Lead Cook Supervisor – High-Volume Scratch Kitchen

Bon Appétit Management Company; Decorah (IA); On-site; USD 28,000 - 32,000; Full time

Benefits offered by this job

Retirement Plan

Health and Wellness Programs

Discount Marketplace

Job summary

Bon Appétit Management Company invites qualified candidates to apply for a full-time Cook Supervisor at Luther College in Decorah, IA. The role directly supervises food-service associates and requires open availability, including evenings.

The position focuses on high-volume, scratch cooking, adherence to recipes, and proper portion control while training staff and coordinating with management to minimize waste and maintain food safety standards.

Qualifications

• Previous high-volume, scratch cooking and management experience is required.

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

High-volume cooking

Scratch cooking

Supervising staff

Job description

Bon Appétit Management Company invites qualified candidates to apply for a full-time Cook Supervisor at Luther College in Decorah, IA. The role directly supervises food-service associates and requires open availability, including evenings.

The position focuses on high-volume, scratch cooking, adherence to recipes, and proper portion control while training staff and coordinating with management to minimize waste and maintain food safety standards.