Event Level Club Lead Culinary Supervisor - Spectrum Center

Compass Group•Charlotte, NC

23h•Onsite

About The Position

The Event Level Club Lead Culinary Supervisor is responsible for preparing food in accordance with applicable federal, state, and corporate standards, guidelines, and regulations, ensuring quality food service is provided at all times. This role involves overseeing a group of cooks during a shift, providing clear direction, monitoring team performance, and communicating coaching needs to culinary leadership. The supervisor will prepare high-quality food items according to standardized recipes, ensure proper presentation, portion control, and serving temperatures, and maintain a clean and safe work environment. Responsibilities also include assisting with production planning, ordering, receiving, and maintaining kitchen cleanliness and organization.

Requirements

Use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer.
Use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables.

Responsibilities

Oversees group of cooks during worked shift.
Provides clear direction to culinary team members during assigned shifts to ensure timely execution, quality standards and operational priorities are met.
Monitors team performance throughout the shift and communicates coaching needs, attendance concerns or policy violations to culinary leadership.
Prepares high-quality food items according to standardized recipes and instructions to meet production, delivery and service schedules.
Serves meals or prepares for delivery by using correct portioning, meeting outlined standards, ensuring that food is at the correct temperature and is attractive and tasty. Tastes all prepared food items.
Ensures all assigned stations are properly set, stocked, labeled and ready for service according to menu, event and production requirements.
Ensures proper presentation, portion control and maintenance of serving temperatures; follows HACCP standards.
Uses established ticket collection procedures during service. Responsible for records from area worked during service periods.
Assists in production planning, record keeping and reporting as required.
Assists in the ordering and receiving of all food and supplies as required.
Cleans kitchen after preparation and serving, maintaining high standards of cleanliness. Stores or discards excess food in accordance with safe food-handling procedures.
Keeps refrigerators and storerooms clean and neat. Ensures food and supply items are stored per standards.
Verifies completion of cleaning, closing and food safety tasks before the end of each assigned shift.
Operates and maintains kitchen equipment as instructed.
Reports needed maintenance, faulty equipment or accidents to the supervisor immediately.
Performs job safely while maintaining a clean, safe work environment.
Personal commitment to your own safety and that of others.
Attends in-service and safety meetings.
Maintains good working relationships with coworkers, customers, administrators and managers.
Abides by all Company policies and procedures including but not limited to: Appearance standards, Scheduled arrival times and break policies, The use of a medium weight cut gloves when handling or using knives, peelers, choppers, mandolins or cleaning a slicer, The use of oven mitts, fryer gloves or steamer gloves when handling hot pans from ovens, warmers or steamtables.
Performs other duties as assigned.