Culinary Supervisor: Lead Kitchen Ops & Training

Sodexo; New Albany (OH); Presencial; USD 37.000 - 39.000; Jornada completa

Ventajas ofrecidas por este puesto de trabajo

Flexible and supportive work culture

Training and advancement opportunities

Robust benefits package (PTO, medical,

401k and discount programs

Descripción de la vacante

Sodexo is seeking a Culinary Supervisor in New Albany, OH to oversee daily food production and kitchen operations, ensuring quality, safety, and sanitation standards. You will support senior chefs in executing menus and service requirements across accounts.

The role requires 2–4 years of culinary experience, lead kitchen exposure, batch cooking know-how, and relevant food safety certifications (ServSafe preferred). On-site position with opportunities for growth.

Formación

• High School diploma, GED, or equivalent experience.
• Minimum of 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.
• Working knowledge of batch cooking and just-in-time production methods.
• 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.

Responsabilidades

• Provide hands-on supervision of daily food production and kitchen operations.
• Support Sous Chefs and Executive Chefs in executing production plans.
• Coordinate culinary staff, monitor production schedules, enforce recipes and portion controls.
• Maintain safe and efficient kitchen operations and direct workflow.
• Adapt responsibilities by account, depending on client requirements.

Conocimientos

Culinary leadership

High-volume cooking

Batch cooking

Event-based operations

Food safety

ServSafe certification

Educación

High School diploma or equivalent

Descripción del empleo

Sodexo is seeking a Culinary Supervisor in New Albany, OH to oversee daily food production and kitchen operations, ensuring quality, safety, and sanitation standards. You will support senior chefs in executing menus and service requirements across accounts.

The role requires 2–4 years of culinary experience, lead kitchen exposure, batch cooking know-how, and relevant food safety certifications (ServSafe preferred). On-site position with opportunities for growth.