Culinary Supervisor: Lead High-Volume Kitchen Ops

Sodexo; Nashua (NH); On-site; USD 33,000 - 44,000; Part time

Benefits offered by this job

Flexible work environment

Comprehensive benefits

Shift meals where available

Job summary

Sodexo is seeking a part-time Culinary Supervisor for the Nashua area. You will supervise daily food production and kitchen operations, ensuring quality and adherence to culinary, food safety, and sanitation standards. This role reports to lead cooks and supports Sous and Executive Chefs in production plans.

The position requires 2–4 years of culinary experience, prior leadership, and the ability to read production sheets. Certifications in food safety (ServSafe) are preferred where applicable.

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

• Provide hands-on supervision of daily food production and kitchen operations to ensure quality and safety.
• Coordinate culinary staff, monitor production schedules, and enforce standardized recipes.
• Direct workflow and reinforce operational standards in collaboration with senior chefs.
• Support onboarding and on-the-job training of culinary team members.

Education

High School diploma, GED, or equivalent

Job description

Sodexo is seeking a part-time Culinary Supervisor for the Nashua area. You will supervise daily food production and kitchen operations, ensuring quality and adherence to culinary, food safety, and sanitation standards. This role reports to lead cooks and supports Sous and Executive Chefs in production plans.

The position requires 2–4 years of culinary experience, prior leadership, and the ability to read production sheets. Certifications in food safety (ServSafe) are preferred where applicable.