Cook Supervisor - Lead Kitchen Team & Quality

Compass Group USA; Matthews (NC); On-site; USD 25,485 - 33,751; Full time

Benefits offered by this job

Retirement Plan

Health and Wellness Programs

Discount Marketplace

Identify Theft Protection

Pet Insurance

Critical Illness Insurance

Accident Insurance

Hospital Indemnity Insurance

Legal Services

Commuter Benefits

Employee Assistance Program

FSAs

Job summary

Morrison Healthcare, part of Compass Group USA, is hiring a Cook Supervisor at Atrium Union West, Matthews, NC. This full-time position requires prior culinary and supervisory experience and a valid ServSafe certification.

The role includes rotating weekends, a full-time schedule, and a pay range of $18.50–$24.50 per hour. Responsibilities include training staff, overseeing food preparation, managing purchasing to minimize waste, and ensuring HACCP-compliant safety and quality standards.

Qualifications

• Previous culinary and supervisory experience is required.
• A valid ServSafe certification is required.

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 recipes and standards to ensure quality, temperatures and portions.
• Operates and cleans equipment per department procedures.
• Stores, labels and dates food items to minimize spoilage and waste.
• Follows HACCP guidelines to ensure safety of food supply.

Skills

Culinary experience

Supervisory experience

Education

ServSafe certification

Job description

Morrison Healthcare, part of Compass Group USA, is hiring a Cook Supervisor at Atrium Union West, Matthews, NC. This full-time position requires prior culinary and supervisory experience and a valid ServSafe certification.

The role includes rotating weekends, a full-time schedule, and a pay range of $18.50–$24.50 per hour. Responsibilities include training staff, overseeing food preparation, managing purchasing to minimize waste, and ensuring HACCP-compliant safety and quality standards.