Culinary Supervisor: Lead High-Volume Kitchen Ops

Sodexo Group; Nashville, Northern (TN, KY); Hybrid; USD 30,000 - 34,000; Full time

Benefits offered by this job

Paid time off

Health insurance

Tuition reimbursement

401k

Discount programs

Shift meals

Uniforms provided

Safety shoes

Transit support

Job summary

Sodexo is seeking a Culinary Supervisor in Nashville to oversee daily food production and kitchen operations, ensuring quality, safety, and compliance. You will lead a culinary team, coordinate staff, and manage production schedules to meet service goals.

The role requires 2–4 years of culinary experience, with leadership experience preferred, and a strong focus on batch cooking, reading production sheets, and food safety certifications. Local benefits apply.

Qualifications

• High School diploma or equivalent.
• 2–4 years of culinary experience required.
• Lead cook or kitchen leadership experience preferred.
• Experience in high‑volume, multi‑outlet, or event projects is preferred.
• Batch cooking and just‑in‑time production experience is 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.
• Coordinate culinary staff and monitor production schedules.
• Enforce standardized recipes and portion controls.
• Direct workflow and reinforce operational standards during service.
• Support onboarding and on‑the‑job training of culinary team members.

Skills

Kitchen leadership

Batch cooking

Food safety

Production sheets

Time management

Education

High School diploma

Job description

Sodexo is seeking a Culinary Supervisor in Nashville to oversee daily food production and kitchen operations, ensuring quality, safety, and compliance. You will lead a culinary team, coordinate staff, and manage production schedules to meet service goals.

The role requires 2–4 years of culinary experience, with leadership experience preferred, and a strong focus on batch cooking, reading production sheets, and food safety certifications. Local benefits apply.