Commisary Cook Supervisor - Captioal One Lounges - IAD Airport

Compass Group•STERLING, VA

9d•$28 - $31•Onsite

About The Position

FLIK Hospitality Group, a division of Compass Group, is seeking an experienced and motivated Commissary Cook Supervisor to support culinary operations in the commissary kitchen serving the Capital One Lounge at Washington Dulles International Airport (IAD). This hands-on leadership role oversees high-volume food production, batch cooking, and catering operations supporting lounge service across multiple dayparts. The supervisor ensures food quality, consistency, and safety while maintaining efficient production workflows in a fast-paced commissary environment. The position involves leading cooks and production team members, preparing and packaging menu items, coordinating production, coaching staff, monitoring food safety, and supporting inventory and cost control. The ideal candidate has high-volume catering experience, a strong understanding of HACCP compliance, and a commitment to hospitality and team development. Pay is $28.00 to $31.00 per hour. Flexibility is required to work mornings, evenings, weekends, holidays, and varying shifts based on operational needs.

Requirements

At least 2 years of culinary leadership or supervisory experience in a commissary kitchen, high-volume catering operation, airport hospitality environment, hotel, banquet, or upscale foodservice setting.
Demonstrated experience with large-scale batch cooking and high-volume food production.
Strong working knowledge of HACCP programs, food safety regulations, temperature controls, and sanitation standards.
Ability to lead and motivate teams in a fast-paced, production-focused environment.
Excellent organizational, communication, and time-management skills.
Flexibility to work mornings, evenings, weekends, holidays, and varying shifts based on operational needs.
Ability to perform the essential functions of the position satisfactorily, with or without reasonable accommodation.

Nice To Haves

Experience supporting catering, banquets, executive dining, airline catering, or premium hospitality operations.
ServSafe Manager Certification, or ability to obtain certification.

Responsibilities

Supervise and lead cooks and production team members during daily commissary kitchen operations.
Oversee high-volume food production and batch cooking to support lounge service, ensuring quality, consistency, and timely execution.
Prepare, cook, and package menu items according to standardized recipes, production schedules, and presentation standards.
Coordinate production activities to meet operational demands while maintaining efficiency and minimizing waste.
Train, coach, and mentor culinary team members on food preparation techniques, production processes, food safety, and quality standards.
Follow HACCP guidelines and maintain temperature monitoring, product labeling, food storage, and sanitation procedures.
Ensure compliance with food safety, sanitation, airport security, and company standards.
Assist with inventory management, ordering, receiving, product rotation, and cost control initiatives.
Monitor production levels and labor resources to support daily operations and special events.
Maintain a clean, organized, and safe kitchen environment and promote accountability and teamwork.

Benefits

Free meals, uniforms, and laundering service available at select locations.
Retirement Plan.
Associate Shopping Program.
Health and Wellness Programs.
Discount Marketplace.
Identity Theft Protection.
Pet Insurance.
Voluntary benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program.
Full-time associates also receive Medical, Dental, Vision, Life Insurance/AD, Disability Insurance, Commuter Benefits, Employee Assistance Program, and Flexible Spending Accounts (FSAs).
Associates may be eligible for paid and/or unpaid time off in accordance with applicable federal, state, and local laws.
Internal employee referral bonus available.