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.
Job Purpose or Objective(s): The Lead Line Cook (Cook 3) is an advanced experienced level position responsible for providing high-quality, fresh food to guests at eating establishments. You will report to the Sous Chef of your Venue.
Primary Tasks:
1. You will prepare all soups, stocks, and sauces. 2. Maintain supplies of food, cleaning supplies, and other food preparation supplies. 3. Train and monitor cooking staff. 4. Conduct end of shift tasks including checking temp logs and ensuring kitchen is prepared for the next shift. 5. You will cook food by charbroiling, poaching, deep frying, pan-frying, sauté, roasting, griddling, and par-cooking. 6. Monitor quality of food being served. 7. Prepare multiple ingredients including washing, chopping, slicing, and peeling of fruits and vegetables. 8. Follow standardized recipes and methods to prepare meals that are cooked, tasty and visually appealing. 9. Follow established food preparation procedures and converted portion guidelines to control waste levels. 10. Practice proper food storage and follow suitable food serving temperatures. 11. Maintain a safe, sanitary, and organized work environment by practicing proper housekeeping procedure cleaning while working. 12. Perform other tasks as may be assigned.
Job Requirements:
Food Safety Certification Follow both written and verbal instructions Proficient in the following cooking techniques: Charbroiling, poaching, deep frying, pan-frying, sauté, roasting, griddling, and par-cooking Three (3) years of experience as a broiler/sauté cook in a high-end, high-volume restaurant. Food Safety Certification Follow both written and verbal instructions Proficient in the following cooking techniques: Charbroiling, poaching, deep frying, pan-frying, sauté, roasting, griddling, and par-cooking Three (3) years of experience as a broiler/sauté cook in a high-end, high-volume restaurant. 1. You will prepare all soups, stocks, and sauces. 2. Maintain supplies of food, cleaning supplies, and other food preparation supplies. 3. Train and monitor cooking staff. 4. Conduct end of shift tasks including checking temp logs and ensuring kitchen is prepared for the next shift. 5. You will cook food by charbroiling, poaching, deep frying, pan-frying, sauté, roasting, griddling, and par-cooking. 6. Monitor quality of food being served. 7. Prepare multiple ingredients including washing, chopping, slicing, and peeling of fruits and vegetables. 8. Follow standardized recipes and methods to prepare meals that are cooked, tasty and visually appealing. 9. Follow established food preparation procedures and converted portion guidelines to control waste levels. 10. Practice proper food storage and follow suitable food serving temperatures. 11. Maintain a safe, sanitary, and organized work environment by practicing proper housekeeping procedure cleaning while working. 12. Perform other tasks as may be assigned.
