Lead Cook / Kitchen Supervisor- CRC
VALENCIA GROUP•Arlington, TX
•Onsite
About The Position
The Lead Line Cook (AM Shift) is responsible for overseeing morning kitchen operations and executing high-quality breakfast and lunch service in a fast-paced hotel restaurant environment. This role supports culinary leadership by maintaining food quality standards, assisting with team supervision, ensuring proper kitchen organization, and helping create an exceptional guest dining experience.
Requirements
- Minimum 2 years of line cook experience required
- Food Handler Certification
- High school diploma or equivalent preferred
- Minimum 2 years of culinary or line cook experience required
Nice To Haves
- Prior hotel, brunch, or upscale restaurant experience preferred
- Leadership or supervisory experience preferred
- Culinary school education is a plus but not required
Responsibilities
- Prepare and execute breakfast and lunch menu items according to chef specifications and hotel standards
- Lead assigned stations during service while maintaining consistency and efficiency
- Complete daily prep production and mise en place for service periods
- Ensure all food is properly portioned, garnished, and presented
- Monitor ticket times and communicate with culinary leadership regarding service flow
- Maintain cleanliness and organization of all kitchen stations and storage areas
- Assist with receiving, storing, rotating, and labeling products using FIFO procedures
- Assist chefs with overseeing daily AM kitchen operations
- Support leadership in maintaining productivity and service standards
- Help manage prep priorities and station organization during busy periods
- Assist with coaching and mentoring junior culinary team members
- Ensure all dishes meet hotel and restaurant quality standards before leaving the kitchen
- Support timely service to enhance the overall guest dining experience
- Assist with accommodating guest dietary restrictions and special requests when needed
- Assist in training new culinary team members on recipes, procedures, and safety standards
- Promote teamwork and maintain professional communication with both BOH and FOH teams
- Support compliance with company standards, sanitation, and culinary execution
- Communicate inventory shortages, equipment concerns, and product quality issues to culinary leadership
- Maintain open communication with chefs and service staff throughout service
- Assist with prep lists, station organization, and production planning
- Maintain cleanliness and organization in all work areas
- Display courteous behavior with guests and team members
- Report any unsafe conditions immediately
- Ensure hotel equipment is in proper working condition
- Perform any additional duties as assigned by the supervisor
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
High school or GED
