Culinary Supervisor — Flexible Hours & Growth

Sodexo; Newport (RI); On-site; USD 32,000 - 36,000; Full time

Benefits offered by this job

Paid time off

Medical, dental, vision benefits

401k

Tuition reimbursement

Job summary

Sodexo is seeking a Culinary Supervisor at Salve Regina University to oversee daily food production and kitchen operations, ensuring quality and safety standards. You’ll supervise Senior Cooks, support Sous Chefs, and enforce recipes and portions while coordinating staff and schedules.

You will typically lead a high-volume, multi-outlet kitchen, participate in hands-on cooking, and mentor team members. On-site role with varied shifts and extensive benefits.

Qualifications

• High School diploma or equivalent.
• 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 certification required where applicable.

Responsibilities

• Support onboarding and on-the-job training of culinary team members.
• Supervise daily food production and kitchen operations.
• Enforce standardized recipes and portion controls.
• Coordinate culinary staff, monitor production schedules and event needs.
• Maintain safe, clean, and efficient kitchen operations; direct workflow as needed.

Skills

Culinary supervision

High-volume kitchen

Batch cooking

Just-in-time production

Production sheets

Food safety certification

ServSafe Manager certification

Education

High School diploma or equivalent

Job description

Sodexo is seeking a Culinary Supervisor at Salve Regina University to oversee daily food production and kitchen operations, ensuring quality and safety standards. You’ll supervise Senior Cooks, support Sous Chefs, and enforce recipes and portions while coordinating staff and schedules.

You will typically lead a high-volume, multi-outlet kitchen, participate in hands-on cooking, and mentor team members. On-site role with varied shifts and extensive benefits.