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Line Cook Supervisor, Lucy's

2 months ago

Auburn, Alabama, United States Lucy's Restaurant Group Full time
Job Overview

Position: Chef de Partie / Kitchen Supervisor

Employment Type: Full Time - Minimum of 32 Hours/Week

Compensation: Pay range ($16 - $18/hr) based on experience (+ 3% Heart of House fee based on restaurant sales and hours worked)


Lucy's Restaurant Group is a contemporary American dining establishment recognized for its seasonal and innovative cuisine. Our vibrant California-style venue prides itself on utilizing locally sourced ingredients, creating dishes that are both heartfelt and memorable. We focus on shared dining experiences, exceptional cocktails, and an impressive selection of wines, all while fostering an atmosphere of positivity and community.


We are eager to enhance our culinary team with skilled kitchen professionals. This role offers a unique opportunity to contribute to an organization that values its employees as its greatest asset. We take pride in selecting individuals who align with our mission and values.


Key Responsibilities:

  • Oversee a designated station within the kitchen and manage line staff effectively.
  • Ensure adherence to standard operating procedures for food quality and maintain compliance with health regulations.
  • Maintain an organized and pristine workspace.
  • Possess comprehensive knowledge of menu items and their ingredients.
  • Prepare food items according to established recipes and quality standards under the guidance of the Executive Chef or Sous Chef.
  • Implement correct food handling and storage procedures in accordance with regulations.
  • Inspect food preparation and serving areas to uphold cleanliness and safe food-handling practices.
  • Manage guest orders efficiently and courteously.
  • Conduct visual inspections of all food items before they leave the kitchen to ensure quality and accuracy.
  • Prepare all stations for service and verify the quality and consistency of recipes.


Professional Qualifications:

  • Coordinate daily tasks with the Executive Sous Chef and Sous Chef.
  • Supervise and mentor line cooks.
  • Estimate daily production needs and assess the quality of raw and cooked food products.
  • Ensure the highest standards in food production, preparation, and presentation.
  • Maintain compliance with health and sanitation codes.
  • Complete daily temperature logs and monitor refrigeration units.
  • Hold a valid manager-level food handling certification.
  • Possess knowledge of food preparation, receiving, storage, and sanitation procedures.
  • Demonstrate full awareness of menu items, their recipes, and presentation standards.
  • Follow preservation standards for food handling.
  • Operate and maintain kitchen equipment, reporting any malfunctions.
  • Facilitate effective communication among staff, fostering a secure and friendly work environment.
  • Build and maintain strong inter-departmental relationships.
  • Exhibit expertise in menu creation while controlling costs in a high-volume setting.
  • Uphold hygiene, safety, and proper equipment usage according to Lucy's standards.
  • Meet deadlines while assisting and motivating team members.
  • Regularly check expiry dates and proper storage of food items.
  • Consult daily with the Executive Sous Chef and Sous Chef regarding operational needs.


Personal Attributes:

  • Demonstrated passion for the culinary arts.
  • Positive attitude that enhances team morale and success.
  • Strong communication skills, especially under pressure.
  • Patience and perseverance in a fast-paced environment.
  • Physical endurance for standing and handling heavy items.
  • A strong drive to excel in the culinary field.


Additional Key Attributes:

  • Attention to Detail
  • Exceptional Work Ethic
  • Dependability
  • Guest-Centric Approach
  • Adaptability
  • Team Collaboration