Culinary Supervisor: Lead Kitchen & Team

Aramark Correctional Services; Gray (LA); On-site; USD 2,066,000 - 3,031,000; Full time

Job summary

Aramark Correctional Services seeks a Culinary Supervisor to coordinate, plan, participate, and supervise the production, preparation, and presentation of food for a designated unit.

You will supervise the kitchen team, maintain inventory, ensure food safety and sanitation, and train staff while fostering open communication. The role requires two to three years in related culinary work, a culinary education, and willingness to work event-based hours including evenings and weekends.

Qualifications

• Two to three years' 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.
• Willing to be hands on with staff and operations and be willing to work event-based hours that include evenings and weekends.

Responsibilities

• Supervise production, preparation, and presentation of foods for designated unit.
• Maintain inventory, record deliveries, and assist with storage.
• Ensure proper handling of all food products and equipment for safety and standards.
• Ensure cleanliness and high sanitation standards are maintained at all times.
• Interview, schedule, train, develop, empower, coach, and resolve problems.

Skills

Two to three years' experience in a関連な

Experiential knowledge for management

Excellent communication skills

Hands-on with staff and operations

Evenings/weekends availability

Education

Two to three years of post-high school education, culinary degree preferred

Job description

Aramark Correctional Services seeks a Culinary Supervisor to coordinate, plan, participate, and supervise the production, preparation, and presentation of food for a designated unit.

You will supervise the kitchen team, maintain inventory, ensure food safety and sanitation, and train staff while fostering open communication. The role requires two to three years in related culinary work, a culinary education, and willingness to work event-based hours including evenings and weekends.