Culinary Supervisor: Lead High-Volume Kitchen & Training

Sodexo; Leesburg (VA); On-site; USD 43,000 - 56,000; Full time

Job summary

Sodexo in Leesburg, VA is seeking a Culinary Supervisor to supervise daily food production and kitchen operations, ensuring quality and compliance with culinary, food safety, and sanitation standards.

The role supports Senior Cooks and Sous/Executive Chefs, coordinates staff and schedules, enforces recipes, and maintains safe, efficient operations. Requires 2–4 years of culinary experience and leadership capabilities.

Qualifications

• High School diploma, GED, or equivalent experience preferred.
• 2–4 years of culinary experience.
• Prior 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, enforce recipes and portion controls.
• Maintain safe and efficient kitchen operations and support senior chefs.
• Actively participate in food preparation while directing workflow and reinforcing standards.
• Assist in onboarding and training of culinary team members.

Skills

Culinary experience

Leadership

High-volume ops

Batch cooking

Production sheets

Food safety

ServSafe certification

Education

High School Diploma

Job description

Sodexo in Leesburg, VA is seeking a Culinary Supervisor to supervise daily food production and kitchen operations, ensuring quality and compliance with culinary, food safety, and sanitation standards.

The role supports Senior Cooks and Sous/Executive Chefs, coordinates staff and schedules, enforces recipes, and maintains safe, efficient operations. Requires 2–4 years of culinary experience and leadership capabilities.