Culinary Supervisor — Lead Kitchens & Training

Compass Group USA; Omaha (NE); On-site; USD 40,000 - 52,000; 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, a leading brand in the Food, Beverage, and Retail industry within Compass Group, seeks a supervisor to oversee food-service associates at stadium, entertainment, and venue operations. You will train staff, plan and direct work, and uphold high standards of quality and service.

You will monitor recipes, portions, equipment safety, waste reduction, and food safety per HACCP guidelines, while collecting guest feedback and supporting continuous improvement.

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.

Job description

Levy, a leading brand in the Food, Beverage, and Retail industry within Compass Group, seeks a supervisor to oversee food-service associates at stadium, entertainment, and venue operations. You will train staff, plan and direct work, and uphold high standards of quality and service.

You will monitor recipes, portions, equipment safety, waste reduction, and food safety per HACCP guidelines, while collecting guest feedback and supporting continuous improvement.