PREMIUM COOK SUPERVISOR - ENTERPRISE CENTER

Compass Group•St. Louis, MO

2d•$18 - $21•Onsite

About The Position

Levy is seeking a Premium Cook Supervisor to directly supervise food-service associates in accordance with policies, procedures, and applicable laws. This role involves training employees, managing performance, advising on purchasing to minimize waste, ensuring food quality and portion control, operating and cleaning equipment safely, adhering to food storage and rotation policies, following HACCP guidelines, and providing excellent customer service. The position is located at the Enterprise Center.

Requirements

Directly supervises food-service associates in accordance with policies, procedures and applicable laws.
Operates food-service equipment in a safe manner and according to established policies and procedures.
Follows HACCP guidelines to ensure quality and safety of food supply.
Maintains established food rotations in storage in order to minimize spoilage and waste.
Stores, labels and dates food items according to policy.
Operates and cleans equipment in accordance with department procedures after each use.
Uses approved food recipes and production standards to ensure proper quality, serving temperatures and standard portion control.
Advises management of purchasing requirements with a focus on minimizing waste and avoiding product shortages.
Trains employees; plans, assigns and directs work; appraises performance; rewards and disciplines associates; addresses complaints and resolves problems.
Helps serves meals; remains present during scheduled meal periods to receive customer comments and feedback.

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 in order 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.
Performs other duties as assigned.