Culinary Line Cook Supervisor

DoubleTree by Hilton Hotel Boston - Westborough; Westborough (MA); On-site; USD 30,000 - 41,000; Full time

Benefits offered by this job

401(k)

Health, Dental, Vision, Life & Vol Vol

Management Development Program

TEAM & Travel Discounts

Vacation, Wellness & Holiday Pay

Career Advancement Opportunities

Referral Bonus Program

Paid time off and travel discounts

Job summary

DoubleTree by Hilton Hotel Boston - Westborough is seeking a Culinary Line Cook Supervisor to lead the kitchen line during service. You will work hands-on with line cooks, ensuring dishes meet quality standards, and coordinate station priorities to maintain timely service.

You will collaborate with the Sous Chef and Executive Chef to maintain an organized, positive kitchen environment while guiding a high-performing culinary team. Evening, weekend, and holiday availability is required.

Qualifications

• Previous line cook or professional culinary experience required; lead cook or supervisory experience preferred.
• Strong culinary skills and hospitality mindset.
• Ability to lead and coach a culinary team.
• Flexibility to work evenings, weekends and holidays.

Responsibilities

• Supervise and lead the kitchen line during assigned shifts to ensure smooth, efficient, and timely service.
• Work hands-on alongside line cooks to prepare, cook, and plate menu items according to recipes, specifications, and established standards.
• Coordinate station assignments and communicate daily priorities, specials, prep needs, and service expectations.
• Monitor ticket times and adjust workflow as needed to maintain efficient service.
• Ensure food is consistently prepared with proper quality, portion size, temperature, presentation, and flavor.
• Inspect completed dishes and provide direction to team members to maintain presentation standards.
• Ensure all line stations are properly stocked, organized, clean, and ready for service.
• Provide leadership, direction, coaching, and support to line cooks and other kitchen team members.
• Assist with training new team members on recipes, equipment, procedures, food safety, and kitchen standards.
• Lead by example during high-volume service periods and remain calm and solutions-oriented under pressure.
• Maintain a clean, organized, and sanitary kitchen throughout the shift.
• Follow and reinforce all food safety, sanitation, temperature control, and food handling procedures.
• Operate and ensure the safe use of kitchen equipment, tools, and machinery.
• Monitor food levels, communicate prep, restocking, and production needs to the culinary leadership team.
• Assist with inventory, receiving, labeling, storage, and proper rotation of food products as needed.
• Follow FIFO practices and help minimize food waste through proper preparation, portioning, and storage.
• Communicate effectively with the Sous Chef, Executive Chef, and front-of-house team regarding service needs and operational concerns.
• Address routine kitchen issues promptly and communicate significant concerns to the appropriate manager.
• Assist with opening, closing, cleaning, breakdown, and organization of the kitchen.
• Help maintain appropriate prep levels and production schedules to support current and upcoming service periods.
• Support a positive, respectful, professional, and team-oriented work environment.
• Perform other culinary and supervisory duties as assigned.

Skills

Leadership

Line cook

Food safety

Communication

Team management

Time management

Education

Culinary degree or formal culinary training (plus)

Tools

Kitchen equipment operation

Job description

Culinary Line Cook Supervisor

About Us

Our TEAM culture motivates and encourages each individual member to achieve “MORE” in daily life and prosper in their career with a company that values them. Our hope is that each day you will uncover new reasons to love what you do!

T.E.A.M. = Together Everyone Achieves More

About the Role

Do you thrive in a fun, fast-paced kitchen environment? Are you a hands-on culinary professional who is ready to take the next step into a leadership role? Do you have a passion for food quality, consistency, teamwork, and creating an exceptional dining experience?

As a Culinary Line Cook Supervisor, you will be a hands-on leader responsible for supervising the kitchen line during daily operations and service. You will lead by example, actively participate in food preparation and cooking, coordinate line cooks and kitchen team members, and help ensure every dish meets established standards for quality, presentation, timing, and consistency.

This position is ideal for an experienced line cook or culinary professional who is ready to grow their leadership skills while remaining actively involved in the day-to-day kitchen operation.

You will work closely with the Sous Chef and Executive Chef to maintain an organized, efficient, and positive kitchen environment while supporting a high-performing culinary team.

