Lead Cook Supervisor - High-Volume Campus Dining

Lancer Hospitality; Columbus (OH); On-site; USD 42,000 - 64,000; Full time

Benefits offered by this job

Medical (FT Employees)

Vision

UNUM offering for Accident, Critical I

Discount Program

Commuter Benefits (Parking and Transit

EAP

401k

Sick Time

Holiday Pay

Tuition Reimbursement (FT Employees)

Paid Time Off

Job summary

Elior Collegiate Dining is seeking an experienced cook supervisor for Capital University - Retail. You will coordinate and supervise the work of kitchen staff to ensure efficiency and adherence to standards in a fast-paced environment.

You will instruct and train employees in all aspects of food service and sanitation, ensuring timely meal services and high-quality presentation of every item. A one-year minimum of culinary experience in a high-volume setting is required.

Qualifications

• At least one year's prior culinary experience in a quality, high-volume establishment.
• Knowledge of proper culinary methods, techniques and standards.
• Excellent attention to detail and ability to multitask.
• Ability to supervise a team and provide friendly customer service.
• Experience with scratch cooking and supervising staff.
• Nice-to-haves: Food Handlers certification preferred.

Responsibilities

• Instructing and training employees in all aspects of food service and sanitation, ensuring meal services begin on time, and ensuring that portion, appearance and temperature for all food items is appropriate and of high quality.

Skills

Culinary experience

High-volume cooking

Staff supervision

Attention to detail

Customer service

Multi-tasking

Job description

Elior Collegiate Dining is seeking an experienced cook supervisor for Capital University - Retail. You will coordinate and supervise the work of kitchen staff to ensure efficiency and adherence to standards in a fast-paced environment.

You will instruct and train employees in all aspects of food service and sanitation, ensuring timely meal services and high-quality presentation of every item. A one-year minimum of culinary experience in a high-volume setting is required.