Culinary Supervisor — High-Volume Kitchen Leader

Sodexo; Columbia Township (MO); Hybrid; USD 29,000 - 40,000; Full time

Benefits offered by this job

Paid time off

Medical coverage

Dental coverage

Vision coverage

401k

Tuition reimbursement

Discount programs

Shift meals

Job summary

Sodexo is hiring a Culinary Supervisor for the University of Missouri Athletics facility. You will supervise daily food production and kitchen operations, ensuring quality, safety, and adherence to recipes and portion controls.

You will coordinate culinary staff, monitor schedules, and support senior chefs while actively participating in food prep to maintain efficient service. Prior high-volume experience and safety training are preferred.

Qualifications

• 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.
• Coordinate culinary staff, monitor production schedules, enforce recipes and portion controls.
• Direct workflow and reinforce operational standards; participate in food preparation.
• Attends onboarding and on‑the‑job training of culinary team members.

Skills

Culinary leadership

Staff coordination

Production scheduling

Food safety standards

Just-in-time production

Education

High School diploma or GED

Job description

Sodexo is hiring a Culinary Supervisor for the University of Missouri Athletics facility. You will supervise daily food production and kitchen operations, ensuring quality, safety, and adherence to recipes and portion controls.

You will coordinate culinary staff, monitor schedules, and support senior chefs while actively participating in food prep to maintain efficient service. Prior high-volume experience and safety training are preferred.