Culinary Operations Lead — High-Volume Kitchen

Sodexo; Atlanta (GA); On-site; USD 30,000 - 48,000; Full time

Benefits offered by this job

Paid time off

Medical insurance

Dental insurance

Vision insurance

401k

Tuition reimbursement

Shift meals

Uniforms

Transportation support

Parking

Job summary

Sodexo is seeking a Culinary Supervisor in Atlanta, GA to provide hands-on supervision of daily food production and kitchen operations, ensuring consistency, quality, and compliance with culinary, food safety, and sanitation standards. You will support Senior Cooks and assist Executive Chefs in executing production plans and service requirements.

Responsibilities include onboarding and training of culinary team members, coordinating staff, and maintaining safe, efficient kitchen workflows.

Qualifications

• High School diploma or GED preferred.
• 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.
• Ability to reach, bend, stoop, push, and pull, and frequently lift and move up to 35 pounds; occasionally lift and move up to 50 pounds.
• Attends work and shows for scheduled shift on time with satisfactory regularity
• Other duties may be assigned and can differ among accounts, depending on business necessities and client requirements.

Skills

Leadership

Production planning

Batch cooking

Just-in-time production

Read production sheets

Event-based cooking

Education

High School diploma or GED

Job description

Sodexo is seeking a Culinary Supervisor in Atlanta, GA to provide hands-on supervision of daily food production and kitchen operations, ensuring consistency, quality, and compliance with culinary, food safety, and sanitation standards. You will support Senior Cooks and assist Executive Chefs in executing production plans and service requirements.

Responsibilities include onboarding and training of culinary team members, coordinating staff, and maintaining safe, efficient kitchen workflows.