CULINARY SUPERVISOR

Levy Restaurants; Saint Paul (MN); On-site; USD 31,684 - 34,440; Part time

Benefits offered by this job

Instapay (early access to wages)

Health and Wellness Program

Discount Marketplace

Employee Assistance Program

Job summary

Join Levy Restaurants at the University of St. Thomas as a Culinary Supervisor, leading kitchen operations during university sporting events. In this part-time role, you'll ensure exceptional food quality and service while supporting a culinary team dedicated to memorable guest experiences.

Your expertise in culinary supervision, strong leadership skills, and knowledge of food safety are essential for success. The position offers various employee benefits and the opportunity to work within a fast-paced environment.

Qualifications

• Previous experience in culinary supervision or kitchen management.
• Strong leadership, organizational, and communication skills.
• Ability to thrive in a fast-paced, high-pressure environment.

Responsibilities

• Supervise and guide culinary team members during food preparation.
• Provide training, mentorship, and feedback to enhance performance.
• Monitor team schedules and adjust assignments as necessary.
• Oversee the preparation and presentation of food.
• Ensure compliance with food safety and sanitation standards.
• Act as a liaison between culinary staff and other departments.
• Prepare post-event reports detailing successes and challenges.

Skills

Leadership skills

Organizational skills

Communication skills

Ability to work under pressure

Education

Current ServSafe Food Handling Certification

Job description

Levy Sector

Position Title: [[title]]

Pay Range: $23.00 to $25.00

Job Summary

Join Levy Restaurants at the University of St. Thomas as a Culinary Supervisor, where you’ll lead kitchen operations and support the culinary team in delivering exceptional food quality and service during university sporting events.

This part‑time, event‑based role is ideal for individuals with a passion for culinary excellence and leadership, ensuring unforgettable guest experiences at University of St. Thomas sporting events.

Key Responsibilities

• Supervise and guide culinary team members during food preparation and service, ensuring all tasks are completed efficiently and to standard.
• Provide training, mentorship, and real‑time feedback to team members to enhance performance and ensure consistency.
• Monitor team schedules, address call‑offs, and adjust assignments as necessary to meet event demands.
• Oversee the preparation, cooking, and presentation of food, ensuring all items meet quality and timing standards.
• Collaborate with the culinary leadership team to execute event‑specific menus and adjust based on guest feedback.
• Ensure proper handling, storage, and inventory management of food and supplies.
• Maintain strict adherence to food safety and sanitation standards, ensuring compliance with all health regulations.
• Conduct pre‑event kitchen inspections to verify cleanliness, equipment readiness, and sufficient stock levels.
• Monitor kitchen inventory levels, communicating with purchasing and warehouse teams to address shortages or surpluses.
• Track and document food usage and waste, assisting with cost control and inventory reporting.
• Act as a liaison between culinary staff and other departments, ensuring smooth coordination of food service operations.
• Communicate effectively with event managers and supervisors to address operational needs and resolve challenges.
• Provide on‑site leadership during events, managing the flow of operations and addressing any issues promptly.
• Prepare post‑event reports detailing successes, challenges, and areas for improvement.
• Complete periodic safety inspections and walk‑throughs.
• Manage the implementation of Levy's safety and sanitation program at the venue.
• Perform other tasks as assigned to support the culinary team and overall event success.

Requirements

• Previous experience in culinary supervision or kitchen management.
• Strong leadership, organizational, and communication skills.
• Ability to thrive in a fast‑paced, high‑pressure environment.
• Must hold a current ServSafe Food Handling Certification or be willing to obtain one and be knowledgeable in food safety regulations.

Benefits

• Instapay (early access to wages) and high‑interest savings through the EVEN app
• Associate Shopping Program
• Health and Wellness Program
• Discount Marketplace
• Employee Assistance Program

Compass Group is an equal opportunity employer. At Compass, we are committed to treating all applicants and associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.

Certain positions may require Florida Level 2 background screening. Details: https://info.flclearinghouse.com/