Culinary Supervisor: Lead High-Volume Kitchens

Sodexo; Bridgewater (MA); On-site; USD 34,000 - 41,000; Full time

Benefits offered by this job

Paid time off

Holidays

Medical benefits

Dental

Vision

Tuition reimbursement

401k

Discount programs

Shift meals (some sites)

Job summary

Sodexo is seeking a Culinary Supervisor at Bridgewater State University in Bridgewater, MA to oversee daily food production and kitchen operations. You will supervise cooks, coordinate staff, monitor production schedules, enforce recipes and portion controls, and ensure food safety and sanitation standards.

The role requires hands-on involvement in food preparation, leadership of kitchen teams, and the ability to work varied shifts.

Qualifications

• High School diploma, GED, or equivalent experience.
• 2–4 years culinary experience required.
• Lead cook or kitchen leadership experience preferred.
• Experience in high-volume, multi-outlet, or event-based operations preferred.
• 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, monitor production schedules and enforce recipes.
• Maintain safe, efficient kitchen operations and portion controls.
• Direct workflow and reinforce operational standards; participate in food prep.
• Support onboarding and on-the-job training for culinary team members.

Skills

Kitchen coordination

Staff supervision

Food safety

Batch cooking

Just-in-time production

Education

High School diploma or GED

Tools

ServSafe Manager

Job description

Sodexo is seeking a Culinary Supervisor at Bridgewater State University in Bridgewater, MA to oversee daily food production and kitchen operations. You will supervise cooks, coordinate staff, monitor production schedules, enforce recipes and portion controls, and ensure food safety and sanitation standards.

The role requires hands-on involvement in food preparation, leadership of kitchen teams, and the ability to work varied shifts.