Culinary Supervisor: Lead High-Volume Kitchen Ops

Sodexo; St. Louis (MO); On-site; USD 30,000 - 40,000; Full time

Benefits offered by this job

Tuition reimbursement

401k

Paid time off

Medical, dental, vision

Job summary

Sodexo at Saint Louis University is seeking a Culinary Supervisor to lead daily food production and kitchen operations, ensuring quality, safety, and adherence to culinary standards. You will supervise the culinary team, coordinate production schedules, and enforce recipes and portion controls to maintain consistency across service.

The role requires 2–4 years of culinary experience with leadership experience preferred, plus applicable food safety certifications.

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 operations preferred.
• Reading and executing 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 staff, monitor production schedules, and enforce recipes and portion controls.
• Direct workflow and reinforce operational standards to ensure quality and safety.
• Support onboarding and on-the-job training of culinary team members.
• Attend to safety, sanitation, and efficient kitchen operations; adapt to account needs.

Skills

Culinary leadership

Lead kitchen experience

High-volume operations

Batch cooking knowledge

Reading production sheets

Education

High School diploma or GED

Equivalent experience

Job description

Sodexo at Saint Louis University is seeking a Culinary Supervisor to lead daily food production and kitchen operations, ensuring quality, safety, and adherence to culinary standards. You will supervise the culinary team, coordinate production schedules, and enforce recipes and portion controls to maintain consistency across service.

The role requires 2–4 years of culinary experience with leadership experience preferred, plus applicable food safety certifications.