Lead Supervisor / Lead Cook

Great River Golf Club is home to Monty's River Grille, a full-service restaurant offering Zagat-rated service, exceptional American-International cuisine, and a unique dining experience. In addition, the clubhouse is fully equipped and wireless providing corporate space as well as a dramatic ballroom for weddings and special events. http://www.greatrivergolfclub.com/ Job Description: The Lead Supervisor reports to the Executive Chef and Sous Chef. They are responsible for kitchen functions, restaurant menus and banquet operations. Responsibilities Include: In charge of the Broiler Chef, Sauté Chef and the Pantry Cook in the kitchen. They supervise the dishwashers and assist in banquets. They are in charge of ensuring that all stations are ready and on time with all food preparation (mis en place) needed on a daily basis. Including snack bar and banquets They oversee the daily production of all menu items. Create daily specials as needed. They are to attend daily lunch and dinner preservice meeting with a tasting of any new special item explain and answer questions. They are responsible for the opening and closing of the kitchen; this includes the locking of all walk-ins and to report any problems to the Executive Chef or Senior Lead Supervisor. They are responsible to see that the employees under his/her direction are on time, in clean uniforms and reports in writing or verbally to Senior Lead Supervisor and/or Executive Chef. Check with Executive Chef and/or Sous Chef for daily changes or any new task that need to be completed. Maintain correct inventory by using a FIFO system. Assist in monthly inventory. All Food deliveries are to be received properly and to ensure they are handled correctly, in accordance with local health department guidelines. He or she will take ownership from production to the final delivery of the end product. Continually exceeds expectations for both members and guests. Ensures proper presentation, food quality, portion control and maintenance of proper serving temperatures. Tracks food use, waste and consumption to requisition or purchase product. Maintains sanitation of equipment, supplies and utensils. Cleans workstation thoroughly before leaving area. Keeps display equipment clean and free of debris during meal service to ensure compliance with sanitation, safety, production, and merchandising requirements. Helps the Executive Chef/Sous Chef in creating and developing recipes and menus which reflect seasonality and cost containment. Creates luxury for the senses by developing and implementing a quality Monty’s River Grille experience. Performs other duties as assigned. Job Requirements: Must maintain a (QFO) Quality Food Operator Certification. Minimum of 5 years’ experience as a cook in a club environment and/or combination of formal training in culinary arts through a vocational school, community colleges, culinary schools and/or university degree programs in hospitality. Preferred 1-2 years of supervisory experience. Strong working knowledge of food safety, sanitation, and general workplace safety standards with general knowledge of Health Department requirements. Must be a strong culinarian with a passion for continuous self-improvement and team building. He or she must demonstrate culinary competence across different ethnic and cultural areas. Good people skills; excellent communication skills. Self-starter who can work independently as well as within a team environment. Friendly and welcoming customer service. Must be able to work well under pressure Unusual Working Conditions: Flexibility, ability to work extended or irregular hours to include nights, weekends, and holidays. Temperature extreme. Must be able to lift up to 50 lbs. in weight. Job Type: Full-time Benefits Dental insurance Health insurance Paid time off Vision insurance Ability to Relocate: Milford, CT 06461: Relocate before starting work (Required) Work Location: In person