Kitchen Supervisor/Lead Cook

Concord Hospitality Enterprises•Jacksonville, FL

3d•Onsite

About The Position

We are Hiring a Kitchen Supervisor/Lead Cook! This role involves training kitchen associates, ensuring high-quality food preparation and presentation, maintaining compliance with food safety regulations, and managing kitchen operations efficiently. The position requires adherence to brand recipes, proper food storage and rotation, and proactive problem-solving to ensure smooth service. The Kitchen Supervisor/Lead Cook will also be responsible for documentation, safety practices, and cooking orders according to guest requests.

Requirements

Knowledgeable and practices food and liquor federal, state, and local laws and regulations.
Maintains all use records, daily position checklists, steak charts, roast meat charts, recipe cards, etc., at all times.
Ensures proper staffing of entire kitchen for adequate coverage without man-hours being wasted.
Physically tastes each prepared food item; soup, sauce, salad dressing, vegetables, etc., to assure maximum quality, consistency, and ensures proper seasoning. This must be done for all meal periods.
Ensures that adequate preparation is done for all meal periods, avoiding waste through preparation.
Ensures that approved recipes are followed at all times without deviation.
Ensures that standards pertaining to storage, rotation, production, portions, quality and appearance are followed at all times.
Prepare food of consistent quality following brand recipe cards.
Proper Documentation on all food containers with adherence to rotations per SOP.
Practice safety standards at all times
Report to work in full clean uniform on time and ready to serve.
Cook orders with adherence to guest requests/special needs in a positive manner
Be proactive with ordering and pars, food preparations and equipment upkeep to eliminate service obstacles.

Nice To Haves

Training and development at all levels.
Support and inspiration for personal development.
Recognition for hard work, dedication, and commitment to excellence.
Value work-life balance.
Support diversity and inclusion.

Responsibilities

Trains all associates in the kitchen on job duties, including proper seasoning, food production techniques, plate presentation, display work, cleaning, and sanitation.
Maintains open verbal and written communication between management and associates.
Participates in monthly department meetings and monthly kitchen inventory.
Ensures all food served is of high quality, properly prepared according to recipe, and expedited smoothly and efficiently.
Assists in establishing goals, standards, and objectives to enhance the organization's reputation and profitability.
Practices and is knowledgeable of federal, state, and local food and liquor laws and regulations.
Maintains use records, daily position checklists, steak charts, roast meat charts, recipe cards, etc.
Ensures proper staffing of the kitchen for adequate coverage without wasting man-hours.
Physically tastes each prepared food item (soup, sauce, salad dressing, vegetables, etc.) to assure maximum quality, consistency, and proper seasoning for all meal periods.
Ensures adequate preparation is done for all meal periods, avoiding waste through preparation.
Ensures approved recipes are followed at all times without deviation.
Ensures standards pertaining to storage, rotation, production, portions, quality, and appearance are followed at all times.
Communicates problem areas with recommended alternatives to the Sous Chef, and Executive Chef / Food and Beverage Director.
Prepares food of consistent quality following brand recipe cards.
Documents all food containers with adherence to rotations per SOP.
Practices safety standards at all times.
Reports to work in full clean uniform on time and ready to serve.
Cooks orders with adherence to guest requests/special needs in a positive manner.
Is proactive with ordering and pars, food preparations and equipment upkeep to eliminate service obstacles.