Culinary Supervisor: High-Volume Kitchen Leader

Sodexo; Nashville (TN); On-site; USD 30,000 - 34,000; Full time

Job summary

Sodexo in Nashville, TN, is seeking a Culinary Supervisor to lead daily food production and kitchen operations, ensuring quality and safety standards are met. You’ll supervise culinary staff, coordinate production schedules, and reinforce standardized recipes and portion controls while supporting Senior Cooks and Sous Chefs.

Applicants should have 2–4 years of culinary experience, lead-kitchen experience, and current food safety certification; ServSafe Manager certification preferred.

Qualifications

• 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.
• 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 to ensure quality and safety.
• Coordinate culinary staff and monitor production schedules.
• Enforce standardized recipes and portion controls.
• Maintain safe and efficient kitchen operations and direct workflow.
• Assist in onboarding and training of culinary team members.

Skills

Culinary leadership

Batch cooking

Food safety certification

Onboarding training

Just-in-time production

Education

High School diploma or GED

Job description

Sodexo in Nashville, TN, is seeking a Culinary Supervisor to lead daily food production and kitchen operations, ensuring quality and safety standards are met. You’ll supervise culinary staff, coordinate production schedules, and reinforce standardized recipes and portion controls while supporting Senior Cooks and Sous Chefs.

Applicants should have 2–4 years of culinary experience, lead-kitchen experience, and current food safety certification; ServSafe Manager certification preferred.