Culinary Supervisor: Lead Kitchen Operations

Aramark Correctional Services; Medina (OH); On-site; USD 24,000 - 34,000; Full time

Job summary

Aramark is seeking a Culinary Supervisor to coordinate, plan, participate, and supervise the production, preparation, and presentation of food for a designated unit. The role reports to the Aramark Executive Chef and emphasizes quality, safety, and teamwork in a dynamic kitchen environment.

Qualified candidates have 2–3 years in culinary roles, hands-on leadership experience, and solid communication skills; ability to work evenings and weekends is required.

Qualifications

• Two to three years' experience in a related culinary position.
• Two to three years of post-high school education, preferably a culinary degree.
• Advanced knowledge of the principles and practices within the food profession.
• Experiential knowledge required for management of people and/or problems.
• Excellent oral, reading, and written communication skills.
• Willingness to be hands on with staff and operations and to work event-based hours (evenings/weekends).

Responsibilities

• Supervise and participate in the production, preparation, and presentation of all foods for unit(s) as assigned by the Aramark Executive Chef.
• Ensure inventory is maintained to meet daily needs and record deliveries.
• Ensure proper handling of food products and equipment for food safety and kitchen standards.
• Maintain cleanliness and high sanitation standards at all times.
• Interview, schedule, train, develop, empower, coach, and counsel staff; resolve problems; communicate openly.

Skills

Team leadership

Food safety

Communication skills

Event hours

Hands-on management

Culinary knowledge

Education

Culinary degree preferred

Post-high school education

Tools

Kitchen equipment knowledge

Job description

Aramark is seeking a Culinary Supervisor to coordinate, plan, participate, and supervise the production, preparation, and presentation of food for a designated unit. The role reports to the Aramark Executive Chef and emphasizes quality, safety, and teamwork in a dynamic kitchen environment.

Qualified candidates have 2–3 years in culinary roles, hands-on leadership experience, and solid communication skills; ability to work evenings and weekends is required.