Culinary Supervisor — Lead High‑Volume Kitchen Team

Sodexo Group; Miami Gardens (FL); Hybrid; USD 36,000 - 47,000; Full time

Job summary

Sodexo at Hard Rock Stadium in Miami Gardens is seeking a Culinary Supervisor to oversee daily food production and kitchen operations, ensuring quality, safety, and compliance with recipes and portions. You will supervise staff above Senior Cooks and support Sous Chefs and Executives in production planning for events.

The role requires 2–4 years of culinary experience, lead kitchen leadership, and a strong food safety background, with on-site execution and coverage for varying shifts.

Qualifications

• High School diploma or GED required.
• 2–4 years of culinary experience required.
• Lead cook or kitchen leadership experience preferred.
• Experience in high-volume, multi-outlet, or event-based 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 and portion controls.
• Direct workflow and reinforce operational standards; participate in food preparation as needed.
• Support onboarding and on-the-job training of culinary team members.
• Some accounts may vary duties based on unit/work location and client requirements.

Skills

Culinary leadership

Batch cooking

Just-in-time production

Reading production sheets

Onboarding & training

Food safety knowledge

Education

High School diploma or GED

Job description

Sodexo at Hard Rock Stadium in Miami Gardens is seeking a Culinary Supervisor to oversee daily food production and kitchen operations, ensuring quality, safety, and compliance with recipes and portions. You will supervise staff above Senior Cooks and support Sous Chefs and Executives in production planning for events.

The role requires 2–4 years of culinary experience, lead kitchen leadership, and a strong food safety background, with on-site execution and coverage for varying shifts.