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Level - a small plates lounge
Kitchen Supervisor/Line Cook
Career Insights for Restaurant / Food Service Supervisor
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Scorecard
Based on Maryland data
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What they do
A Restaurant or Food Service Supervisor supervises food preparation and staff for a restaurant or dining hall. Manages budget for food supplies, equipment and staff; hires and trains staff; monitors food safety procedures. May plan menus or work with chefs or dieticians to plan menus. Works in a school, hospital, nursing home or other institution.
$40,750 / year median in Maryland
+8% projected growth
Job Description
Do you love the art of creating beautifully plated food? Dishes that you are proud to let leave your kitchen? Then Level may be the perfect place for you! We are an award winning small plates and cocktail lounge in Downtown Annapolis. We are known for our innovative food and phenomenal hand-crafted cocktails. Our new Rockstar must be enthusiastic, have supervisor experience and a passion for food. Providing an excellent guest experience is imperative, as well as integrating well with the rest of our team. Our "from scratch" kitchen will provide you with an inspiring environment to learn and grow from. We are seeking a professional line cook to assist our Executive Chef in the daily running of our kitchen. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals. Pay commensurate with experience. Responsibilities Set up and stocking stations with all necessary supplies Prepare food for service (e.g. chopping vegetables, butchering meat, or preparing sauces) Cook menu items in cooperation with the rest of the kitchen staff Answer, report and follow executive or sous chef's instructions Clean up station and take care of leftover food Stock inventory appropriately Ensure that food comes out simultaneously, in high quality and in a timely fashion Comply with nutrition and sanitation regulations and safety standards Maintain a positive and professional approach with coworkers and customers Skills Proven cooking experience, including experience as a line chef, restaurant cook or prep cook Excellent understanding of various cooking methods, ingredients, equipment and procedures Accuracy and speed in executing assigned tasks