Culinary Supervisor - Lead Kitchen Ops (Flexible)

Sodexo; Madison (SD); On-site; USD 25,000 - 29,000; Full time

Benefits offered by this job

Flexible and supportive work env.

Training and advancement opportunities

Medical, dental, vision, 401k and paid

Shift meals / meal allowances

Job summary

Sodexo at Dakota State University is seeking a Culinary Supervisor to oversee daily food production and kitchen operations, ensuring quality, safety, and consistency across menu items.

You will supervise culinary staff, monitor schedules, enforce recipes and portion controls, and support senior chefs in executing production plans and service requirements. This role requires leadership in high-volume settings and a proactive approach to training and onboarding.

Qualifications

• Minimum 2–4 years of culinary experience.
• 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.
• Coordinate culinary staff and monitor production schedules.
• Enforce standardized recipes and portion controls; ensure safety and sanitation standards.
• Participate in food preparation; direct workflow and reinforce standards.
• Attend onboarding and training of culinary team members.
• Other duties may be assigned and can differ among accounts.

Skills

Lead kitchen leadership

High-volume operations

Batch cooking

Just-in-time production

Read production sheets

Education

High School diploma / GED

Food handler certification

ServSafe Manager Certification

Job description

Sodexo at Dakota State University is seeking a Culinary Supervisor to oversee daily food production and kitchen operations, ensuring quality, safety, and consistency across menu items.

You will supervise culinary staff, monitor schedules, enforce recipes and portion controls, and support senior chefs in executing production plans and service requirements. This role requires leadership in high-volume settings and a proactive approach to training and onboarding.