Cook Supervisor

French Lick Resort•Burbank, CA

44d

About The Position

The Cook Supervisor is responsible for and assisting in the preparation of large scale cooking projects, delegating work assignments to lower level cooks, as assigned. Duties and Responsibilities: Practice OSHA (Occupational Safety and Health Administration) standards and comply with all company safety policies and procedures Prepare/cook a variety of foods or specialty items according to standardized recipes/procedures or from gourmet texts and instructions of chef Plan, organize and delegate work assignments for self and other cooks, as assigned. May assist in the planning of menus and/or development of new recipes Assist in estimating food quantities for menus, advance ordering of food, and/or planning of daily production schedules Assume responsibility for safe/sanitary conditions of equipment/production areas and the proper use/handling of food Assist in the training of cooks/food production workers, as assigned Ensure daily AM/PM shift closing checklists are completed and submitted before leaving shift Maintain accurate accounts/records and prepare reports, as required Oversee and assist with daily/special cleaning projects in food production areas Maintain high standards of quality food production, exercising concern to prevent food waste and nutritional loss, including checking ingredients, procedures and yield to assure that product conforms to recipe and insuring that hot foods are served hot and cold foods served cold May be required to butcher meat, fish and poultry products for portioning and production Maintains a clean and safe working environment Knows and follows all established sanitation policies Must be proficient in working all areas of the kitchen. This includes but is not limited to; production, butchering, grill/ broiler/sauté, fry and pantry stations Ability to train and follow recipes Familiar with many phases of food preparation techniques Knowledge of kitchen sanitation, operation and maintenance of kitchen equipment Ensure all food and other items are stored properly Comply with nutrition and sanitation guidelines Cleans kitchen equipment Perform other duties as assigned

Requirements

High School Diploma or equivalent
Servsafe Certified
3-4 years minimum experience in similar position
Must be able to work mornings, nights, weekends, and holidays

Nice To Haves

Bilingual (English/Spanish)
Hotel Experience
Culinary degree or equivalent

Responsibilities

Practice OSHA (Occupational Safety and Health Administration) standards and comply with all company safety policies and procedures
Prepare/cook a variety of foods or specialty items according to standardized recipes/procedures or from gourmet texts and instructions of chef
Plan, organize and delegate work assignments for self and other cooks, as assigned.
May assist in the planning of menus and/or development of new recipes
Assist in estimating food quantities for menus, advance ordering of food, and/or planning of daily production schedules
Assume responsibility for safe/sanitary conditions of equipment/production areas and the proper use/handling of food
Assist in the training of cooks/food production workers, as assigned
Ensure daily AM/PM shift closing checklists are completed and submitted before leaving shift
Maintain accurate accounts/records and prepare reports, as required
Oversee and assist with daily/special cleaning projects in food production areas
Maintain high standards of quality food production, exercising concern to prevent food waste and nutritional loss, including checking ingredients, procedures and yield to assure that product conforms to recipe and insuring that hot foods are served hot and cold foods served cold
May be required to butcher meat, fish and poultry products for portioning and production
Maintains a clean and safe working environment
Knows and follows all established sanitation policies
Must be proficient in working all areas of the kitchen. This includes but is not limited to; production, butchering, grill/ broiler/sauté, fry and pantry stations
Ability to train and follow recipes
Familiar with many phases of food preparation techniques
Knowledge of kitchen sanitation, operation and maintenance of kitchen equipment
Ensure all food and other items are stored properly
Comply with nutrition and sanitation guidelines
Cleans kitchen equipment
Perform other duties as assigned