Culinary Supervisor — Hands-On Kitchen Leader

Aramark; Brunswick (GA); On-site; USD 45,000 - 60,000; Full time

Job summary

Aramark is seeking a Culinary Supervisor to coordinate and supervise the production, preparation, and presentation of food for a designated unit. You will work closely with the Executive Chef to ensure quality and consistency.

You will also manage inventory, oversee staff development, and uphold food safety and sanitation standards, including evenings and weekends as needed. This role offers hands-on leadership in a fast-paced culinary environment.

Qualifications

• Two to three years of experience in a related culinary position.
• Two to three years of post-high school education, preferably a culinary degree.
• Advanced knowledge of the principles and practices within the food profession.
• Experiential knowledge required for management of people and/or problems.
• Excellent oral, reading, and written communication skills.
• Willingness to be hands-on with staff and operations and work event-based hours including evenings and weekends.

Responsibilities

• Supervise and participate in the production, preparation, and presentation of all foods for unit(s) as assigned by the Aramark Executive Chef to ensure a consistent quality product is produced.
• Ensure a sufficient inventory is maintained to meet daily needs, record deliveries, and assist with storage.
• Ensure proper handling of all food products and equipment to maintain food safety and kitchen standards at all times.
• Ensure cleanliness and high sanitation standards are maintained at all times.
• Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, and recommend discipline as appropriate.

Skills

People management

Food safety

Communication skills

Evening/weekend availability

Education

Post-high school education

Culinary degree preferred

Job description

Aramark is seeking a Culinary Supervisor to coordinate and supervise the production, preparation, and presentation of food for a designated unit. You will work closely with the Executive Chef to ensure quality and consistency.

You will also manage inventory, oversee staff development, and uphold food safety and sanitation standards, including evenings and weekends as needed. This role offers hands-on leadership in a fast-paced culinary environment.