Line Cook Supervisor

Position Summary: Responsible for the preparation and presentation of all food items as called for by the menu, and for assisting the Sous Chef in the efficient operation of the kitchen and of assigned personnel.

Position Qualification RequirementsLicense(s): Riverside County Food Handlers Card

Education/Training: High school diploma or equivalent, culinary arts degree preferred.

Experience: • 1-2 years quality/ high volume kitchen experience.

Job-Related Skills:

• Basic math skills.

• Excellent cooking skills.

• Strong organizational skills.

• Ability to lead and train staff.

• Must be able to handle multiple tasks.

• Strong communications skills are essential.

• Flexible hours, weekends and holidays are required.

• Able to stand long hours and must be able to function under pressure.

• Basic knowledge of food/ labor cost controls and quality/ high volume food production.

Essential Duties & Responsibilities:

• Assists the Sous Chef in following the established working schedule set forth by the Executive Chef

• Reports to the Sous Chef or Executive Chef on a daily basis to review the days mission and specials that may be offered.

• Maintains strong portion control as specified by the Executive Chef direction.

• Adheres to and maintains all kitchen SOP’s Location

• Reviews production schedule to determine food requirements including variety and quantity of food for preparation and to assemble supplies and equipment needed for daily cooking activities.

• Ensures that the hot and cold line are set up correctly by the line cooks on each station, as needed; replenishes service lines as necessary.

• Ensures safe, quality food production and complete guest satisfaction.

• Ensures all prep for every station for the next day is posted and performed by the kitchen staff, as needed.

• Produces and maintains the highest quality and cost controls for all food products.

• Ensures all standardized recipes are followed as directed by the Executive Chef.

• Ensures the highest safety, health and sanitation standards in accordance with OSHA, County of Riverside Health Department and Glen Ivy Hot Springs and Spa standards.

• Checks all stations and food displays for creative presentation, quality, cleanliness and safety.

Additional Responsibilities:

• Sets a positive example as a member of the team.

• Maintains “clean as you go” policy.

• Maintains clean work areas, utensils, and equipment.

• Give suggestions to the Sous Chef and Executive Chef on how to improve your area.

• Follow and maintain proper uniform procedures.

• Assures all containers including sauces and dressings are properly cleaned, labeled and dated prior to storage.

• Caters special events as required.

• Ensure an efficient flow of production. Check daily events, delegate and follow up.

• Check on food storage daily. Ensure that items are rotated and FIFO is followed.

• Ensure all production logs are updated daily.

• Assists on monthly inventories and ensure the proper accounting with all stores and goods.

• Performs miscellaneous job-related duties as assigned

This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts, or working conditions associated with this job. While this job description is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances change (e.g., emergencies, changes in workload, rush jobs or technological advances.)