Job description

CULINARY SUPERVISOR/ LEAD COOK
Job Description

This job description provides a basic guideline of the duties, responsibilities and requirements of this position. The frequency codes assigned in the job description are: Rarely (less than 1%); Occasionally (between 1% and 33%);

Frequently (between 34% and 65%); and Constantly (between 66% and 100%).

SUMMARY

The Culinary Supervisor manages the kitchen food service. Responsible for enforcing safety and sanitation policies and procedures. Manages food inventories, vendor deliveries, food preparation, and menu planning while adhering to regulatory guidelines. Has experienced success as a cook and maintains the hands on approach when readying a kitchen for service. Strong planning and execution abilities in basic kitchen production. Possesses proven ability to evaluate work quantity and influences pace to achieve within allocated time frame. Overall basic knowledge of cooking techniques in both a la carte and banquet settings, and able to carry out tasks in both planned and troubleshooting scenarios, influences speed and accuracy of the team and has positive impact on cleanliness, organization and overall health of the kitchen.

QUALIFICATIONS

• Minimum 3 years cooking experience, preferably high volume.
• Food/Beverage Service Worker Permit, where applicable.
• Six months to one year in a supervisory position.
• Some wine and fine food knowledge helpful.
• Read, write and speak English fluently.
• Meet minimum age requirement of jurisdiction.
• Ability to communicate effectively with the public and other employees.
• No employee will pose a direct threat to the health/safety of self or others.

PERFORMANCE STANDARDS

• CUSTOMER SERVICE: Meet service quality standards that affect guest satisfaction; respond to guest questions or problems in a timely, professional manner.
• WORK HABITS: Meet the hotel standards for work procedures, dress, grooming, attendance, and punctuality; report to work and return from breaks on time; give advance notice when absence is anticipated; require typical amount of supervision; accept work assignments without complaints.
• PERSONAL DEVELOPMENT: Accept opportunities to learn new skills, improve performance or cross-train for other hotel positions; solve routine problems that occur on the job; ask questions when not sure how to complete something; learn new skills as quickly as most others in the same job.
• SAFETY AND SECURITY: Be alert to hazards and responsible in carrying out hotel’s safety, security, and emergency procedures; suggest ways to improve safety conditions that reduce or prevent accidents and injuries; participate on safety committee or other special projects for safety; actively seek and report potential security risks or hazardous conditions.
• FOOD/BEVERAGE PRESENTATION: Prepare and arrange food or drinks that are attractive and appetizing to the guests; receive few complaints about the food served; inspect food being served; meet service standards.

Updated 9/1/21 Culinary Supervisor/ Lead Cook

• FOOD/BEVERAGE PREPARATION: Use only quality foods and ingredients; thoroughly wash food and prepare according to standards; accurately estimate cooking times; test foods to ensure quality; assembles attractive food items; amount of waste and spoilage is acceptable; prepare food according to guest specifications.
• SANITATION: Follow recommended procedures for handling and storing food supplies in order to control food-borne illnesses and food spoilage; maintain sanitary personal hygiene; maintain local health department standards and receive a passing score on inspections.
• SUPERVISION: Maintain staff that meets customer satisfaction; train staff to provide service according to standards; give both positive and negative feedback to employees that is timely and objective; keep accurate documentation of performance.

ESSENTIAL FUNCTIONS

• Constantly. Select, train, supervise, develop, discipline and counsel employees in accordance with hotel policies and procedures.
• Constantly. Assist in directing and correcting the presentation and portioning of food according to standards.
• Constantly. Communicate with Executive Chef and Sous Chef regarding problems, special needs, or any feedback concerning food service or Team Member performance.
• Constantly. Coordinate all food orders between stations and food servers.
• Constantly. Maintain work area clean and organized.
• Constantly. Monitor the quality and consistency of all food served from the lines.
• Constantly. Report all unsafe conditions immediately.
• Constantly. Responsible for food quality and control and proper plate presentation on all restaurant lines.
• Constantly. Set up, restock, maintain and clean food preparation areas.
• Frequently. Direct purchasing to ensure proper quality and quantities.
• Frequently. Display knowledge in sanitation and sanitary food handling.
• Frequently. Ensure the special of the day is completed in a timely fashion.
• Frequently. Perform in the capacity of any position supervised.
• Frequently. Prepare food in accordance with working menus, recipe cards and photos.
• Frequently. Responsible for implementation of all new menu items according to specification and direction from Executive Chef.
• Occasionally. Attend all mandatory meetings.
• Frequently. Complete other duties as assigned by supervisor to include cross training.
• Occasionally. Complete all proper paperwork accurately and timely.

PHYSICAL REQUIREMENTS

• SITTING: Occasionally. Paperwork.
• STANDING/WALKING: Constantly. Concrete, tile, rubber mats covering tile, linoleum, carpet, stairs, etc.
• CROUCHING (BEND AT KNEES): Frequently. Lift heavy objects, put supplies away, reach lower shelves in walk-ins, organize walk-in or freezer.
• KNEELING/CRAWLING: Occasionally. Retrieve items from hard to reach places.

