Culinary Supervisor: Lead Kitchen Team & Food Quality

Compass Group, North America; Nashville (TN); On-site; USD 26,000 - 37,000; Full time

Benefits offered by this job

Instapay (early access to your wages)

Associate Shopping Program

Health and Wellness Program

Discount Marketplace

Employee Assistance Program

Job summary

Levy Sector in Nashville, TN is seeking a supervising food-service role. Directly supervises food-service associates, trains staff, plans and assigns work, and ensures adherence to policies, procedures and laws.

Responsibilities include minimizing waste, managing purchasing requirements, using approved recipes and maintaining portion control, operating equipment safely, and upholding HACCP guidelines to ensure high quality and safe food service.

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 Sector in Nashville, TN is seeking a supervising food-service role. Directly supervises food-service associates, trains staff, plans and assigns work, and ensures adherence to policies, procedures and laws.

Responsibilities include minimizing waste, managing purchasing requirements, using approved recipes and maintaining portion control, operating equipment safely, and upholding HACCP guidelines to ensure high quality and safe food service.