Culinary Supervisor: Lead Kitchen Ops & Training

Sodexo; Northern (KY); Hybrid; USD 30,000 - 40,000; Full time

Benefits offered by this job

Shift meals

Parking

401k

Tuition reimbursement

Job summary

Sodexo at a technology company site is seeking a Culinary Supervisor to oversee daily food production and kitchen operations, ensuring consistency, quality, and compliance with culinary, food safety, and sanitation standards.

You will coordinate staff, monitor production schedules, enforce standardized recipes and portion controls, and support executive chefs by executing production plans and service requirements. This role may vary by account based on kitchen structure and event volume.

Qualifications

• High School diploma, GED, or equivalent experience preferred.
• Minimum of 2–4 years of culinary experience required.
• Prior lead cook or kitchen leadership experience preferred.
• Experience in high‑volume, multi‑outlet, or event‑based culinary operations preferred.
• Reading and executing 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 to ensure quality, safety, and compliance with culinary, food safety, and sanitation standards.
• Coordinate culinary staff, monitor production schedules, enforce standardized recipes and portion controls, and maintain safe and efficient kitchen operations.
• Actively participate in food preparation while directing workflow and reinforcing operational standards.

Skills

Culinary leadership

Food safety awareness

High-volume cooking

Reading production sheets

Education

High School diploma or GED

Job description

Sodexo at a technology company site is seeking a Culinary Supervisor to oversee daily food production and kitchen operations, ensuring consistency, quality, and compliance with culinary, food safety, and sanitation standards.

You will coordinate staff, monitor production schedules, enforce standardized recipes and portion controls, and support executive chefs by executing production plans and service requirements. This role may vary by account based on kitchen structure and event volume.