Culinary Supervisor: Lead Kitchen Ops & Team

Aramark Corporation; San Jose (CA); Hybrid; USD 32,000 - 45,000; Full time

Job summary

Aramark in San Jose, CA is seeking a Culinary Supervisor to coordinate, plan, participate, and supervise the production, preparation, and presentation of foods for a designated unit. You will lead kitchen staff, manage daily operations, and ensure quality and safety standards are met.

The role requires 2–3 years in a culinary position, hands-on leadership, and flexibility to work evenings and weekends. Competitive hourly compensation and comprehensive benefits accompany this position.

Qualifications

• Two to three years of 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; able to work evenings and weekends.

Responsibilities

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

Skills

Culinary experience

People management

Communication skills

Hands-on leadership

Education

Post-high school education

Culinary degree preferred

Job description

Aramark in San Jose, CA is seeking a Culinary Supervisor to coordinate, plan, participate, and supervise the production, preparation, and presentation of foods for a designated unit. You will lead kitchen staff, manage daily operations, and ensure quality and safety standards are met.

The role requires 2–3 years in a culinary position, hands-on leadership, and flexibility to work evenings and weekends. Competitive hourly compensation and comprehensive benefits accompany this position.