Cook-Kitchen Supervisor

Family friendly restaurant company that gives a better quality of life with no crazy late nights and potential for leadership training and growth.
**30, 60, 90 day bonus for all qualified candidates!

Summary of Position:
Will be directly responsible for all kitchen functions including all food preparation and maintenance of quality standards; sanitation and cleanliness; coaching of employees in methods of cooking, preparation, plate presentation, portion and cost control while assigned as the Lead Cook on a designated shift.

Duties & Responsibilities:
 Complete opening and closing checklists.
 Refer to Daily Prep List or instructions at the start of each shift for assigned duties.
 Prepares a variety of meats, seafood, poultry, vegetables and other food items for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment.
 Ensure that all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.
 Understands and complies consistently with our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures.
 Portions food products prior to cooking according to standard portion sizes and recipe specifications.
 Is familiar and knowledgeable of all Health Department requirements for food preparation and storage, including temperature logs, holding requirements, preparation practices, cooling and storage processes
 Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees.
 Fill in where needed to ensure guest service standards and efficient operations.
 Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.
 Work with restaurant managers to plan and price menu items and specials. Establish portion sizes and prepare standard recipe cards for all new menu items.
 Control food cost and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures.
 Be a follow up coach for the training of kitchen personnel in safe operation of all kitchen equipment and utensils.
 Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas.
 Is knowledgeable of all composting and recycling procedures and adheres to process
 Check and maintain proper food holding and refrigeration temperature control points.
 Be fully informed and proficient in all duties and responsibilities of all positions as described in job descriptions for B of House line cook, prep and dish wash positions.
 Be able to communicate effectively and competently with Management team and Service team prior during and following shift
 Maintains a clean and sanitary work station area including tables, shelves, walls grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment.
 Closes the kitchen properly and follows the closing checklist and instructions for kitchen stations. Assists others in closing the kitchen.
 Attends all scheduled employee meetings and brings suggestions for improvement.
 Promptly reports equipment and food quality problems to Kitchen Manager.
 Informs Kitchen Manager immediately of product shortages.
 Uses our Standard Recipe Card for preparing all products. Do not rely on the memory of yourself or other employees.
 Performs other related duties as assigned by the Kitchen Manager or manager-on-duty.
 Be competent to lead kitchen team during busy Friday or Saturday Night or other special occasion shift

Qualifications:
 A minimum of 5 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter.
 At least 6 months experience in a similar capacity.
 Must be able to communicate clearly with managers, kitchen and dining room personnel and guests.
 Be able to reach, bend, stoop and frequently lift up to 50 pounds.
 Be able to work in a standing position for long periods of time (up to 9 hours).
 Must be able to work nights and weekends – flexible schedule.
 Must have a recognized Food Safety certification.
 Must have a basic knowledge to maintain a safe working environment in a kitchen.