Culinary Supervisor - Lead High-Volume Kitchen

Sodexo; Asbury Grove (MA); On-site; USD 36,000 - 44,000; Full time

Job summary

Sodexo at Gordon-Conwell Theological Seminary is seeking a Culinary Supervisor to lead daily food production and kitchen operations, ensuring quality and safety standards. You will supervise crew, coordinate production schedules, and reinforce recipes and portions while supporting Senior Cooks and chefs.

The role involves hands-on involvement, leadership, and strong understanding of batch cooking in a high-volume environment, with emphasis on safety and sanitation compliance.

Qualifications

• High School diploma, GED, or equivalent experience preferred.
• 2–4 years of culinary experience minimum.
• Lead cook or kitchen leadership experience preferred.
• Experience in high-volume, multi-outlet, or event-based culinary operations preferred.
• Batch cooking and just-in-time production knowledge 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, and ensure portion control.
• Maintain safe and sanitary kitchen operations and support senior chefs.
• Participate in food preparation and reinforce operational standards.
• Onboard and train culinary team members as needed.
• Adhere to client requirements and vary duties by account.

Skills

Kitchen leadership

Batch cooking

Just-in-time production

Reading production sheets

Education

High School diploma or GED

Job description

Sodexo at Gordon-Conwell Theological Seminary is seeking a Culinary Supervisor to lead daily food production and kitchen operations, ensuring quality and safety standards. You will supervise crew, coordinate production schedules, and reinforce recipes and portions while supporting Senior Cooks and chefs.

The role involves hands-on involvement, leadership, and strong understanding of batch cooking in a high-volume environment, with emphasis on safety and sanitation compliance.