Culinary Supervisor — Lead High‑Volume Kitchen Team

Sodexo; West Haven (CT); On-site; USD 36,000 - 40,000; Full time

Benefits offered by this job

Flexible and supportive work culture

Training and advancement opportunities

Comprehensive benefits package

Site-specific perks and meals

Job summary

Sodexo at UNIVERSITY OF NEW HAVEN—97469001 is seeking a Culinary Supervisor to oversee daily food production and kitchen operations, ensuring quality, safety, and standardization. You will supervise staff, coordinate schedules, and reinforce recipes and portion controls across the team.

The role requires leadership, hands-on involvement in production, and a focus on food safety. We offer a flexible environment with comprehensive benefits, ongoing training, and opportunities for career 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

• Supervise daily food production and kitchen operations to ensure quality and safety.
• Coordinate culinary staff, monitor production schedules, enforce recipes and portion controls.
• Direct workflow and reinforce operational standards in collaboration with senior cooks and chefs.

Skills

Culinary experience

Lead kitchen leadership

High-volume operations

Batch cooking

Production sheets reading

Food safety certification

ServSafe Manager

Reading production sheets

Education

High School diploma or GED

Job description

Sodexo at UNIVERSITY OF NEW HAVEN—97469001 is seeking a Culinary Supervisor to oversee daily food production and kitchen operations, ensuring quality, safety, and standardization. You will supervise staff, coordinate schedules, and reinforce recipes and portion controls across the team.

The role requires leadership, hands-on involvement in production, and a focus on food safety. We offer a flexible environment with comprehensive benefits, ongoing training, and opportunities for career growth