La Costa Glen is currently hiring a full time Cook Supervisor. The Cook Supervisor assists in the proper preparation of the planned menu and helps supervise all kitchen employees.

Compensation: $25.45 - $28.90 based on experience. This is a non-tipping environment.

Schedule: 11:00AM - 7:30PM. Must work at least one weekend day.

• LOTS of growth opportunity in a stable & beautiful work environment.
• Full time Benefits include PTO, Holidays, Medical, Dental, Vision, Life Insurance, and more.
• 401k with employer match.
• Tuition Assistance.
• Talent development program.
• Access to on-demand pay.
• Commuter reimbursement.

Why you would want this job:

You will be a part of a culinary team which crafts distinctive dishes and cultivates an authentic food experience for our residents. Gain the experience necessary to take your career to the next level.

Enjoy working in a fast pace professional environment while learning to prepare a variety of international cuisines from home-style, French Gourmet, Italian, Indian and Asian. Our menus change weekly and rotate with the seasons. We use only the best available product on the market.

Principle Duties:

• Helps supervise the kitchen staff in all aspects of daily assignments, as required. Informs the Chef de Cuisine of all activities and operational problems, making suggestions for improvement and corrections as needed.
• Assists in daily shift change walk-through of kitchen staff. Ensures that each plate leaving the kitchen meets high presentation standards, is a quality product and is properly portioned.
• Assists with food orders, production sheets and related material. Assists the Chef de Cuisine and Sous Chef in executing all catered and special functions.
• Supervises staff daily ensuring they are working safely and following all safety procedures and policies. Provides coaching in safety procedures and conducts safety training on a regular basis.
• Ensuring meal periods and breaks are taken in a timely manner.
• Manage the temperature control logs, cooling logs, ROP, HACCP policies and procedures.
• Coaches, counsels and conducts disciplinary action with staff when appropriate.
• Responsible for preparing and serving all food items per standardized recipes to include, but not limited to: soups, stocks, sauces, boils, braises, short order and roasts items as well as fries, steams, grills, bakes, saut�s and short order cook.
• Assist in restocking, rotation of supplies and food safety.
• Plans food production to coordinate with meal serving hours and determines amount and type of food and supplies required for daily menus. Ensures that excellence, quality, temperature, and appearance of food are preserved.

Qualifications:

• Minimum of one year experience as Lead Line Cook in a hotel, restaurant, or club with fine dining
• Health care food & beverage experience preferred
• Knowledge of kitchen equipment operations and maintenance. Some knowledge of nutrition and diet
• Formal culinary education strongly preferred
• Ability to plan and organize work, to interpret instructions, recipes, specifications and standards
• Valid San Diego County food handlers card required

. #ZR