Culinary Supervisor: Lead High-Volume Kitchen Ops

Sodexo; Kearney (NE); On-site; USD 30,000 - 40,000; Full time

Benefits offered by this job

Paid time off

Holidays

Medical

Dental

Vision

Tuition reimbursement

401k

Discount programs

Free shift meals

Job summary

Sodexo is seeking a Culinary Supervisor at University of Nebraska at Kearney to provide hands-on supervision of daily food production and kitchen operations, ensuring quality, safety, and adherence to standards. You will work above Senior Cooks and support Sous Chefs and Executive Chefs in executing production plans.

You will coordinate staff, monitor schedules, enforce recipes and portion controls, and participate in food preparation while directing workflow.

Qualifications

• High School diploma, GED, or equivalent experience preferred.
• 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 culinary operations preferred.
• Working knowledge of batch cooking and just‑in‑time production methods 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

• Oversee daily food production and kitchen operations to ensure quality and safety.
• Coordinate culinary staff, monitor schedules, and enforce recipes and portion controls.
• Direct workflow and support Senior Cooks, Sous Chefs, and Executive Chefs as needed.
• Provide onboarding and on‑the‑job training for culinary team members.

Skills

Culinary supervision

Staff coordination

Food safety

Batch cooking

Production planning

Event support

Education

High School diploma or equivalent

Job description

Sodexo is seeking a Culinary Supervisor at University of Nebraska at Kearney to provide hands-on supervision of daily food production and kitchen operations, ensuring quality, safety, and adherence to standards. You will work above Senior Cooks and support Sous Chefs and Executive Chefs in executing production plans.

You will coordinate staff, monitor schedules, enforce recipes and portion controls, and participate in food preparation while directing workflow.