Lead Line Cook: Creative, HACCP-Driven Kitchen Leader

Levy Restaurants; East Lansing (MI); On-site; USD 30,000 - 42,000; Full time

Benefits offered by this job

Instapay (early access to wages)

Associate Shopping Program

Health and Wellness Program

Discount Marketplace

Employee Assistance Program

Job summary

Levy Sector, as part of Compass Group USA, seeks a cook to prepare nutritious and flavorful dishes in compliance with applicable federal, state, local, and company standards. The position emphasizes safe food handling and recipe adherence in a fast-paced environment.

The role may oversee cooking activities, operates and cleans equipment, labels and stores foods, and supports daily production records and cross-training under the Food Service Director.

Responsibilities

• May oversee the cooking activities of food service associates as assigned by Food Service Director.
• Prepares various entrees and menu items following established recipes.
• Operates and cleans equipment after each use. Performs scheduled routine cleaning.
• Stores, labels and dates food items according to policy. Helps maintain organized storage of dry goods and refrigerated and frozen products.
• Follows HACCP guidelines to ensure quality and safety of food supply.
• Complies with federal, state and local health and sanitation regulations and department sanitation procedures.
• Assists Food Service Director in maintaining accurate daily production records and completes all required documentation, reports, and logs as assigned.
• Assists in the cross training of employees.
• Performs other duties as assigned.

Job description

Levy Sector, as part of Compass Group USA, seeks a cook to prepare nutritious and flavorful dishes in compliance with applicable federal, state, local, and company standards. The position emphasizes safe food handling and recipe adherence in a fast-paced environment.

The role may oversee cooking activities, operates and cleans equipment, labels and stores foods, and supports daily production records and cross-training under the Food Service Director.