Campus Culinary Supervisor — High-Volume Kitchen Leader

Sodexo; Bridgewater (MA); Hybrid; USD 34,000 - 41,000; Full time

Benefits offered by this job

Paid time off

Medical insurance

Dental insurance

Vision care

Tuition reimbursement

401k plan

Discount programs

Job summary

Sodexo at Bridgewater State University seeks a Culinary Supervisor to oversee daily food production and kitchen operations, ensuring quality, safety, and adherence to recipes. You will supervise a team of cooks and coordinate with chefs to meet service needs.

Ideal candidates have 2–4 years of culinary experience, leadership exposure, and knowledge of batch cooking and just‑in‑time production. Benefits include health coverage, tuition reimbursement, and paid time off.

Qualifications

• High School diploma, GED, or equivalent experience preferred.
• Minimum of 2–4 years of culinary experience required.
• Prior lead cook or kitchen leadership experience preferred.
• Experience in high-volume, multi‑outlet, or event‑based culinary operations preferred.
• Working knowledge of batch cooking and just‑in‑time production methods preferred.
• Ability to read and execute production sheets, prep lists, and event orders.
• Food handler or food safety certification required where applicable.
• ServSafe Manager or equivalent certification required where applicable.

Responsibilities

• Support onboarding and on‑the‑job training of culinary team members.
• Reach, bend, and lift up to 35 lb; up to 50 lb occasionally.
• Attends work and shows for scheduled shift on time with satisfactory regularity
• Other duties may be assigned and can differ among accounts.

Skills

Kitchen leadership

High-volume operations

Batch cooking

Food safety knowledge

Education

High School diploma/GED

Job description

Sodexo at Bridgewater State University seeks a Culinary Supervisor to oversee daily food production and kitchen operations, ensuring quality, safety, and adherence to recipes. You will supervise a team of cooks and coordinate with chefs to meet service needs.

Ideal candidates have 2–4 years of culinary experience, leadership exposure, and knowledge of batch cooking and just‑in‑time production. Benefits include health coverage, tuition reimbursement, and paid time off.