Culinary Supervisor: Lead, Train & Ensure Quality

ARAMARK; Tempe (AZ); On-site; USD 52,000 - 68,000; Full time

Job summary

Aramark is seeking a Culinary Supervisor to coordinate and oversee the production, preparation, and presentation of foods for a designated unit. The role requires hands-on leadership, strong food safety knowledge, and the ability to manage staff across events, evenings, and weekends.

Ideal candidates will have 2–3 years of related culinary experience, a culinary degree (or equivalent post-secondary education), and excellent communication skills.

Qualifications

• Two to three years of 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.
• Hands-on with staff and operations; willingness to work event-based hours including evenings and weekends.

Responsibilities

• Supervise and participate in the production, preparation, and presentation of all foods for unit(s) as assigned by the Aramark Executive Chef to ensure consistent quality.
• Ensure a sufficient inventory is maintained to meet daily needs, record deliveries, handle discrepancies, and assist with storage.
• Ensure proper handling of all food products and equipment to maintain food safety and kitchen standards.
• Maintain cleanliness and high sanitation standards at all times.
• Interview, schedule, train, develop, empower, coach and counsel staff, resolve problems, and provide open communication.

Skills

Culinary experience

People management

Food safety knowledge

Communication skills

Education

Culinary degree

Post-high school education

Job description

Aramark is seeking a Culinary Supervisor to coordinate and oversee the production, preparation, and presentation of foods for a designated unit. The role requires hands-on leadership, strong food safety knowledge, and the ability to manage staff across events, evenings, and weekends.

Ideal candidates will have 2–3 years of related culinary experience, a culinary degree (or equivalent post-secondary education), and excellent communication skills.