Culinary Supervisor: Lead High-Volume Kitchen Ops

Sodexo; Gunnison (CO); On-site; USD 67,825,000 - 78,082,000; Full time

Benefits offered by this job

Paid time off

Medical benefits

Dental

Vision

Tuition reimbursement

401k

Discount programs

Shift meals

Uniforms

Parking

Public transportation support

Job summary

Sodexo is seeking a Culinary Supervisor at Western Colorado University in Colorado to lead daily food production and kitchen operations, ensuring quality, safety, and compliance with standards.

You'll supervise culinary staff, coordinate production schedules, enforce recipes and portion controls, and support senior chefs in delivering service for events and daily operations. Candidates should have 2–4 years of culinary experience and a valid ServSafe or equivalent certification.

Qualifications

• Minimum 2–4 years of culinary experience required.
• Lead cook or kitchen leadership experience preferred.
• Experience in high-volume, multi-outlet, or event-based operations preferred.
• Ability to read and execute production sheets, prep lists, and event orders.
• Food handler or ServSafe Manager certification where applicable.

Responsibilities

• Supervise daily food production and kitchen operations to ensure quality and safety.
• Coordinate culinary staff, monitor schedules, and enforce recipes and portions.
• Support Senior Cooks, Sous Chefs, and Executive Chefs in production plans and events.

Skills

Culinary leadership

High-volume operations

Batch cooking

Just-in-time production

Reading production sheets

Education

High School diploma

Tools

ServSafe Manager

Food handler certification

Job description

Sodexo is seeking a Culinary Supervisor at Western Colorado University in Colorado to lead daily food production and kitchen operations, ensuring quality, safety, and compliance with standards.

You'll supervise culinary staff, coordinate production schedules, enforce recipes and portion controls, and support senior chefs in delivering service for events and daily operations. Candidates should have 2–4 years of culinary experience and a valid ServSafe or equivalent certification.