Culinary Supervisor: Lead High-Volume Kitchen Ops

Sodexo; Northfield Township (IL); On-site; USD 74,501,000 - 77,366,000; Full time

Benefits offered by this job

Flexible and supportive work环境

Training and advancement opportunities

Comprehensive benefits: PTO, holidays,

Job summary

Sodexo is seeking a Culinary Supervisor in Northfield, IL to provide hands-on supervision of daily food production and kitchen operations, ensuring quality and compliance with culinary, food safety, and sanitation standards.

You’ll lead a culinary team, coordinate staff and schedules, enforce recipes and portion controls, and support Senior Cooks, Sous Chefs and Executives in delivering service. This role requires prior kitchen leadership and a commitment to safe, efficient operations.

Qualifications

• High School diploma, GED, or equivalent experience preferred.
• Minimum of 2–4 years of culinary experience.
• 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.
• Coordinate culinary staff, monitor production schedules, and enforce standardized recipes and portion controls.
• Maintain safe and efficient kitchen operations while directing workflow and reinforcing standards.
• Support onboarding and on-the-job training of culinary team members.

Skills

Culinary supervision

Kitchen leadership

High-volume cooking

Batch cooking

Food safety knowledge

Education

High School diploma or GED

ServSafe Manager certification

Food handler certification

Job description

Sodexo is seeking a Culinary Supervisor in Northfield, IL to provide hands-on supervision of daily food production and kitchen operations, ensuring quality and compliance with culinary, food safety, and sanitation standards.

You’ll lead a culinary team, coordinate staff and schedules, enforce recipes and portion controls, and support Senior Cooks, Sous Chefs and Executives in delivering service. This role requires prior kitchen leadership and a commitment to safe, efficient operations.