Culinary Team Lead – Afternoons/Evenings

Sodex; Madison (SD); On-site; USD 25,000 - 29,000; Full time

Benefits offered by this job

Paid time off

Medical, dental, vision insurance

Tuition reimbursement

401k

Job summary

Sodexo is seeking a Culinary Supervisor at Dakota State University to lead daily food production and kitchen operations, ensuring quality and compliance with safety standards. You will supervise culinary staff, coordinate schedules, and enforce recipes while supporting senior leadership in production planning.

The role requires at least 2–4 years of culinary experience, appropriate certifications, and the ability to work in a high-volume environment.

Qualifications

• High School diploma, GED, or equivalent experience preferred.
• 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.
• 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 to ensure consistency and quality.
• Coordinate culinary staff, monitor production schedules, and enforce recipes and portion controls.
• Direct workflow and reinforce operational standards; support Sous Chefs and Executive Chefs.
• Onboarding and on-the-job training of culinary team members.
• Attend shifts and maintain safety and sanitation standards.

Skills

Culinary leadership

High-volume operations

Batch cooking

Food safety awareness

Team coordination

Education

High School diploma or GED

Job description

Sodexo is seeking a Culinary Supervisor at Dakota State University to lead daily food production and kitchen operations, ensuring quality and compliance with safety standards. You will supervise culinary staff, coordinate schedules, and enforce recipes while supporting senior leadership in production planning.

The role requires at least 2–4 years of culinary experience, appropriate certifications, and the ability to work in a high-volume environment.