Line Supervisor

Job Summary:
Responsible for maintaining food quality, production, staff and financial components of the position as directed by the Culinary Manager.

Supervises / Oversees:
Supervision of the following positions:
Line Cooks, Prep Cooks, Dishwashers, Food Expeditors.
Line Supervisors may be responsible for “shifts” such as the evening shift or banquets or catering as assigned by the Culinary Leader or General Manager.

Key Performance Elements and Essential Functions:
• Ability to contribute to building and maintaining food sales through effective execution of culinary operations.
• Thorough understanding of all company policies, procedures, and operating standards.
• Responsible for promoting the Core Values & Disciplines of the company, setting the standard for the restaurant through leadership by example.
• Ensures compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• Assists with the inventory, purchasing, receiving and storage of company specified products.
• Assists with training of team members and facilitates their development.
• Assists with enforcement of all policies and procedures. Notifies management of any team member violation of policy and assists with coaching and counseling team members with the guidance of the culinary leader or manager on duty.
• Works toward reducing team member turnover by building team member morale through creating a positive working environment.
• Assists with rolling out new menus, products and promotions.
• Assists with the quality of food preparation, limited time offers (LTO’s), raw product specifications, and company standards.
• Ensures a harassment free environment for all team members.
• Clearly communicates company direction to all personnel.
• Maintains professional restaurant and team member image, including restaurant cleanliness, proper uniforms, and appearance standards.
• Upholds safety and security standards always.
• Ensures security of the restaurant and its contents.
• Monitors and maintains the cleanliness and orderliness of all back of house areas and equipment.
• Ensures that all culinary operations, recipe and specifications books are in use by team members in their work stations.
• Completes all job duties assigned by Culinary Manager.

Key Competencies and Characteristics:
• Exhibits:
• Motivational skills.
• Interpersonal/listening/communication skills
• Problem resolution skills.
• Attention to detail and analytical skills.
• Has sound knowledge of food preparation and service, and food safety and cleanliness principals.
• Inspires cooperation and teamwork through, positive attitude and enthusiasm.
• Able to remain positive and calm under stressful conditions.
• Strong commitment to serving others.
• Dependable, trustworthy.
• Exhibits neat, clean and professional image always.

Committed to professional self-development.
• Is able to lift and carry 30-50 pounds several times per shift.
• Has sufficient mobility to move and/or operate in work area. Bending, turning, twisting upper body, reaching for up to 8 hours per day.
• Can stand and exert well-paced mobility for periods up to 8 hours at a time.
• Must meet any federal, state, county, or municipal regulations pertaining to the service of food and beverages.
• Extreme environmental demands on restaurant employees are few. The majority of work takes place indoors, in climate-controlled areas. At times restaurant areas can become quite warm.
• The only chemicals involved are those for cleaning. Training is given for their appropriate use.
 
• Minimum two-year, experience working as a Lead Cook or successful completion of an accredited culinary program, minimum two-year program.