Culinary Supervisor: Lead High-Volume Kitchen

Sodexo; Aberdeen (SD); On-site; USD 28,000 - 30,000; Full time

Benefits offered by this job

Paid time off

Medical insurance

Dental

Vision

Tuition reimbursement

401(k)

Discount programs

Shift meals

Job summary

Sodexo is seeking a Culinary Supervisor to oversee daily food production and kitchen operations, ensuring consistency, quality, and compliance with culinary, food safety, and sanitation standards. The role acts as the primary working supervisor above Senior Cooks and supports Sous Chefs and Executive Chefs in production plans and service requirements.

Responsibilities include coordinating culinary staff, monitoring schedules, enforcing recipes, and maintaining safe, efficient kitchen operations

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 standards.
• Coordinate culinary staff, monitor production schedules, and enforce recipes and portions.
• Direct workflow and reinforce operational standards in kitchen operations.
• Attend to onboarding and ongoing training of culinary team members.

Skills

Culinary experience

Kitchen leadership

Food safety knowledge

Batch cooking

Read production sheets

Education

High School diploma

Job description

Sodexo is seeking a Culinary Supervisor to oversee daily food production and kitchen operations, ensuring consistency, quality, and compliance with culinary, food safety, and sanitation standards. The role acts as the primary working supervisor above Senior Cooks and supports Sous Chefs and Executive Chefs in production plans and service requirements.

Responsibilities include coordinating culinary staff, monitoring schedules, enforcing recipes, and maintaining safe, efficient kitchen operations