Kitchen Line Cook Supervisor

Responsible to assist the Banquet Chef / Exec Sous Chef / Exec Chef with the day-to-day running of the clubhouse restaurant, banquet, snack bar, stewarding, payroll, and overall quality of foods produced adhering to recipes, while maintaining an impeccable cleanliness and sanitation in designated work areas.

Responsible for preparing food in a timely, consistent fashion to exact standards following established recipes, plating, food receiving or storage and proper handling of all food items.

Works in a high volume, fast paced, team oriented and professional kitchen. Must possess culinary knowledge and be able to implement.

Possess pleasant can do attitude, especially when under pressure. Responsible for ensuring members / guests receive consistent, quality, and efficient food.

Essential Functions

• Works with the Banquet Chef / Executive Sous Chef to ensure all goals of the kitchen are met in a collaborative manner, with a positive attitude and communicates well with both the culinary and service teams.
• Must have an openness and willingness to learn in the spirit of continuous improvement.
• Responsibilities include administrative / financial duties including, but not limited to : scheduling, training, payroll, labor management system, and inventories.
• Ensures the team is set up for success through focused training, measurement and accountability and mentors and develops the culinary team to ensure their growth.
• Ability to work directly with the members and banquet catering team managers to ensure members satisfaction.
• Oversee production and assist with the clubhouse kitchen preparation of banquet, pastry and restaurant.
• Responsible for BEO, event preparation of banquet, restaurant, snack bars and in-home catering functions.
• Create and revise all basic recipes with Executive Chef.
• Act as liaison with restaurant / club managers and serving staffs.
• Monitor forecasts to minimize waste and spoilage and proper ordering.
• Arrange and organize culinary staff for outside catering and buffet attendance.
• Provide recipes, training, and experience to all staff to adhere to the quality standards.
• Ensure all stations are properly set prior to service and make the necessary corrections if needed.
• Ensure food is handled, processed, and stored in accordance with the Hazard Analysis Critical Control Point (HACCP) program.
• Ensure good customer relations are maintained at all times, in particular when working in the public areas of the club
• Schedule labor force and assign work for efficient use of equipment and personnel.
• Ensure compliance by all culinary personnel with club rules, policies, and procedures.
• Plan, manage, and monitor work as well as communicating, coaching staff, and building relationships.
• Non-negotiable and must maintain uniform, personal hygiene, and professional conducts per club policy.
• Follow and maintain all required federal and state safety and cleanliness regulations in a kitchen or cooking area.
• Communicates with the Chefs to ensure a coordinated effort aimed at providing a quality culinary experience for the club members and guests.
• Punctuality and a good attendance record are expected.
• Assists other staff as needed.
• Perform any other duties and / or tasks assigned by management.

Knowledge, skills and abilities

• Knowledge of statutory requirements regarding health and safety, sanitation, proper chemical usage, fire procedures, and HACCP.
• Must possess advanced cooking and knife skills.
• Knowledge of all kitchen equipment operations.
• Ability to read, write, and understand English.
• Ability to perform basic / intermediate math skills.
• Ability to establish and maintain an effective working relationship with management, staff, and members.
• Must have knowledge of commonly used concepts, practices, and procedures within a kitchen setting.
• Respond to members in a courteous and friendly manner.
• Must possess excellent interpersonal and conflict resolution skills.
• Must possess excellent written and verbal communication skills.
• Must possess excellent organizational skills and coordinate and complete tasks with limited supervision.
• Must be a detail-oriented individual and possess time management skills.
• Must maintain high performance standards.
• Ability to deal with routine changes often.
• Ability to work in a fast paced environment.
• Ability to grasp, lift, move, or push goods on cart / truck weighing a maximum of 100 pounds.
• Able to work under hot and stressful conditions.
• Ability to use sense of smell, taste, touch, and sound.
• Eye / hand coordination and manual dexterity.
• Ability to work in confined spaces.
• Ability to distinguish letters, symbols, and colors. Normal vision and hearing range.
• Knowledge, understanding, and compliance of policies and procedures, job descriptions, daily memorandums, chemical labels, and other instructions.

Education and experience

• High school education or equivalent required.
• Culinary or apprenticeship program preferred.
• Relevant experience in a high quality, high volume, and multi-unit operations preferred.
• Two years line cooks experience preferred.
• Four years supervisory experience preferred.
• Must be well versed in a la carte food preparation.
• Food Safety Training required.
• Food Handler Manager Training required.

Supervisory responsibilities

Oversee line staff and kitchen staff in the absence of Banquet Chef, Sous Chef, and / or Executive Chef.

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