Updated 9/1/21 Culinary Supervisor/ Lead Cook

• STOOPING (BEND AT WAIST): Frequently. Lifting, demonstrating and training cooking techniques, putting away supplies, working the food lines, putting orders in windows or unloading carts of food product, reaching under counter refrigerator.
• TWISTING (KNEES/WAIST/NECK): Constantly. Answering the telephone, cooking food, place or retrieve supplies, product, twisting of knees, performing line position duties.
• CLIMBING: Frequently. Place or retrieve product, stairs and stepladders.
• BALANCING: Frequently. Carrying supplies, product, working near hot equipment.
• LEG/FOOT USE: Rarely.
• REACHING (OVERHEAD/EXTENSION): Constantly. Working the line to place orders in windows, retrieve orders and reaching for objects, supplies.
• HANDLING/GRASPING: Constantly. Supplies, plates, equipment, knives, utensils, pans, food, water faucets.
• FINGERING/FEELING: Occasionally. Spices, food.
• PUSHING/PULLING: Frequently. Racks, carts weighing 30 - 50 lbs.; Occasionally. Maximum weight: up to 200 lbs.
• LIFTING/CARRYING: Frequently. Average weight: 5 - 75 lbs.; Occasionally. Maximum weight:

100 lbs.

• OTHER PHYSICAL DEMANDS: Rarely.

USE OF SENSES

• TALKING IN PERSON: Constantly. Public, guests and employees.
• TALKING ON TELEPHONE: Occasionally. With guests, public and employees.
• OTHER SPEECH REQUIREMENTS: Rarely.
• HEARING IN PERSON: Constantly. Public, guests and employees.
• HEARING ON TELEPHONE: Occasionally. With guests, public and employees.
• OTHER HEARING REQUIREMENTS: Rarely.
• NEAR VISION: Constantly. Corrected to 20/40 to use knives, hot equipment.
• FAR VISION: Constantly. Corrected to 20/40 to use knives, hot equipment.
• DEPTH PERCEPTION: Occasionally. Using stepladder, climbing stairs.
• COLOR VISION: Constantly. Presentation of food and food quality.
• FULL FIELD VISION: Frequently. Supervise all aspects of a busy and active kitchen.
• SMELL: Constantly. Detect potential hazards and odors. Food quality.
• TASTE: Frequently. Assurance of food quality and consistency.

MENTAL REQUIREMENTS

• INTERACTION WITH OTHERS/COMMUNICATIONS SKILLS: Constantly. Professionally deal with difficult situations/people.
• DEADLINES/SHIFT WORK/OVERTIME: Constantly. Meet multiple priorities of business demands. Early morning shifts, cover shifts on short notice.
• FLEXIBILITY: Constantly. Need to work a variety of hours, varied tasks under varied conditions.
• PACE: Constantly. Must change pace as business demands.
• HIGHLY REPETITIVE WORK: Constantly. Cooking techniques.
• ATTENTION TO DETAIL: Constantly. Administrative tasks, plate presentation, safety, sanitation and cost control.
• OTHER PSYCHOLOGICAL DEMANDS: Rarely.

Updated 9/1/21 Culinary Supervisor/ Lead Cook

ENVIRONMENTAL SETTING

• SAFETY REQUIREMENTS (I.E., CLOTHING, SAFETY EQUIPMENT REQUIRED,

ACTIVITIES PERFORMED): Constantly. Safety shoes, proper guards, proper lifting techniques, sharpened knives and all safety procedures must be followed. Maintain security of work area and equipment while maintaining the level of safety required by Davidson Hotel Company and OSHA.

• EXPOSURES (FUMES, CHEMICALS, VIBRATIONS, HUMIDITY, COLD, HEAT, DUST,

NOISE): Constantly. Exposed to changing temperatures, slippery floors, bacteria in foods, noise and vibrations.

• OPERATION OF EQUIPMENT/TOOLS/VEHICLES: Constantly. All kitchen equipment to include ovens, slicer, steamer, stock pots, fryer, stove tops, salamander, heat lamp, steam table, toaster, etc.

Supervisor Title:

Received By: Date:

Updated 9/1/21 Culinary Supervisor/ Lead Cook

Job Type: Full-time

Pay: From $21.00 per hour

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee discount
• Health insurance
• Paid time off
• Referral program
• Vision insurance

Experience level:

• 1 year

Restaurant type:

• Casual dining restaurant

Shift:

• 10 hour shift
• 8 hour shift
• Day shift
• Evening shift
• Morning shift
• Night shift

Weekly day range:

• Every weekend
• Monday to Friday
• Weekend availability

Experience:

• Cooking: 1 year (Required)
• Restaurant Experience: 1 year (Required)

Work Location: One location

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