Line Cook Supervisor

Job Title: Line Cook Supervisor

Classification: Non-Exempt

Role Description

We are looking for a Line Cook Supervisor who will be responsible for the overall operation and performance of the kitchen staff. This includes setting goals and targets, monitoring progress, and providing feedback and guidance to ensure that the kitchen staff is meeting the standards of the restaurant. The Kitchen Supervisor will maintain a safe and sanitary working environment and implement and enforce safety and sanitation standards.

Key Responsibilities

• Supervise and manage kitchen staff, including training, scheduling, and performance reviews.
• Ensure all kitchen staff are properly trained and follow all food safety and sanitation guidelines.
• Ensure kitchen operations run smoothly and efficiently.
• Ensure that recipes and food preparation instructions are followed correctly.
• Ensure that all equipment is in good working order.
• Maintain a clean and organized kitchen environment.
• Assist in menu planning and development.
  • Serve the Member in accordance with DCC standards of food quality, presentation, and sanitation.
  • Follow all DCC policies and procedures.
  • Follow recipes, including measuring, weighing, and mixing ingredients.
  • Bake, grill, steam and boil meats, vegetables, fish, poultry, and other foods.
  • Present, garnish and arrange final dishes.
  • Execute opening and closing procedures.
  • Check the quality and freshness of ingredients.
  • Monitor station inventory levels.
  • Operate kitchen equipment such as broilers, ovens, grills, and fryers.
  • Report to work on time and in proper uniform.
  • Be aware of the staff work schedule. Follow safety procedures and policies to ensure a safe working environment.
  • Must be able to work Expo station effectively and accurately.

The ideal candidate will have the following experience, skills, and knowledge:

• High school diploma or GED; 4 or more years’ experience in the culinary related professional area.

OR

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major.
• Ability to prepare and present meals utilizing culinary principles, standards, techniques and equipment. 
• Knowledge of techniques and equipment for preparing and presenting pastry food products for consumption, including storage/handling techniques and sanitation standards.
• Measuring ingredients, adjusting portion sizes, converting units and calculating cooking times.
• Understanding written sentences and paragraphs in work related documents.

• Excellent time management and organizational skills.

• Microsoft Office knowledge: email, word and excel.

• Must have current food handler’s certification as required by federal/state/local law.

The ideal candidate will have the following experience, skills, and knowledge:

• Honor all work-related requests made by a manager or supervisor, which may or may not be outside normal duties, to ensure member satisfaction.
• Ability to inspect and maintain all areas for which you are responsible. 
• Ability to foster and maintain good work environments and open communication with FOH and BOH and managers.
• Self-Motivated.
• Good communicator.
• Ability to multitask in a fast-paced environment.
• Must be available to work a 40-hour work week, including weekends and holidays.
• High volume experience recommended.
• Excellent time management and organizational skills.

Dallas Country Club is an Equal Opportunity Employer that does not discriminate based on sex (including gender identity, pregnancy, childbirth, or related medical conditions), gender, race, religion, ethnicity, national origin, political affiliation, citizenship status, physical or mental disability, genetic information, marital status, age, sexual orientation, military service, veteran status, or any other status protected by federal, state, or local laws. The company's management team is dedicated to this policy with respect to recruitment, hiring, placement, promotion, transfer, training, compensation, benefits, employee activities, access to facilities and programs and general treatment during employment.