Summerhouse - Supervisory Line Cook

Industry: Restaurant, Kitchen, Food, Service
The Supervisory Line Cook is responsible for the daily preparation of food items in the pantry, fry and/or stations or other areas of the kitchen. He/She prepares all items needed for service, from chopping vegetables to making sauces. At times, the Supervisory Line Cook will be tasked to prepare items for another station or special event. In addition, the Supervisory Line Cook cleans kitchen equipment, organizes produce delivery, trains new cooks and completes a nightly inventory. The ideal Supervisory Line Cook candidate has a minimum of one year training and/or experience.
Set up station according to restaurant guidelines and restock throughout shift as needed
Practice, monitor, and reinforce food safety procedures according to policy and health/sanitation regulations
Manage and maintain a safe working conditions
Follow recipes, portion controls, and presentation specifications as set by the restaurant
Has understanding and knowledge to properly use and maintain all equipment in station
Perform additional responsibilities as requested by the Kitchen Manager
Maintain fast, accurate service, positive guest relations, and ensure products are consistent with quality standards
Able to lift 50 pounds to waist level
Neat, clean, and professional appearance
Willingness to work a flexible schedule
Exhibit a sense of urgency
Strong stamina to work long or split shifts
Willingness to work in a team environment
Basic culinary coursework or equivalent experience desired
Highly collaborative nature
Previous prep or line cook experience
Able to communicate effectively with guests and team members
Access to Medical Insurance
Vacations (Depending upon Employment Status)
Advancement Opportunities
Competitive Wages
Meal Discounts
Promotions from Within
Schedule Flexibility
Very Supportive Team Environment

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