Culinary Supervisor: Lead High-Volume Kitchen Ops

Sodexo; Augusta (GA); On-site; USD 28,000 - 34,000; Full time

Benefits offered by this job

Flexible and supportive work环境

Training and development opportunities

Comprehensive benefits (PTO, medical,

Shift meals where offered

Uniforms provided

Transit/ Parking support

Job summary

Sodexo seeks a Culinary Supervisor at Augusta University in Augusta, GA. This full-time role focuses on hands-on supervision of daily food production and kitchen operations, ensuring quality and compliance with safety standards while supporting senior cooks, sous chefs, and executive chefs.

The position requires leadership, experience in high-volume settings, and the ability to read production sheets and event orders. Benefits and growth opportunities are available.

Qualifications

• 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.

Responsibilities

• Provide hands-on supervision of daily food production and kitchen operations, ensuring consistency and quality.
• Coordinate culinary staff, monitor production schedules, enforce recipes and portion controls.
• Maintain safe and efficient kitchen operations and reinforce standards; direct workflow.
• Attend to varied duties by account and adapt to service needs.

Skills

Culinary experience

Lead cook / kitchen leadership

High-volume operations

Batch cooking / JIT production

Production sheets / event orders

Food safety certification

ServSafe certification

Food handler certification

Education

High School diploma or GED

Job description

Sodexo seeks a Culinary Supervisor at Augusta University in Augusta, GA. This full-time role focuses on hands-on supervision of daily food production and kitchen operations, ensuring quality and compliance with safety standards while supporting senior cooks, sous chefs, and executive chefs.

The position requires leadership, experience in high-volume settings, and the ability to read production sheets and event orders. Benefits and growth opportunities are available.