Culinary Supervisor — Lead Kitchen Team & Quality

Compass Group USA; Evanston (IL); On-site; USD 35,817 - 38,572; Full time

Benefits offered by this job

Instapay

Associate Shopping Program

Health and Wellness Program

Discount Marketplace

Employee Assistance Program

Job summary

Levy is seeking a Culinary Supervisor at Ryan Field to directly supervise food-service associates and ensure adherence to policies and safety standards. The role focuses on training staff, managing duties, and maintaining quality and portion control in a high-volume setting.

Responsibilities include assisting management with purchasing to minimize waste, following HACCP guidelines, and serving meals while collecting customer feedback for continuous improvement.

Qualifications

• Direct supervision of food-service associates.
• Knowledge of HACCP guidelines and safety practices.
• Ability to train and evaluate staff.

Responsibilities

• Trains employees; plans, assigns and directs work; appraises performance; rewards and disciplines associates; addresses complaints and resolves problems.
• Advises management on purchasing requirements with a focus on minimizing waste and avoiding product shortages.
• Uses approved recipes and production standards to ensure quality, serving temperatures and standard portion control.
• Operates and cleans equipment per department procedures after each use.
• Stores, labels and dates food items per policy; maintains rotation to minimize spoilage and waste.
• Follows HACCP guidelines to ensure quality and safety of food supply.
• Operates food-service equipment safely according to policies and procedures.
• Helps serve meals; remains present during meal periods to receive customer comments and feedback.

Skills

Supervision

Food safety HACCP

Staff training

Food service operations

Purchasing awareness

Customer feedback handling

Job description

Levy is seeking a Culinary Supervisor at Ryan Field to directly supervise food-service associates and ensure adherence to policies and safety standards. The role focuses on training staff, managing duties, and maintaining quality and portion control in a high-volume setting.

Responsibilities include assisting management with purchasing to minimize waste, following HACCP guidelines, and serving meals while collecting customer feedback for continuous improvement.