Lead Cook Supervisor – 7am to 3pm, Full-Time

Compass Group USA; Richmond (VA); On-site; USD 30,307 - 41,328; Full time

Benefits offered by this job

Retirement Plan

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Voluntary Benefits

Job summary

Cook Supervisor position at CoStar Food Hall, Richmond, VA. Compass Group USA (Restaurant Associates) is seeking a full-time supervisor. Schedule: 7:00 AM to 3:00 PM, days may vary. Prior culinary leadership experience is required.

You will supervise food-service staff, train employees, manage waste, ensure recipe and portion standards, HACCP compliance, equipment safety, and guest feedback. Competitive pay: $22.00–$30.00 per hour with available benefits.

Qualifications

• Must have previous culinary leadership experience.

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.

Skills

Culinary leadership

Food safety HACCP

Job description

Cook Supervisor position at CoStar Food Hall, Richmond, VA. Compass Group USA (Restaurant Associates) is seeking a full-time supervisor. Schedule: 7:00 AM to 3:00 PM, days may vary. Prior culinary leadership experience is required.

You will supervise food-service staff, train employees, manage waste, ensure recipe and portion standards, HACCP compliance, equipment safety, and guest feedback. Competitive pay: $22.00–$30.00 per hour with available benefits.