Culinary Supervisor: Lead Foodservice Team & Quality

Compass Group USA; Minneapolis (MN); On-site; USD 42,000 - 52,000; 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

Compass Group USA through Levy is seeking an on-site Food Service Supervisor to directly supervise food-service associates, ensuring adherence to policies, recipes, and safety standards while maintaining exceptional service across venues.

You will train staff, manage schedules, monitor performance, and advise on purchasing to minimize waste, while ensuring proper portioning and safe equipment operation. Feedback from customers will guide continuous improvement.

Qualifications

• Experience supervising food-service staff.
• Knowledge of HACCP guidelines and food safety.
• Ability to train and evaluate associates.
• Strong communication and conflict-resolution skills.

Responsibilities

• Train employees; plan, assign and direct work; appraise performance; reward and discipline associates; address complaints and resolve problems.
• Advise management of purchasing requirements with a focus on minimizing waste and avoiding shortages.
• Use approved recipes and production standards to ensure proper quality, temperatures and portion control.
• Operate and clean equipment in accordance with procedures after each use.
• Store, label and date food items to minimize spoilage and waste.
• Follow HACCP guidelines to ensure quality and safety of food supply.
• Operate food-service equipment safely and per policies.
• Help serve meals; remain present during meals to receive customer feedback.

Skills

People management

Staff training

Performance appraisal

Food safety HACCP

Job description

Compass Group USA through Levy is seeking an on-site Food Service Supervisor to directly supervise food-service associates, ensuring adherence to policies, recipes, and safety standards while maintaining exceptional service across venues.

You will train staff, manage schedules, monitor performance, and advise on purchasing to minimize waste, while ensuring proper portioning and safe equipment operation. Feedback from customers will guide continuous improvement.