maintains compliance with health and safety regulations. The ideal candidate will have strong leadership skills, a passion for food service, and the ability to manage multiple tasks in a fast-paced environment. They serve as the managerial point person for their location and will assume the Chef Manager’s roles in their absence. 

Mission, Culture and Fit

The CS needs to match the mission and culture of Fortune, including, meeting a client there they are at; engaging participants with a non-judgmental, inclusive attitude; holding space for trauma associated with criminal justice involvement and incarceration; and helping them to believe in their power to change.

Communication

The CS must be able to communicate effectively, with internal and external program staff, and participants. This includes verbal and written forms of communication. Consistent communication with the rest of the Food and Nutrition management team is essential to ensure cohesion in culinary execution and maintenance of compliance in food safety, data integrity, and customer service.

Time Management

The CS will have various administrative tasks in addition to culinary tasks that must be addressed daily. The ability to multitask, prioritize, and complete work in a timely manner is an essential skill.

Problem Solving

The CS has the responsibility of being the main point of contact for the LIC Service Center kitchen and must be equipped with the ability to problem solve when issues arise.

Essential Duties and Responsibilities:

Supervision and Staff Management: 

• Lead and supervise a team of food service workers, including scheduling, training, and performance evaluations. 

• Provide guidance and support to staff to ensure efficient operations and high levels of customer satisfaction. 

• Address and resolve employee issues, including disciplinary actions, in accordance with company policies. 

Food Quality and Safety: 

• Ensure that food preparation and presentation meet established quality and safety standards. 

• Monitor and maintain proper food handling, storage, and sanitation practices to comply with health regulations. 

• Conduct regular inspections of kitchen and dining areas to ensure cleanliness and safety. 

Customer Service: 

• Ensure exceptional service to guests and address any customer complaints or concerns promptly and professionally. 

• Train staff in customer service skills and ensure that all interactions with customers are positive and courteous. 

Inventory and Ordering: 

• Oversee inventory levels, including ordering and stocking of supplies and ingredients. 

• Conduct regular inventory checks and manage waste to minimize costs and ensure efficient use of resources. 

Financial Management: 

• Assist in budgeting and managing food service expenses, including labor, supplies, and other operational costs. 

• Monitor sales and revenue reports, and work to identify areas for cost reduction and increased profitability. 

Compliance and Reporting: 

• Ensure compliance with all local, state, and federal regulations regarding food safety and employee health. 

• Prepare and submit reports related to food service operations, including employee performance, inventory, and customer feedback. 

Qualifications

Qualifications:

• High school diploma or equivalent; associate or bachelor's degree in culinary arts, hospitality management or related field preferred. 

• 3-5 years of experience in a food service environment, with 1-2 years in a supervisory role required.  

• Strong leadership and interpersonal skills with the ability to motivate and manage a diverse team. 

• Excellent organizational and multitasking abilities. 

• In-depth knowledge of food safety regulations and best practices. 

• Proficiency in basic computer applications, including Microsoft Office 365, inventory management systems and point-of-sale software. 

• NYC Food Handler’s Permit Required  

• ServSafe Managers Certification preferred. 

• First Aid and CPR certification a plus. 

• Must be willing to work flexible hours, including evenings, weekends, and holidays as needed

We seek talented, dedicated individuals from all walks of life who possess a strong commitment to this mission. Relevant personal experience is a plus.

Travel Requirements: May require travel based on department needs.

Physical Demands: Ability to lift boxes of food and beverages as needed, up to 50 lbs.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The responsibilities and requirements listed are representative of the knowledge, skills, minimum education, training, licensing, experience and/or ability required. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions of the job.

The Fortune Society is an Equal Opportunity Employer. All qualified applicants will be afforded equal employment opportunities without discrimination because of conviction history, race, religion/creed, color, national origin, sex, age, disability, sexual orientation, gender identity, military status, predisposing genetic characteristics, victim of domestic violence status or marital status.

Salary : $46,500 - $55,000