Culinary Supervisor: Lead High-Volume Kitchen Operations

Sodexo; Golden (CO); On-site; USD 33,000 - 36,000; Full time

Benefits offered by this job

Paid time off

Medical insurance

Dental insurance

Vision insurance

401k

Tuition reimbursement

Shift meals

Uniforms

Transportation support

Job summary

Sodexo is seeking a Culinary Supervisor at COLORADO SCHOOL OF MINES to oversee daily food production and kitchen operations. You will supervise staff, ensure quality, safety, and adherence to standardized recipes, and support chefs in meeting service requirements.

The role requires 2–4 years of culinary experience, leadership in high-volume environments, and relevant food safety certifications. Flexible shifts, full-time employment, and comprehensive benefits are offered.

Qualifications

• Minimum 2–4 years of culinary experience.
• Prior lead cook or kitchen leadership experience preferred.
• Experience in high-volume, multi-outlet, or event-based culinary operations 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, enforce recipes and portion controls.
• Direct workflow and reinforce operational standards across accounts.
• Assist with onboarding and training of culinary team members.

Skills

Culinary leadership

High-volume operations

Batch cooking

Just-in-time production

Read production sheets

Food safety

ServSafe certified

Onboarding training

Education

High School Diploma

Job description

Sodexo is seeking a Culinary Supervisor at COLORADO SCHOOL OF MINES to oversee daily food production and kitchen operations. You will supervise staff, ensure quality, safety, and adherence to standardized recipes, and support chefs in meeting service requirements.

The role requires 2–4 years of culinary experience, leadership in high-volume environments, and relevant food safety certifications. Flexible shifts, full-time employment, and comprehensive benefits are offered.