Culinary Cook Supervisor

Position Summary

The Culinary Cook Supervisor oversees daily kitchen operations and supervises culinary staff to ensure the consistent preparation and presentation of high-quality food. This position is responsible for coordinating food production, maintaining food safety standards, managing staff performance, and ensuring efficient kitchen operations while meeting customer and organizational expectations.

Key Responsibilities

Kitchen Operations

• Supervise and coordinate daily food preparation and cooking activities.
• Ensure meals are prepared according to recipes, quality standards, and portion control guidelines.
• Monitor food quality, taste, texture, appearance, and presentation.
• Assist with food preparation and cooking during peak service periods.
• Ensure kitchen operations run efficiently and meet production schedules.

Staff Leadership & Supervision

• Supervise cooks, prep cooks, and kitchen support staff.
• Assign work duties and monitor employee performance.
• Train staff on cooking techniques, food safety, sanitation, and company procedures.
• Provide coaching, mentoring, and performance feedback.
• Assist with employee scheduling and staffing needs.

Food Safety & Compliance

• Ensure compliance with HACCP, OSHA, local health department regulations, and company policies.
• Monitor proper food handling, storage, labeling, and temperature controls.
• Conduct regular kitchen inspections to maintain cleanliness and sanitation standards.
• Address safety concerns and report incidents as required.

Inventory & Cost Control

• Monitor food inventory levels and assist with ordering supplies.
• Evaluate product quality upon delivery and ensure proper storage.
• Minimize food waste through proper planning, portioning, and inventory management.
• Assist in controlling labor and food costs while maintaining quality standards.

Customer Service & Quality Assurance

• Respond to customer, resident, patient, or guest concerns regarding food quality and service.
• Ensure timely meal production and service delivery.
• Collaborate with management to develop menus and special offerings.
• Support initiatives that enhance customer satisfaction and dining experiences.

Administrative Responsibilities

• Maintain production records, temperature logs, and sanitation documentation.
• Assist in developing operational procedures and training materials.
• Participate in departmental meetings and continuous improvement initiatives.
• Support management with budgeting and operational planning activities.

Qualifications

• Previous supervisory or leadership experience preferred.
• Knowledge of commercial kitchen operations and food production techniques.
• Strong understanding of food safety and sanitation regulations.
• Excellent leadership, communication, and organizational skills.

Required Skills

• Leadership and team development
• Food preparation and cooking expertise
• Time management and multitasking
• Problem-solving and decision-making
• Inventory management
• Customer service orientation
• Attention to detail

Physical Requirements

• Ability to stand and walk for extended periods.
• Frequently lift and carry up to 50 pounds.
• Ability to work in hot, fast-paced kitchen environments.
• Frequent bending, reaching, pushing, pulling, and repetitive motions.

Working Conditions

• Fast-paced commercial kitchen environment.
• Exposure to heat, steam, sharp equipment, and cleaning chemicals.
• May require evenings, weekends, holidays, and flexible scheduling.