Culinary Supervisor: Lead Kitchen Ops & Training

Sodexo; Eau Claire (WI); Hybrid; USD 57,308,000 - 71,635,000; Full time

Job summary

Sodexo is seeking a Culinary Supervisor at the University of Wisconsin–Eau Claire to oversee daily food production and kitchen operations. This role serves as the primary working supervisor above Senior Cooks and supports Sous Chefs and Executive Chefs in executing production plans and service requirements.

Varying shifts with open availability preferred, full-time employment, and emphasis on teamwork, safety, and quality.

Qualifications

• Minimum 2–4 years culinary experience required.
• Prior lead cook or kitchen leadership experience preferred.
• Experience in high-volume, multi-outlet, or event-based cooking 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.

Responsibilities

• Provide hands-on supervision of daily food production and kitchen operations.
• Coordinate culinary staff, monitor production schedules, enforce standardized recipes and portion controls.
• Direct workflow and reinforce operational standards during service.
• Attend to onboarding and on-the-job training of culinary team members.
• Support Sous Chefs and Executive Chefs in executing production plans and service requirements.

Skills

Culinary experience

Lead kitchen/lead cook

Food safety certification

ServSafe or equivalent

Batch cooking / JIT production

Read/execute production sheets

High-volume/multi-outlet operations

Education

High School diploma / GED / equivalent

Job description

Sodexo is seeking a Culinary Supervisor at the University of Wisconsin–Eau Claire to oversee daily food production and kitchen operations. This role serves as the primary working supervisor above Senior Cooks and supports Sous Chefs and Executive Chefs in executing production plans and service requirements.

Varying shifts with open availability preferred, full-time employment, and emphasis on teamwork, safety, and quality.