Culinary Supervisor - Lead High-Volume Kitchen Ops

Sodexo; Seattle (WA); On-site; USD 34,000 - 49,000; Full time

Benefits offered by this job

Shift meals

Uniforms provided

Parking or transportation support

Job summary

Sodexo is seeking a Culinary Supervisor to provide hands-on supervision of daily food production and kitchen operations at BENAROYA HALL. You will help ensure quality, safety, and consistency while supporting Senior Cooks and Executive Chefs in executing production plans.

Responsibilities include coordinating staff, monitoring schedules, enforcing recipes and portions, attending shifts on time, and training new team members.

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 recipes and portion controls.
• Direct workflow, reinforce operational standards, and support senior kitchen leadership.
• Attend onboarding and training of culinary team members.

Skills

Leadership

Team supervision

Food safety awareness

Education

High School diploma

Job description

Sodexo is seeking a Culinary Supervisor to provide hands-on supervision of daily food production and kitchen operations at BENAROYA HALL. You will help ensure quality, safety, and consistency while supporting Senior Cooks and Executive Chefs in executing production plans.

Responsibilities include coordinating staff, monitoring schedules, enforcing recipes and portions, attending shifts on time, and training new team members.