Line Cook Supervisor

Avion Hospitality Employee Services LLC•Oklahoma City, OK

35m

About The Position

We are seeking a skilled and motivated Line Cook Supervisor to join our culinary team. This role is ideal for a culinary professional with leadership experience who is passionate about delivering exceptional food and fostering a positive, high-performing kitchen environment. Reporting to the Executive Chef and Sous Chefs, the Line Cook Supervisor will oversee daily kitchen operations, ensure consistent food quality, mentor staff, and maintain operational excellence during every shift. If you thrive in a fast-paced kitchen, have a love for food, and enjoy leading teams to create memorable dining experiences, we want you on our team.

Requirements

Proven experience as a line cook, with prior supervisory or leadership experience preferred.
Strong knowledge of culinary techniques, kitchen operations, and food safety standards.
Excellent leadership, communication, and organizational skills.
Ability to thrive under pressure in a fast-paced environment.
Flexible availability, including evenings, weekends, holidays, and special events.
Physical ability to stand, walk, lift up to 50 lbs., and work in hot, cold, and fast-paced kitchen environments.
Proficiency in operating kitchen equipment and tools safely and effectively.

Nice To Haves

Culinary degree or relevant certification is a plus.
Passion for food and commitment to delivering exceptional guest experiences.

Responsibilities

Supervise, coordinate, and support line cooks to ensure smooth and efficient kitchen operations.
Oversee food preparation, presentation, and quality control to meet the restaurant’s standards.
Train, mentor, and evaluate kitchen staff to foster growth, skill development, and teamwork.
Ensure compliance with all food safety, sanitation, and health regulations.
Manage inventory, order supplies, and monitor food costs to maximize efficiency.
Collaborate with the Executive Chef and management team on menu development and special offerings.
Maintain a clean, organized, and safe kitchen environment at all times.
Address and resolve operational challenges or staff concerns promptly.
Monitor labor costs, scheduling, and staffing to meet business needs.
Respond to emergencies, accidents, or safety hazards following company protocols.
Lead by example, demonstrating professionalism, accountability, and a strong work ethic.
Perform additional duties as assigned by the General Manager, Food & Beverage Director, or Executive Chef.