Campus Cook Supervisor - High-Volume Dining

Chartwells Higher Education Dining Services; San Jose (CA); Vor Ort; USD 36.000 - 39.000; Vollzeit

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Training & Development

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Zusammenfassung

Chartwells Higher Ed at San Jose State University is hiring a Cook Supervisor to directly oversee food-service staff in a high-volume campus kitchen. This full-time role requires strong supervision skills and adherence to safety standards.

You will train employees, manage production, monitor portions, and ensure quality, temperature controls and waste reduction while delivering friendly, timely service to students and staff.

Qualifikationen

• 6+ months of cook supervisory experience in a high-volume setting is required.

Aufgaben

• Trains employees; plans, assigns and directs work; appraises performance; rewards and disciplines associates; addresses complaints and resolves problems.
• Advises management of purchasing requirements with a focus on minimizing waste and avoiding product shortages.
• Uses approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control.
• Operates and cleans equipment in accordance with department procedures after each use.
• Stores, labels and dates food items according to policy; maintains established food rotations in storage in order to minimize spoilage and waste.
• Follows HACCP guidelines to ensure quality and safety of food supply.
• Operates food-service equipment in a safe manner and according to established policies and procedures.
• Helps serves meals; remains present during scheduled meal periods to receive customer comments and feedback.
• Performs other duties as assigned.

Kenntnisse

Cook supervision

High-volume cooking

Jobbeschreibung

Chartwells Higher Ed at San Jose State University is hiring a Cook Supervisor to directly oversee food-service staff in a high-volume campus kitchen. This full-time role requires strong supervision skills and adherence to safety standards.

You will train employees, manage production, monitor portions, and ensure quality, temperature controls and waste reduction while delivering friendly, timely service to students and staff.