Culinary Supervisor | Lead High-Volume Kitchen Ops

Sodexo; Honolulu (HI); Hybrid; USD 32,000 - 41,000; Full time

Benefits offered by this job

Paid time off

Medical, dental, vision benefits

Tuition reimbursement

401k

Shift meals

Discount programs

Job summary

Sodexo is seeking a Culinary Supervisor at the University of Hawaii at Manoa to oversee daily food production and kitchen operations, ensuring quality, safety, and compliance with standards. The role supports senior chefs and coordinates production plans and events.

Great candidates will bring 2–4 years of culinary experience, leadership ability, and familiarity with batch cooking and high-volume environments. Open shifts and benefits accompany this position within a full-time role.

Qualifications

• Minimum of 2–4 years of culinary experience required.
• Prior 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 safety certifications required where applicable (e.g., ServSafe).

Responsibilities

• Provide hands-on supervision of daily food production and kitchen operations.
• Coordinate culinary staff, monitor production schedules, and enforce standardized recipes.
• Direct workflow and reinforce operational standards in a fast-paced setting.
• Attend to onboarding and on-the-job training of culinary team members.
• Maintain safe and efficient kitchen operations and quality control.

Skills

Culinary leadership

High-volume kitchen

Batch cooking

Read production sheets

Education

High School diploma or equivalent

ServSafe Manager certification

Food handler certification

Job description

Sodexo is seeking a Culinary Supervisor at the University of Hawaii at Manoa to oversee daily food production and kitchen operations, ensuring quality, safety, and compliance with standards. The role supports senior chefs and coordinates production plans and events.

Great candidates will bring 2–4 years of culinary experience, leadership ability, and familiarity with batch cooking and high-volume environments. Open shifts and benefits accompany this position within a full-time role.