Culinary Supervisor — Lead Food Safety & Quality

Compass Group USA; Kansas City (KS); Vor Ort; USD 45.000 - 60.000; Vollzeit

Benefits dieser Stelle

Instapay (early wages)

Associate Shopping Program

Health and Wellness Program

Discount Marketplace

Employee Assistance Program

Zusammenfassung

Compass Group USA at Sporting Park seeks a Culinary Supervisor to oversee kitchen staff and ensure quality and safety standards are met under federal, state and corporate guidelines.

You will follow recipes, manage portions, monitor sanitation, training, and minimize waste while maintaining proper temperatures and cost controls.

This on-site role requires physical stamina and the ability to lift up to 50 pounds, with a strong commitment to teamwork and food safety.

Qualifikationen

• Ability to lift and move up to 50 pounds.
• Ability to walk and stand for long periods.

Aufgaben

• Oversees those who are preparing food while also working alongside those team members to ensure high-execution, product control levels, etc.
• Ensuring all team members are following Q&A guidelines (sanitation, temp logs, etc.)
• 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.
• Performs other duties as assigned.

Kenntnisse

Lifting up to 50 lbs

Standing/walking long periods

Jobbeschreibung

Compass Group USA at Sporting Park seeks a Culinary Supervisor to oversee kitchen staff and ensure quality and safety standards are met under federal, state and corporate guidelines.

You will follow recipes, manage portions, monitor sanitation, training, and minimize waste while maintaining proper temperatures and cost controls.

This on-site role requires physical stamina and the ability to lift up to 50 pounds, with a strong commitment to teamwork and food safety.