Cook Supervisor

Cook Supervisor

• Full-Time
• Various Shifts: 5:00 AM to 1:30 PM, 7:30 AM to 4:00 PM, or 11:00 AM to 7:30 PM
• 40 hour work weeks
• Every other weekend
• Every other holiday

Cook Supervisor Essential Responsibilities/ Duties

• Oversees food quality, presentation, adherence to food safety standards for storage, preparation and distribution, and overall cleanliness of kitchen and related food service areas.
• Ensures proper dishwashing, pot washing, and sanitation procedures are adhered to in assigned areas. Instructs kitchen staff regarding operation of new equipment.
• Supervises/participates in the preparation and service at special event meals and functions.
• Prepares the dinner meal, entrees, vegetables, starches, desserts, special events/catered meals and both made-to-order and bulk quantity menu items.
• Responsible for the production of quality food. Resolves customer complaints or issues regarding food quality and/or service.
• Assists in menu/recipe development
• Demonstrates knowledge of food preparation techniques for modified diets and texture modification.
• Circulates in the dining areas during meal periods and catering events to field resident/guest comments pertaining to service and food quality. Immediately attempts to correct problems and communicates issues and their resolution to appropriate team members.
• Manages cash flow consistent with POS system.
• Identifies work and food preparation tasks and completes tasks or delegates as necessary.
• Directs Cooks and other staff in the absence of higher level supervision.
• Safely and efficiently operates ovens, broilers, steamers, choppers, slicers, mixers, fryers, kettles, skillets, and other food preparation/production equipment.
• Works independently in performing various meal preparation tasks according to production needs, written procedures and provided recipes.
• Completes and records food temperature checks at each meal. Tastes all food items prepared for palatability and customer satisfaction

Requirements

• At least 18 years of age
• ServSafe Certified or working toward certification within 9 months of hire
• Off every other weekend
• Minimum 2 years of quantity food production cooking experience.
• Must pass written measurement test demonstrating ability to perform simple measurement and math calculations for portioning and recipe adjustment.