Culinary Supervisor & Kitchen Leader

Aramark; Gray (LA); On-site; USD 48,000 - 64,000; Full time

Job summary

Aramark seeks a Culinary Supervisor to coordinate, plan, participate in, and supervise food production, prep, and presentation for a designated unit. You will lead a team, manage inventory, ensure food safety and sanitation, and uphold high kitchen standards.

This role requires hands-on leadership, excellent communication, and flexibility to work evenings and weekends as needed in a fast-paced culinary environment.

Qualifications

• Two to three years' 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.
• Candidate must be willing to be hands on with staff and operations and be willing to work event-based hours that include 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 supervision

People management

Communication

Education

Culinary degree

Job description

Aramark seeks a Culinary Supervisor to coordinate, plan, participate in, and supervise food production, prep, and presentation for a designated unit. You will lead a team, manage inventory, ensure food safety and sanitation, and uphold high kitchen standards.

This role requires hands-on leadership, excellent communication, and flexibility to work evenings and weekends as needed in a fast-paced culinary environment.