Culinary Supervisor: Lead & Train in High-Volume Kitchen

Sodexo; Green Bay (WI); On-site; USD 28,000 - 40,000; Full time

Benefits offered by this job

Paid time off

Medical benefits

401k

Tuition reimbursement

Job summary

Sodexo is seeking a Culinary Supervisor in Green Bay to oversee daily food production and kitchen operations, ensuring quality, safety, and sanitation standards. You will supervise culinary staff above Senior Cooks and support Sous Chefs and Executive Chefs in production plans and service requirements.

Responsibilities include coordinating staff, monitoring schedules, upholding recipes and portion controls, and maintaining safe, efficient kitchen operations.

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.
• Working knowledge of batch cooking and just‑in‑time production methods preferred.
• 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.

Responsibilities

• Provide hands‑on supervision of daily food production and kitchen operations.
• Ensure consistency, quality, and compliance with culinary, food safety, and sanitation standards.
• Coordinate culinary staff, monitor production schedules, and enforce standardized recipes and portion controls.
• Direct workflow and reinforce operational standards; participate in food preparation as needed.
• Attend to account-specific duties based on kitchen structure, service model, and event volume.

Skills

Culinary supervision

Food safety

Team coordination

High-volume kitchen

Just-in-time production

Education

High School diploma or GED

Job description

Sodexo is seeking a Culinary Supervisor in Green Bay to oversee daily food production and kitchen operations, ensuring quality, safety, and sanitation standards. You will supervise culinary staff above Senior Cooks and support Sous Chefs and Executive Chefs in production plans and service requirements.

Responsibilities include coordinating staff, monitoring schedules, upholding recipes and portion controls, and maintaining safe, efficient kitchen operations.