Culinary Supervisor: Lead High-Volume Kitchen

Sodexo; New Orleans (LA); Hybrid; USD 30,000 - 33,000; Full time

Benefits offered by this job

Shift meals where applicable

Benefits package including health/dent

Parking or transportation support

Job summary

Sodexo Group in New Orleans is seeking a Culinary Supervisor to oversee daily food production and kitchen operations at the Ernest N. Morial Convention Center. You will supervise culinary staff, ensure consistency, and support senior chefs in executing production plans for events.

The role emphasizes safety, quality, and adherence to nutrition and sanitation standards, with varied shifts and potential heavy lifting as part of operations.

Qualifications

• High school diploma or GED required or equivalent experience.
• 2–4 years culinary experience required.
• Lead cook/kitchen leadership experience preferred.
• Experience in high-volume, multi-outlet, or event-based operations preferred.
• Knowledge of batch cooking and just-in-time production preferred.
• Ability to read/execute production sheets, prep lists, and event orders.
• Food safety certification required where applicable; ServSafe Manager or equivalent preferred.

Responsibilities

• Supervise daily food production and kitchen operations to maintain quality and safety standards.
• Coordinate staff, monitor production schedules, and enforce standardized recipes and portions.
• Actively participate in food preparation while directing workflow and upholding standards.
• Provide onboarding and on-the-job training for culinary team members.

Skills

Staff supervision

Batch cooking

Just-in-time production

Production sheets & event orders

Food safety knowledge

Education

High School diploma / GED

ServSafe Manager or equivalent certification

Food handler certification

Job description

Sodexo Group in New Orleans is seeking a Culinary Supervisor to oversee daily food production and kitchen operations at the Ernest N. Morial Convention Center. You will supervise culinary staff, ensure consistency, and support senior chefs in executing production plans for events.

The role emphasizes safety, quality, and adherence to nutrition and sanitation standards, with varied shifts and potential heavy lifting as part of operations.