Lead Cook Supervisor - High-Volume Kitchen

Elior North America; South Bend (IN); On-site; USD 22,000 - 30,000; Full time

Benefits offered by this job

Medical (FT Employees)

Dental

Vision

Voluntary UNUM offering for Accident,

Discount Program

Commuter Benefits (Parking and Transit

EAP

401k

Sick Time

Holiday Pay (9 paid holidays)

Tuition Reimbursement (FT Employees)

Paid Time Off

Job summary

Elior North America, Summit brand, is seeking an experienced Cook Supervisor for our correctional team in South Bend, IN. You will coordinate and supervise staff to ensure efficient operation and adherence to standards in a fast-paced environment.

Key duties include instructing and training staff in food service and sanitation, ensuring timely meal service, quality portions, appearance and temperature. The role requires at least one year of culinary experience, high-volume cooking, and prior

Qualifications

• At least one year's prior culinary experience in a high-volume establishment.
• Complete knowledge of proper culinary methods, techniques and standards.
• Excellent attention to detail with ability to multitask in a fast-paced environment.
• Experience supervising a team.
• 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

Sanitation knowledge

Attention to detail

Multi-tasking

Team supervision

Customer service

Job description

Elior North America, Summit brand, is seeking an experienced Cook Supervisor for our correctional team in South Bend, IN. You will coordinate and supervise staff to ensure efficient operation and adherence to standards in a fast-paced environment.

Key duties include instructing and training staff in food service and sanitation, ensuring timely meal service, quality portions, appearance and temperature. The role requires at least one year of culinary experience, high-volume cooking, and prior