Culinary Supervisor - Leadership in High-Volume Kitchens

Sodexo; Prairie View (TX); On-site; USD 25,000 - 29,000; Full time

Benefits offered by this job

Paid time off

Medical insurance

Dental insurance

Vision insurance

Tuition reimbursement

401k

Discount programs

Shift meals

Job summary

Sodexo is hiring a Culinary Supervisor at Prairie View A&M University to lead daily food production and kitchen operations with a strong focus on quality, safety, and standardization. You will guide a culinary team, enforce recipes and portions, and support senior chefs across events and service periods.

We value hands-on leadership, a background in high-volume kitchens, and the ability to train staff while maintaining a safe, efficient work environment.

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

• Supervise daily food production and kitchen operations to ensure quality and safety.
• Coordinate staff, monitor schedules, enforce recipes and portion controls.
• Direct workflow and support senior cooks, sous chefs, and executive chefs.
• Attend to accounts variations in kitchen structure and event volume.

Skills

Culinary experience

Lead kitchen experience

High-volume operations

Batch cooking

Food safety knowledge

Education

High School diploma or GED

Job description

Sodexo is hiring a Culinary Supervisor at Prairie View A&M University to lead daily food production and kitchen operations with a strong focus on quality, safety, and standardization. You will guide a culinary team, enforce recipes and portions, and support senior chefs across events and service periods.

We value hands-on leadership, a background in high-volume kitchens, and the ability to train staff while maintaining a safe, efficient work environment.