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The Cook Supervisor oversees daily kitchen operations, ensuring food preparation and cooking meet the hotel's standards for quality, presentation, and sanitation. This role involves supervising kitchen staff, managing inventory, maintaining cleanliness, and assisting in menu planning and cost control. The cook supervisor is responsible for preparing all food items, based on standardized recipes, for the conference center, lobby bar and events, while maintaining the highest standards to produce an appealing and appetizing product.

Benefits:

Employer Paid Life Insurance

Employer Paid Long Term Disability

Employer Paid Short Term Disability

Paid Time Off

Medical

Dental

Vision

401K with employer match

Flexible Spending Accounts (FSA)

Voluntary Accident Coverage

Voluntary Critical Illness Coverage

Voluntary Life Insurance

Team Travel Program

Job Title: Cook Supervisor

Department: Food and Beverage

Reports To: Executive Chef

General Summary:

The Cook Supervisor oversees daily kitchen operations, ensuring food preparation and cooking meet the hotel's standards for quality, presentation, and sanitation. This role involves supervising kitchen staff, managing inventory, maintaining cleanliness, and assisting in menu planning and cost control. The cook supervisor is responsible for preparing all food items, based on standardized recipes, for the conference center, lobby bar and events, while maintaining the highest standards to produce an appealing and appetizing product.

Essential Functions:

• Coordinate all food orders between stations and food servers.
• Assist in directing and correcting the presentation and portioning of food for all functions.
• Adhere to policies and procedures regarding sanitation and sanitary food handling.
• Ensuring the work area, including all counter tops, utensils, equipment, and refrigeration in a clean and sanitary condition in accordance with state, county, and company health regulations and safety regulations.
• Have thorough knowledge of menus and the preparation required, according to hotel standards.
• Prepare and display buffet food items according to the hotel standards.
• Proficiency in the following cooking techniques: charbroiling, poaching, deep-frying, sauté, braising, roasting and par-cooking.
• Recognize quality standards in fresh vegetables, fish, dairy, and meat products.
• Knowledge of herbs and spices and proper use of each.
• Maintain clean and sanitary environment with knowledge of proper food handling, storage, and sanitation.
• Prepare food for as required, following specifications on Event Orders.
• Ensure all foods following hotel standard recipes. Preparation of specials will be under the direction of the Chef or Executive Sous Chef.
• Assist food stations as scheduled by the Chef or Executive Sous Chef.
• Know the location and operation of all fire extinguishing equipment.
• Practice safe work habits at all times to avoid possible injury to self or other employees.
• Use Production Charts as specified by hotel’s standards.
• Be able to support any position in the Kitchen that is in need of help.
• Perform additional duties as the need arises
• Possess considerable knowledge in food preparation, presentation and portion control.
• Ability to plan, organize and direct the activities of employees in the kitchen area.
• Ability to develop an effective working relationship with fellow employees and supervisors.
• Ability to read, write and communicate effectively with co-workers and patrons

Guest Satisfaction

• Promotes 100% guest satisfaction throughout the property. Instills the 100% guest satisfaction objective to Departmental and hourly associates
• Ensures that all guest related issues are resolved in a manner consistent with the company’s goals and objectives

Supporting Functions:

• In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions.
• Perform other duties and responsibilities as requested (i.e., special guest requests)
• Adheres to all Federal, State, and corporate policies in all functions
• Other duties as assigned

Specific Job Knowledge, Skills and Ability:

Education:

Any equivalent combination of education, training and experience which provides the required knowledge and abilities may be considered sufficient.

Experience:

Preferred: Minimum of 2 years hospitality

Licenses or Certificates:

Preferred: Culinary education or certification

Grooming:

All employees must maintain a conservative, neat, clean and well-groomed appearance including hair color.

Physical Requirements

• Standing/walking: Constantly. Concrete, tile, rubber mats covering tile, carpet, stairs, etc. Crouching: Frequently. Lift heavy objects, put supplies away, reach lower shelving in walk-ins, and supply shelves, retrieve items from ovens.
• Stooping: Frequently. Lifting, demonstrating and training cooking techniques, putting supplies away, retrieve items from ovens.
• Twisting: Frequently. Cooking food, place or retrieve supplies, product, performing line positions.
• Balancing: Occasionally. Carrying supplies, product, working near hot equipment.
• Reaching (overhead/extension): Frequently. Working the line, reaching for objects, supplies.
• Handling / Grasping: Frequently. Supplies, knives, slicer, utensils, sauté pans, etc.
• Fingering / Feeling: Frequently. Spices, foods.
• Pushing/pulling: Average weight: Occasionally. Racks, carts with products weighing 5-50 pounds. Maximum weight.
• Lifting / carrying: Average weight; occasionally. Product, supplies weighing 1 to 35 pounds. Maximum weight: Frequently. 50 pounds

This description is a general statement of required major duties and responsibilities performed on a regular and continuous basis. It does not exclude other duties as assigned.

It is the policy of Tentac Enterprises to comply with all federal and state laws concerning the employment of individuals with disabilities and to act in accordance with regulations and guidance issued by the Equal Employment Opportunity Commission (EEOC)

Tentac Enterprises provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Effective Date: July 16^th, 2025