Line Supervisor

Under direct supervision of the Sous Chef, provides general supervision of the line cook staff overseeing the preparation and cooking of menu items for the various restaurant venues.

• Responsible for the delivery of service of menu items from the cook line.
• Responsible for quality control of items being served.
• Ensures the interior surroundings are safe, clean, and professional.
• Enforces all appearance and uniform standards.
• Responsible for maintaining supplies and service ware.
• Provides exceptional customer service to all guests.
• Works with the Banquet and Hotel Departments to coordinate all functions.
• Contributes to a team effort and accomplishes related results as required.
• Performs the duties of subordinates as needed and other duties as required.