Culinary Operations Lead

University of Tennessee, Knoxville; Knoxville (TN); On-site; USD 42,000 - 65,000; Full time

Job summary

University of Tennessee, Knoxville seeks a Kitchen Supervisor to assist the Operations Supervisor and Manager in daily UT Conference Center kitchen operations. You will lead staff, oversee meal prep, menus, purchasing, and inventory while maintaining quality and cost controls for events and programs.

You will support culinary education activities, ensure health and safety standards, and coordinate with vendors to deliver high-quality food services aligned with departmental standards.

Qualifications

• High school diploma or equivalent required.
• Three years of experience in a commercial kitchen.
• Applicants must be legally authorized to work in the United States on a full-time basis.
• Serv Safe certification is required.

Responsibilities

• Kitchen operations and food production for Conference Center events, supervising part-time staff.
• Develops and enforces health, safety, sanitation, and cleaning procedures.
• Plans, coordinates, and prepares daily meals for guests with quality and service standards.
• Oversees weekly staffing, work assignments, and event support.
• Manages daily menu prep lists, dietary requests, and production schedules.
• Purchases and procures food, maintains vendor relationships and pricing.
• Manages inventory and supplies to minimize waste and control costs.
• Leads culinary training programs and non-credit culinary instruction.
• Teaches non-credit classes under the Executive Chef's direction.

Skills

Recipe Analysis

Commercial Kitchen Equipment

Classical French Cooking

Food Safety and Sanitation

Education

High school diploma or equivalent

Job description

University of Tennessee, Knoxville seeks a Kitchen Supervisor to assist the Operations Supervisor and Manager in daily UT Conference Center kitchen operations. You will lead staff, oversee meal prep, menus, purchasing, and inventory while maintaining quality and cost controls for events and programs.

You will support culinary education activities, ensure health and safety standards, and coordinate with vendors to deliver high-quality food services aligned with departmental standards.