Culinary Supervisor: Hands-On Kitchen Leader

Aramark United States; United States; On-site; USD 40,000 - 45,000; Full time

Job summary

Aramark is seeking a Culinary Supervisor to coordinate, plan, participate, and supervise the production, preparation, and presentation of food for a designated unit.

Responsibilities include supervising staff, maintaining inventory, ensuring food safety and sanitation, and delivering consistent quality. The role requires 2–3 years in a related culinary position, culinary education, and strong communication and people-management skills.

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.
• Willing 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 that a consistent quality product is produced.
• Ensure a sufficient inventory is maintained to meet daily needs, record deliveries, deal with discrepancies, and assist with storage.
• Ensure proper handling of all food products and equipment is maintained, to ensure food safety and kitchen standards are adhered to 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, recommend discipline as appropriate

Skills

Culinary leadership

Food safety knowledge

Food service operations

Communication skills

People management

Education

Culinary degree preferred

Job description

Aramark is seeking a Culinary Supervisor to coordinate, plan, participate, and supervise the production, preparation, and presentation of food for a designated unit.

Responsibilities include supervising staff, maintaining inventory, ensuring food safety and sanitation, and delivering consistent quality. The role requires 2–3 years in a related culinary position, culinary education, and strong communication and people-management skills.