The primary function of the Cook supervisor is to monitor the preparation of food by other cooks and prepare food according to recipes and established standards and ensure that everything is up to the standards set by the Health Department.

Responsibilities:

• Strong supervisory and leadership skills.
• Excellent interpersonal skills with a focus on customer service.
• Excellent time management skills.
• Maintain a safe and clean work area
• Set up sanitation stations throughout the kitchen.
• Prep and stock cooking lines with food based on meal period
• Perform pre-determined prep work as directed by supervisors
• Minimize waste to achieve budgeted food costs.
• Prepare salads, cold cuts and other cold items for employee cafeteria.
• Assist with stock and deliveries.
• Comply with all company standards and policies, as established in the employee handbook.

The benefits package offered to eligible associates includes:

• Medical and Dental Insurance 
• Long Term Disability and Life Insurance
• 401(k) retirement plan with Employer Match 
• Vacation
• Sick time
• Brand specific team discounts

Requirements:

• Familiarity with food handling, safety, and other restaurant guidelines.
• High school diploma or equivalent required.
• Previous restaurant experience required.
• Successful completion of brand training program required.
• Ability to traverse all parts of the kitchen quickly.
• SERV Safe Certified.
• Must be able to lift up to 50 pounds at times.
• Availability nights, weekends, and holidays.