Senior Cook - High-Volume Kitchen, 6am–4pm

Compass Group USA; Richmond (VA); On-site; USD 29,000 - 33,000; Full time

Benefits offered by this job

Retirement Plan

Associate Shopping Program

Health and Wellness Programs

Discount Marketplace

Identity Theft Protection

Pet Insurance

Voluntary Benefits (Critical Illness,

Insurance, Hospital Indemnity, Legal &

Job summary

Compass Group USA, operating as Restaurant Associates, seeks a Senior Cook in Richmond, VA for a full-time schedule Monday–Friday, 6:00 AM–4:00 PM. The role requires prior high-volume cooking experience and offers comprehensive benefits with a strong team environment.

Responsibilities include supervising cooking activities, preparing entrees per recipes, maintaining equipment and documentation, and ensuring HACCP-compliant safety and quality standards on site.

Qualifications

• Previous high-volume cooking experience is required.

Responsibilities

• Oversee the cooking activities of food service associates as assigned by the 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; maintains 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 procedures.
• Assists Food Service Director in maintaining daily production records and required documentation.
• Assists in cross-training of employees.
• Performs other duties as assigned.

Skills

High-volume cooking

Job description

Compass Group USA, operating as Restaurant Associates, seeks a Senior Cook in Richmond, VA for a full-time schedule Monday–Friday, 6:00 AM–4:00 PM. The role requires prior high-volume cooking experience and offers comprehensive benefits with a strong team environment.

Responsibilities include supervising cooking activities, preparing entrees per recipes, maintaining equipment and documentation, and ensuring HACCP-compliant safety and quality standards on site.