Culinary Supervisor – Lead Team & Guest Experience

Aramark; Palo Alto (CA); On-site; USD 37,195 - 39,950; Full time

Job summary

Aramark in California is seeking an experienced Food Service Supervisor with a strong culinary background to lead daily operations in a fast-paced corporate dining environment. This role is ideal for a chef who enjoys leading a team, ensuring high standards of food quality and hospitality.

You will oversee food production, supervise front and back-of-house operations, and foster a culture of teamwork and accountability while delivering outstanding guest experiences every day.

Qualifications

• Must read, write and understand verbal instructions.
• Must complete a sanitation course either before or during first year.
• Must be knowledgeable in operating an efficient cost-effective program.
• Ability to perform basic arithmetic.
• Maintain emotional control under stress.
• Ability to resolve interpersonal situations.
• Strong organizational skills.

Responsibilities

• Culinary Leadership: Lead daily food production while ensuring recipes, quality standards, and presentation are consistently executed.
• Team Leadership: Lead and coach front and back-of-house employees during daily operations and schedule planning.
• Guest Experience: Deliver exceptional hospitality, engage with guests, and ensure events are prepared accurately and on time.
• Operations & Food Safety: Maintain clean, sanitary kitchens and serving areas; ensure health regulations and food safety standards are met.

Skills

Read/write instructions

Sanitation training

Cost‑effective programs

Basic arithmetic

Emotional control

Interpersonal skills

Organizational skills

Education

Serve Safe Certification

Job description

Aramark in California is seeking an experienced Food Service Supervisor with a strong culinary background to lead daily operations in a fast-paced corporate dining environment. This role is ideal for a chef who enjoys leading a team, ensuring high standards of food quality and hospitality.

You will oversee food production, supervise front and back-of-house operations, and foster a culture of teamwork and accountability while delivering outstanding guest experiences every day.