Line Cook Supervisor

Job Description

Job Overview:

The Line Cook Supervisor oversees daily line operations to ensure efficient food preparation,

high-quality standards, and timely service. This role provides direct supervision to line cooks,

supports kitchen management, and ensures compliance with food safety and sanitation

standards.

Key Relationships:

Internal:

Management team, team members and everyone involved in

the operation.

External:

New team members, members, vendors,

support businesses, hospitality associations, and everyone involved in the

operation.

Duties include:

• Supervise and coordinate the activities of line cooks during food preparation and

service.

• Ensure all menu items are prepared according to standardized recipes and presentation

guidelines.

• Monitor ticket times to maintain efficient kitchen flow.

• Train, mentor, and evaluate kitchen staff performance.

• Enforce food safety, sanitation, and workplace safety standards.

• Assist with inventory management, ordering, and stock rotation (FIFO).

• Conduct station checks before, during, and after service.

• Address and resolve kitchen operational issues in real time.

• Assist Executive Chef or Kitchen Manager with scheduling and labor control.

• Maintain a clean, organized, and efficient work environment.

• Report equipment failures, safety hazards, or product shortages to supervisors.

• Leadership & Sanitation Supervision.

• Monitor and maintain quality standards for all food produced.

• Assist in scheduling daily soup and special preparations.

• Foster a collaborative and professional kitchen environment focused on teamwork and

efficiency.

• Ensure refrigerators, prep areas, and cooking stations meet sanitation standards

• Report unsafe conditions or faulty equipment to management immediately

Experience

• 3–7 years of culinary experience

• 1-2 years of leadership and/or educational work experience combined

• Strong knowledge of cooking techniques and kitchen equipment

• Ability to lead a team in a high-volume environment

• Knowledge of local health department regulations

• Strong communication and problem-solving skills

• Ability to stand for long periods and lift up to 50 lbs.

• Experience in high-volume or multi-outlet operations

Education Requirements

• Culinary degree or formal training

License/Certification requirement:

• ServSafe Certification (or equivalent)Company Description

Tehama, a Native American word which means, “Abundance of Nature,” combines awe-inspiring beauty, with rugged elegance, and exceptional golf. The Jay Morrish designed, 18 hole golf course, is an impressive 6,506 yards from the champion tees. Members have access to the Tehama Clubhouse, which offers a full-service Pro-shop, world-class cuisine, and banquet facilities that boast stunning views of Carmel Valley and the Monterey Bay.

Full-time