Become A Cook Supervisor

* Responsible for opening and closing the building according to expectations of the management team
* Oversee the sanitation of work stations including floors, worktables, walls, refrigerators, meat blocks, equipment, and utensils
* Ensure all staff on duty are properly trained and adhere to Aramark’s sanitation and safety
* Responsible for making sure the staff uses correct portions when preparing and serving items
* Follow and direct others in the standards for product merchandising, line display, stocking, storing of products.
* Ensure the staff appropriately logs and disposes of waste, follow 5P process including recipe standards
* Delegates tasks to employees as necessary
* Monitor theft in the location and report incidents to managers
* Ensure uniform compliance of the staff members
* Maintain a safe work environment by enforcing all safety standards
* Understand the proper use of and storage of chemicals used in the location.
* Be familiar with the chemical SDS book and its contents
* Daily use of the correct PPE for the task assigned
* Report all injuries immediately to your manager and/or supervisor
* Knowledge of QA Audit
* Responsible for filling out all Kitchen and Food logs in accordance with Aramark’s Food Safety Specifications
* Has a good working knowledge of cooking methods, hot and cold food preparation
* Additional Job Functions:
* Cross-train at other positions in the location
* Work at other stations and in other departments as necessary
* Completion of any task requested by a supervisor or member of the Aramark management team.
* Supervisory Responsibilities: Oversees and directs staff to ensure timely and effective service of customers

* 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.
* About Compass Group: Achieving leadership in the foodservice industry
* Compass Group is an equal opportunity employer.
* At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law.
* Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation.
* Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position.
* While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. /
* Los Angeles applicants: Compass Group will consider for employment qualified applicants with criminal histories in a manner consistent with the requirements of the Los Angeles Fair Chance Initiative for Hiring (Ban the Box ordinance)./
* Req ID

* Supervises the department, verifies the daily plan and setting product cooking priorities with the Production Manager, Team Leads and a team of employees.
* The primary objective is to keep operations running efficiently and effectively, with a minimum amount
* of down time in a challenging, fast-paced environment.
* Will help coach, teach, mentor and demonstrate efficient ways-of-working.
* Supervises the Kitchen department.
* Verifies the daily plan, and any immediate needs that are needed from staging, preparation of raw materials to cook, mixing to finished product, supplies or other inventory to and from
* Oversees the department and team members cooking and using equipment such as steamers, fryers, baking, mixers, kettles, etc. used to cook and heat food products used in finished products.
* Demonstrates a complete knowledge of bulk kitchen equipment including
* but not limited to operating kettles, henny penny’s, and Baxter ovens.
* Ensure food quality standards by showing a commitment to quality from the execution of SOP from start to finish including tasting the final product.
* Maintains a high level of floor presence (90%+) to meet expectations.
* Consistently monitors the performance of team members in four critical success areas: Safety, Quality, Cook time/ yield and Service level.
* Establishes routines that may include communicating: performance expectations, plan of the day, priorities, work progress, coaching, safety message, prior day results, scheduling, over-time or reduced scheduling needs, etc.
* Keeps management updated on status
* of tasks and issues.
* Will stage raw materials, de-box product, oversee batch preparation, and complete HACCP and GMP documentation to maximum performance and efficiency.
* Maintain stock and allergen controls, quality product delivery.
* Reports any delays as
* compared to plans.
* Will ensure full compliance with food safety, safety, quality, and processing requirements while directing activities of the team members.
* Controls downtime by informing processing workers of routine interruptions and monitors compliance.
* Documents downtime, timing and problems and identifies next steps and what corrective actions were taken.
* Execute SOP’s of company recipes, cooking quantities based off of the daily production plans, and cooking and issuing the final product to the expediting team.
* They will do this by coordinating resources to execute production according to the production
* plan.
* Coordinate and observes the work area to ensure all items pre and post products are cooked thoroughly, within temp and texture expectations, in a timely and efficient manner.
* Reports defective product, units or questionable conditions to management and documents this information, as required.
* Notifies maintenance department of any mechanical concerns or errors, including audible warning alarms or lights.
* Required to develop, train and demonstrate proper procedures and protocol to employees, to include using the emergency shut-off in case of emergency or necessary stop.
* May complete a variety of routine admin tasks related to the work that may include copying,
* printing forms, filling out routine KPI’s, and misc reports.
* Follows all required safe work practices and models safe work practices.
* This includes proper lifting, following SOP procedures, lockout tag-out requirements and wearing of all required PPE in designated areas.
* Sets the tone to establish a culture of respect, hard work, consistency, quality and effective communication within and outside of the department.
* Ensure team members exercise extreme care and safety when using equipment.
* Supports our green waste compost and recycling program, ensuring waste products are properly sorted and accounted for.
* May complete a variety of other duties as needed
* Requirements

* May prepare food and serve customers at an a la carte station.
* Prepares foods by operating a variety of kitchen equipment to measure and mix ingredients, washing, peeling, cutting and shredding fruits and vegetables, and trimming and cutting meat, poultry or fish for culinary use.
* Provides the highest quality of service to customers at all times.
* Tastes products, reads menus, estimates food requirements, check production, and keep records in order to accurately plan production requirements and requisition supplies and equipment.
* May clean and sanitize work stations and equipment and must follow all Sodexo, client and regulatory rules and procedures.
* Attends all allergy and foodborne illness in-service training.
* Complies with all Sodexo HACCP policies and procedures.
* Reports all accidents and injuries in a timely manner.
* Complies with all company safety and risk management policies and procedures.
* Participates in regular safety meetings, safety training and hazard assessments.
* Attends training programs (classroom and virtual) as designated.
* Produces small to large batch goods using advanced and full range of classical and contemporary cooking, plating and garnishing techniques.
* Follows complex recipes and/or product directions for preparing, seasoning, cooking, tasting, carving and serving soups, meats, vegetables, desserts and other foodstuffs for consumption in eating establishments.
* May assist with the supervision of kitchen personnel.
* Selects recipes per menu cycle, prepares bakery items, receives inventory, moves and lifts foodstuffs and supplies and prepares meals for customers requiring special diets.
* Serves as a lead cook guiding and assisting in the training of less experienced cooks.
* Under minimal supervision, independently performs advanced cooking duties in preparing food items to be served to customers.
* Advanced knife skills required.
* May have oversight over the production staff and assign tasks.
* May use production software to enter pre- and post-production data software.
* May take inventory, and/or enter inventory into the production.
* May perform other duties and responsibilities as assigned

* 1. Responsible for all aspects of manufacturing including optimization and continuous improvement
* Responsible for full and complete training of all employees in the department
* Reviews production and operating reports and is responsible for departmental cost control
* Resolves operational, manufacturing, and maintenance problems to ensure minimum costs and prevent operational delays
* Monitors Company Quality Control programs to maintain company and USDA requirements
* Inspects machines and equipment to ensure specific operational performance and optimum utilization
* Maintains consistent communication and fosters teamwork between all personnel, departments and shifts
* Provides a safe working environment