Job Overview
Work Schedule
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Paid Time Off
team environment
Career development opportunities
Employee Discounts
Job Description
Our client is a distinguished hospitality establishment, operating either as a renowned hotel or resort with an inclusive dining experience that prides itself on delivering exceptional culinary service. Established to provide both guests and local patrons with exquisite food crafted from the finest ingredients, the company has maintained a strong reputation for excellence in the culinary industry. Known for its warm ambiance, professional atmosphere, and a focus on team collaboration, the restaurant environment encourages growth and development for culinary professionals aiming to enhance their careers in a vibrant and dynamic setting.
The role of Line Cook Supervisor is a critical position within the culinary team, tasked with overseeing the daily kitchen operations and ensuring the highest food quality standards are met consistently. This full-time role requires an individual with extensive experience in food preparation and team leadership who can manage line cooks efficiently while maintaining exceptional cleanliness and food safety standards. The Line Cook Supervisor will be responsible for preparing menu items strictly following the established recipes and yield guides, which guarantees consistent product quality and presentation. Additionally, the supervisor will direct, train, and monitor the performance of line cooks, fostering a positive and productive work environment.
As part of the daily operational leadership, the supervisor will assign production and prep work, reviewing priorities, and making necessary adjustments throughout the shift. This role demands excellent communication skills to convey additions or changes efficiently to the kitchen team. The individual will also be accountable for setting up their workstation with the required mise en place, tools, equipment, and supplies before the start of the shift, and ensuring proper breakdown and closing duties are completed at the end of the workday. Coordination with the Sous Chef to requisition necessary supplies further underscores the important logistical role played by the Line Cook Supervisor.
This hands-on position requires someone who thrives in fast-paced environments, enjoys being part of a team dedicated to delivering outstanding guest experiences, and who exhibits a high level of work ethic and self-initiative. Candidates should be prepared to work varying schedules, potentially including nights, weekends, and holidays, reflecting the dynamic nature of the hospitality industry. Food handling certification and the ability to work all stations on the line are essential for success in this role.
Working within the hospitality sector involves adhering to physical demands such as prolonged periods of standing, walking, and fine motor skills utilization for food preparation tasks. The role may also require lifting and moving supplies weighing up to 25 pounds. This position is ideal for motivated culinary professionals seeking to advance their career in a supportive and challenging environment, while contributing to delivering exceptional dining experiences that delight every guest. If you are passionate about food, teamwork, and leadership in a kitchen setting, this role offers a fantastic opportunity to grow and shine in the hospitality industry.
The role of Line Cook Supervisor is a critical position within the culinary team, tasked with overseeing the daily kitchen operations and ensuring the highest food quality standards are met consistently. This full-time role requires an individual with extensive experience in food preparation and team leadership who can manage line cooks efficiently while maintaining exceptional cleanliness and food safety standards. The Line Cook Supervisor will be responsible for preparing menu items strictly following the established recipes and yield guides, which guarantees consistent product quality and presentation. Additionally, the supervisor will direct, train, and monitor the performance of line cooks, fostering a positive and productive work environment.
As part of the daily operational leadership, the supervisor will assign production and prep work, reviewing priorities, and making necessary adjustments throughout the shift. This role demands excellent communication skills to convey additions or changes efficiently to the kitchen team. The individual will also be accountable for setting up their workstation with the required mise en place, tools, equipment, and supplies before the start of the shift, and ensuring proper breakdown and closing duties are completed at the end of the workday. Coordination with the Sous Chef to requisition necessary supplies further underscores the important logistical role played by the Line Cook Supervisor.
This hands-on position requires someone who thrives in fast-paced environments, enjoys being part of a team dedicated to delivering outstanding guest experiences, and who exhibits a high level of work ethic and self-initiative. Candidates should be prepared to work varying schedules, potentially including nights, weekends, and holidays, reflecting the dynamic nature of the hospitality industry. Food handling certification and the ability to work all stations on the line are essential for success in this role.
Working within the hospitality sector involves adhering to physical demands such as prolonged periods of standing, walking, and fine motor skills utilization for food preparation tasks. The role may also require lifting and moving supplies weighing up to 25 pounds. This position is ideal for motivated culinary professionals seeking to advance their career in a supportive and challenging environment, while contributing to delivering exceptional dining experiences that delight every guest. If you are passionate about food, teamwork, and leadership in a kitchen setting, this role offers a fantastic opportunity to grow and shine in the hospitality industry.
Job Requirements
- 5 years' experience as a Line Cook at a hotel, resort or restaurant
- Ability to work all stations on the line
- Food handling certification required
- High work ethic and self-initiative
- Ability to work varying schedules including nights, weekends, and holidays
- Physical ability to stand, walk, bend, reach and carry items
- Ability to lift and move 10-25 pounds as needed
- Visual ability to read and differentiate colors
- Ability to communicate effectively verbally and in writing
Job Qualifications
- 5 years' experience as a Line Cook at a hotel, resort or restaurant
- Ability to work all stations on the line
- Food handling certification
- High work ethic and self-initiative
- Strong communication skills
- Ability to work varying schedules including nights, weekends, and holidays
- Enjoys working as part of a team providing great guest experiences
Job Duties
- Prepare all menu items following recipes and yield guides
- Direct, train, and monitor performance of Line Cooks
- Maintain organization, cleanliness, and sanitation of work areas and equipment
- Prepare and assign production and prep work for Line Cooks to complete
- Review priorities and communicate additions or changes to assignments throughout the shift
- Set up work station with required mise en place, tools, equipment and supplies
- Breakdown work stations and complete closing duties at the end of last shift of the day
- Inform the Sous Chef of any supplies that need to be requisitioned for the day’s tasks
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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