Evening Cook Supervisor, High-Volume Kitchen Lead

Chartwells Higher Education Dining Services; Cape Girardeau (MO); On-site; USD 2,273,000 - 3,237,000; Full time

Benefits offered by this job

401k

PTO

Low insurance premiums

Close to public transit

Free meals

Job summary

Chartwells Higher Education Dining Services seeks a full-time Cook Supervisor for the Southeast Missouri State University area in Cape Girardeau, MO. The role runs Monday through Friday from 1:30 pm to 9:30 pm and requires at least 6 months of supervisory experience.

The position offers a fixed pay rate of $20.00 per hour and benefits. Direct supervision of food-service associates is expected, with emphasis on quality, portion control, waste reduction, and adherence to HACCP standards.

Qualifications

• 6+ months of supervisory experience is required.
• High-volume food service experience is preferred.

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.

Skills

Supervisory experience

High-volume food service

Job description

Chartwells Higher Education Dining Services seeks a full-time Cook Supervisor for the Southeast Missouri State University area in Cape Girardeau, MO. The role runs Monday through Friday from 1:30 pm to 9:30 pm and requires at least 6 months of supervisory experience.

The position offers a fixed pay rate of $20.00 per hour and benefits. Direct supervision of food-service associates is expected, with emphasis on quality, portion control, waste reduction, and adherence to HACCP standards.