Lead Cook Supervisor – Stadium Food Service

Compass Group USA; Charlotte (NC); On-site; USD 28,000 - 39,000; Part time

Benefits offered by this job

Instapay

Associate Shopping Program

Health and Wellness Program

Discount Marketplace

Employee Assistance Program

Job summary

Compass Group USA at Bank of America Stadium is seeking a Cook Supervisor to oversee food-service staff and ensure top quality dining experiences. You will directly supervise associates, train personnel, plan and direct work, and evaluate performance.

You will assist management with purchasing to minimize waste, follow approved recipes and production standards for proper portions and serving temperatures, and operate and clean kitchen equipment per procedures.

Qualifications

• Trains employees; plans, assigns and directs work; appraises performance.

Responsibilities

• 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.

Skills

Supervisory experience

Food service knowledge

HACCP knowledge

Tools

Kitchen equipment

Job description

Compass Group USA at Bank of America Stadium is seeking a Cook Supervisor to oversee food-service staff and ensure top quality dining experiences. You will directly supervise associates, train personnel, plan and direct work, and evaluate performance.

You will assist management with purchasing to minimize waste, follow approved recipes and production standards for proper portions and serving temperatures, and operate and clean kitchen equipment per procedures.