Culinary Supervisor: Lead High-Volume Kitchen & Team

Sodexo; Saint Cloud (MN); On-site; USD 29,000 - 33,000; Full time

Benefits offered by this job

Flexible work environment

Career development and training

Comprehensive benefits package

Site-specific perks: meals, uniforms,/

Job summary

Sodexo is hiring a Culinary Supervisor at Saint Cloud State University to oversee daily food production and kitchen operations, ensuring quality and safety standards are met. You will supervise staff, coordinate schedules, and support chefs in executing production plans across the unit.

The role requires 2–4 years of culinary experience, leadership ability, and knowledge of batch cooking and just-in-time production, with ServSafe/food safety certifications preferred.

Qualifications

• 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.
• 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 in service.
• Support onboarding and on-the-job training of staff.
• Attend shifts reliably and maintain safety compliance.

Skills

Lead kitchen

High-volume operations

Batch cooking

Production sheets

Food safety certification

ServSafe certification

Team supervision

Education

High School diploma or GED

Job description

Sodexo is hiring a Culinary Supervisor at Saint Cloud State University to oversee daily food production and kitchen operations, ensuring quality and safety standards are met. You will supervise staff, coordinate schedules, and support chefs in executing production plans across the unit.

The role requires 2–4 years of culinary experience, leadership ability, and knowledge of batch cooking and just-in-time production, with ServSafe/food safety certifications preferred.