Culinary Supervisor

Sodexo; Crookston (MN); Hybrid; USD 30,000 - 40,000; Full time

Job summary

Sodexo is seeking a Culinary Supervisor at University of Minnesota Crookston to provide hands-on supervision of daily food production and kitchen operations. You will help ensure quality, safety, and sanitation while supporting Senior Cooks and Sous Chefs.

The role requires 2–4 years of culinary experience, leadership skills, and experience in high-volume operations. You will train staff, monitor production, and uphold standardized recipes in a dynamic campus dining environment.

Qualifications

• High School diploma or equivalent.
• 2–4 years culinary experience.
• Lead cook/kitchen leadership preferred.
• Experience in high-volume operations preferred.

Responsibilities

• Provide hands-on supervision of daily food production and kitchen operations.
• Coordinate culinary staff and monitor production schedules.
• Enforce standardized recipes and portion controls.
• Maintain safe and efficient kitchen operations and sanitation standards.

Skills

Supervision

Food safety

Culinary operations

Staff training

Education

High School diploma

Job description

Culinary Supervisor

Location: UNIVERSITY OF MINNESOTA CROOKSTON - 50883001

Workdays/shifts: Varying shifts, days/hours (open availability preferred). More details will be provided during the interview process.

Employment Type: Full-time

Pay Range: $21.67 - $29.25

University students with restrictions on number of hours they can work, including international students, should apply for open student worker positions at the school they attend. You can search student worker jobs here (https://sodexo.paradox.ai/7nq0G05)

Working with Sodexo is more than a job; it’s a chance to be part of something greater because we believe our everyday actions have a big impact. You belong in a company that allows you to act with purpose and thrive in your own way.

What You’ll Do:

As a Culinary Supervisor at Sodexo, you will provide hands‑on supervision of daily food production and kitchen operations to ensure consistency, quality, and compliance with culinary, food safety, and sanitation standards. This position serves as the primary working supervisor above Senior Cooks and supports Sous Chefs and Executive Chefs in executing production plans and service requirements.

This role coordinates culinary staff, monitors production schedules, enforces standardized recipes and portion controls, and maintains safe and efficient kitchen operations. The Culinary Supervisor actively participates in food preparation while directing workflow and reinforcing operational standards. Responsibilities may vary by account based on kitchen structure, service model, and event volume.

Responsibilities include:

• 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.

What You Bring:

• 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.