Remote Kitchen Supervisor - Train Staff, Ensure Quality

Compass Group USA; Kansas City (MO); On-site; USD 36,000 - 48,000; Full time

Benefits offered by this job

Instapay

Associate Shopping Program

Health and Wellness Program

Discount Marketplace

Employee Assistance Program

Job summary

Levy, part of Compass Group USA, seeks a direct supervisor for food-service associates in Kansas City, MO. The role focuses on training, directing daily operations, and maintaining quality and safety across venues.

This position supports policy adherence and aims to deliver exceptional guest experiences. Responsibilities include managing staffing, reducing waste, following HACCP guidelines, and ensuring accurate food preparation and service during meals.

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 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.

Job description

Levy, part of Compass Group USA, seeks a direct supervisor for food-service associates in Kansas City, MO. The role focuses on training, directing daily operations, and maintaining quality and safety across venues.

This position supports policy adherence and aims to deliver exceptional guest experiences. Responsibilities include managing staffing, reducing waste, following HACCP guidelines, and ensuring accurate food preparation and service during meals.