Culinary Operations Lead (High-Volume Kitchen)

Sodexo; Sacramento (CA); On-site; USD 41,000 - 47,000; Full time

Benefits offered by this job

Paid time off

Medical insurance

Dental insurance

Vision insurance

401k

Tuition reimbursement

Shift meals

Job summary

Sodexo is seeking a Culinary Supervisor in Sacramento to oversee daily food production and kitchen operations, ensuring quality and safety across the team. You will supervise staff, coordinate schedules, and support senior chefs in delivering service excellence.

The role requires 2–4 years of culinary experience, lead kitchen leadership, and relevant food-safety certifications. This on-site position offers a competitive hourly wage and comprehensive benefits.

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

• Provide hands-on supervision of daily food production and kitchen operations to ensure quality and safety.
• Coordinate culinary staff, monitor production schedules, and enforce recipes/portion controls.
• Direct workflow and reinforce operational standards; support Sous and Executive Chefs.
• Attend onboarding and training, and adapt to account-specific needs.

Skills

Culinary experience

Lead/kitchen leadership

High-volume operations

Batch cooking

Production sheets reading

Food safety certification

ServSafe certification

Education

High School diploma or GED

Job description

Sodexo is seeking a Culinary Supervisor in Sacramento to oversee daily food production and kitchen operations, ensuring quality and safety across the team. You will supervise staff, coordinate schedules, and support senior chefs in delivering service excellence.

The role requires 2–4 years of culinary experience, lead kitchen leadership, and relevant food-safety certifications. This on-site position offers a competitive hourly wage and comprehensive benefits.