Culinary Supervisor — Lead High-Volume Kitchen Team

Sodexo; South Hamilton (MA); On-site; USD 35,817 - 44,083; Full time

Benefits offered by this job

Flexible work environment

Comprehensive benefits package

Shift meals / allowances

Job summary

Sodexo is seeking a Culinary Supervisor at Gordon-Conwell Theological Seminary to supervise daily food production and kitchen operations, ensuring quality, safety, and compliance with standards. You will lead a team of cooks, support Sous Chefs, and align with production plans and events.

The role requires 2–4 years of culinary experience, leadership ability, and knowledge of batch cooking. Benefits include comprehensive packages and opportunities for growth.

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 consistency, quality, and safety standards.
• Coordinate culinary staff, monitor production schedules, enforce standardized recipes and portion controls.
• Direct workflow and reinforce culinary operational standards during service.
• Attend to account-specific duties depending on kitchen structure, service model, and event volume.

Skills

Leadership

Culinary

Batch Cooking

Food Safety

Event Operations

Production Sheets

ServSafe/Certifications

Education

High School Diploma

Job description

Sodexo is seeking a Culinary Supervisor at Gordon-Conwell Theological Seminary to supervise daily food production and kitchen operations, ensuring quality, safety, and compliance with standards. You will lead a team of cooks, support Sous Chefs, and align with production plans and events.

The role requires 2–4 years of culinary experience, leadership ability, and knowledge of batch cooking. Benefits include comprehensive packages and opportunities for growth.