Morning Culinary Supervisor - Lead High-Volume Dining

Levy Restaurants; Madison (WI); On-site; USD 33,000 - 39,000; Full time

Benefits offered by this job

Instapay (early wage access)

Associate Shopping Program

Health and Wellness Program

Discount Marketplace

Employee Assistance Program

Job summary

Levy Restaurants at UW–Madison is seeking a Culinary Supervisor to lead food-service staff and ensure the Student Athlete Dining program runs smoothly. This role supports early morning dining operations with a 4:00 AM–12:30 PM schedule, emphasizing high quality and safety standards.

You will supervise kitchen staff, manage inventory, and maintain compliance with health regulations while delivering exceptional dining experiences for athletes and guests.

Qualifications

• Leadership experience to supervise a team in a fast-paced kitchen.
• Culinary operations knowledge and adherence to recipes and standards.
• Willingness to obtain ServSafe certification if not already held.
• Physical ability to lift up to 40 lbs and work a morning shift.

Responsibilities

• Lead and supervise food-service staff, providing feedback and performance direction.
• Manage inventory and purchasing to minimize waste and shortages.
• Ensure quality control, recipes, temperatures, and portions meet standards.
• Maintain equipment safety and sanitation; ensure thorough cleaning.
• Oversee food storage, rotation, labeling, and dating procedures.
• Ensure compliance with health regulations and company policies.
• Interact with guests to address feedback and assist in service.
• Perform other duties to support kitchen operations.

Skills

Leadership Experience

Culinary Expertise

4:00 AM - 12:30 PM shift

High-Volume Experience

Communication

Education

ServSafe Food Manager Certification

Tools

Microsoft Office

Job description

Levy Restaurants at UW–Madison is seeking a Culinary Supervisor to lead food-service staff and ensure the Student Athlete Dining program runs smoothly. This role supports early morning dining operations with a 4:00 AM–12:30 PM schedule, emphasizing high quality and safety standards.

You will supervise kitchen staff, manage inventory, and maintain compliance with health regulations while delivering exceptional dining experiences for athletes and guests.