Concessions Prep Director — Lead Kitchen & Training

Levy Restaurants; Chicago (IL); On-site; USD 25,000 - 33,000; Full time

Benefits offered by this job

Instapay (early access to your wages)

high interest savings through the EVEN

Associate Shopping Program

Health and Wellness Program

Discount Marketplace

Employee Assistance Program

Job summary

Levy at Wrigley Field - Concessions seeks a Prep Director to oversee food-service associates, ensure safety and quality, and uphold policies and procedures. Direct supervision includes training, assigning work, and evaluating performance while controlling waste and inventory.

You will work with the Senior Executive Chef to implement recipes, portioning, and equipment use, and you will actively engage with customers during meal periods.

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 at Wrigley Field - Concessions seeks a Prep Director to oversee food-service associates, ensure safety and quality, and uphold policies and procedures. Direct supervision includes training, assigning work, and evaluating performance while controlling waste and inventory.

You will work with the Senior Executive Chef to implement recipes, portioning, and equipment use, and you will actively engage with customers during meal periods.