Advancement Opportunities & Professional Career Path

• Sous Chef
• Executive Chef
• Restaurant Manager
• Hotel Food & Beverage Leadership

Are you looking to plant your roots, be part of a TEAM that feels like family, and grow your career within a prospering establishment that invests in its associates?

Our Management Development Program (MDP) is a great way to take your career to the next level. The MDP develops top talent into the leaders of tomorrow.

What’s Your More?

TEAM Benefits

• 401(k)
• Health, Dental, Vision, Life & Voluntary Insurance
• Management Development Program
• TEAM & Travel Discounts
• Vacation, Wellness & Holiday Pay
• Career Advancement Opportunities
• Referral Bonus Program
• Full-Time positions are benefits eligible, including paid time off, travel discounts, medical coverage, and other insurance options

Travel Discounts: With multiple brands and thousands of locations around the world, TEAM members are eligible for special travel discounts and, in some cases, F&B discounts. Get away to relax, visit family, or see the world!

Responsibilities

• Supervise and lead the kitchen line during assigned shifts to ensure smooth, efficient, and timely service.
• Work hands-on alongside line cooks to prepare, cook, and plate menu items according to recipes, specifications, and established standards.
• Coordinate station assignments and communicate daily priorities, specials, prep needs, and service expectations.
• Monitor ticket times and adjust workflow as needed to maintain efficient service.
• Ensure food is consistently prepared with proper quality, portion size, temperature, presentation, and flavor.
• Inspect completed dishes and provide direction to team members to maintain presentation standards.
• Ensure all line stations are properly stocked, organized, clean, and ready for service.
• Provide leadership, direction, coaching, and support to line cooks and other kitchen team members.
• Assist with training new team members on recipes, equipment, procedures, food safety, and kitchen standards.
• Lead by example during high-volume service periods and remain calm and solutions-oriented under pressure.
• Maintain a clean, organized, and sanitary kitchen throughout the shift.
• Follow and reinforce all food safety, sanitation, temperature control, and food handling procedures.
• Operate and ensure the safe use of kitchen equipment, tools, and machinery.
• Monitor food levels, communicate prep, restocking, and production needs to the culinary leadership team.
• Assist with inventory, receiving, labeling, storage, and proper rotation of food products as needed.
• Follow FIFO practices and help minimize food waste through proper preparation, portioning, and storage.
• Communicate effectively with the Sous Chef, Executive Chef, and front-of-house team regarding service needs and operational concerns.
• Address routine kitchen issues promptly and communicate significant concerns to the appropriate manager.
• Assist with opening, closing, cleaning, breakdown, and organization of the kitchen.
• Help maintain appropriate prep levels and production schedules to support current and upcoming service periods.
• Support a positive, respectful, professional, and team-oriented work environment.
• Perform other culinary and supervisory duties as assigned.

Requirements

• Previous line cook or professional culinary experience required; lead cook or supervisory experience preferred.
• Experience in a luxury hotel, upscale restaurant, resort, or high-volume food service environment preferred.
• Strong culinary skills with a genuine passion for food and hospitality.
• Demonstrated ability to lead, coach, and motivate a culinary team.
• Strong knowledge of food preparation, cooking techniques, recipes, and kitchen operations.
• Strong communication, organization, and time-management skills.
• Ability to prioritize tasks and effectively coordinate multiple kitchen stations during service.
• Ability to maintain composure and make sound decisions in a fast-paced, high-volume environment.
• Strong attention to detail and commitment to food quality, consistency, and presentation.
• Knowledge of food safety, sanitation, proper food handling, and temperature control procedures.
• Ability to follow recipes, production schedules, plating specifications, and quality standards.
• Ability to safely operate commercial kitchen equipment.
• Ability to work effectively as part of a team while providing clear direction to others.
• Ability to work flexible hours, including evenings, weekends, and holidays as required.
• Culinary degree or formal culinary training is a plus, but not required.

Compensation

$26.00 starting wage per hour

We are dedicated to thoroughly training and developing our team into future hospitality leaders through hands-on experience, interactive teamwork, and a positive work environment.

In compliance with federal law, all persons hired will be required to verify identity and eligibility to work in the United States and to complete the required employment eligibility verification form (Form I-9) upon hire.