Lead Cook & Kitchen Supervisor — Growth & Benefits

Ridgeview; San Diego (CA); On-site; USD 34,000 - 37,000; Full time

Benefits offered by this job

401k match

Tuition assistance

On-demand pay

Job summary

Ridgeview is seeking a Cook Supervisor to help manage daily kitchen operations and uphold high standards of food quality and presentation. The role involves supervising kitchen staff, coordinating with the Chef de Cuisine, and ensuring meals meet prescribed orders and safety regulations.

Responsibilities include assisting with orders and production sheets, overseeing safety training, and planning production around meal serving times.

Qualifications

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

Responsibilities

• Supervise kitchen staff during daily assignments and assist Chef de Cuisine as needed.
• Ensure plates meet high presentation standards and are properly portioned.
• Assist with food orders, production sheets, and catering/event functions.
• Maintain safety procedures and train staff on safety practices.
• Plan meal production to align with serving hours and ensure quality, temperature, and appearance.

Skills

Plan & organize work

Interpret instructions/recipes

Safety procedures

Leadership/ supervision

Nutrition knowledge

Education

Formal culinary education

Job description

Ridgeview is seeking a Cook Supervisor to help manage daily kitchen operations and uphold high standards of food quality and presentation. The role involves supervising kitchen staff, coordinating with the Chef de Cuisine, and ensuring meals meet prescribed orders and safety regulations.

Responsibilities include assisting with orders and production sheets, overseeing safety training, and planning production around meal serving times.