Campus Kitchen Supervisor - Lead, Train & Standardize Food Prep

Compass Group, North America; Orlando (FL); On-site; USD 30,000 - 34,000; Full time

Benefits offered by this job

Instapay (early access to wages)

Associate Shopping Program

Health and Wellness Program

Discount Marketplace

Employee Assistance Program

Job summary

Levy Sector, part of Compass Group USA, seeks a Cook Supervisor for the University of Central Florida in Orlando to directly supervise food-service staff and ensure compliance with policies and laws. The role emphasizes safe food handling, quality control, and customer feedback during meal periods.

Responsibilities include training staff, managing purchasing to minimize waste, following recipes and portion standards, and maintaining equipment and storage practices.

Responsibilities

• 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.

Job description

Levy Sector, part of Compass Group USA, seeks a Cook Supervisor for the University of Central Florida in Orlando to directly supervise food-service staff and ensure compliance with policies and laws. The role emphasizes safe food handling, quality control, and customer feedback during meal periods.

Responsibilities include training staff, managing purchasing to minimize waste, following recipes and portion standards, and maintaining equipment and storage practices.