Culinary Team Lead: Flexible Hours & Growth Opportunities

Sodexo; Eau Claire (WI); On-site; USD 28,000 - 34,000; Full time

Benefits offered by this job

Shift meals

Tuition reimbursement

Discount programs

Job summary

Sodexo at the University of Wisconsin-Eau Claire seeks a Culinary Supervisor to oversee daily food production and kitchen operations, ensuring quality, safety, and consistency. You will supervise staff, coordinate schedules, and support executives in meeting service needs with attention to standard recipes and portions.

The role emphasizes hands-on cooking involvement, staff training, and maintaining safe kitchen practices in a fast-paced environment with diverse events and accounts.

Qualifications

• High School diploma or GED required.
• 2–4 years of culinary experience required.
• Lead cook or kitchen leadership experience preferred.
• Experience in high-volume, multi-outlet, or event-based operations preferred.
• Working knowledge of batch cooking and just-in-time production 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.
• Coordinate culinary staff, monitor schedules, enforce recipes and portion controls.
• Direct workflow and reinforce operational standards in a dynamic kitchen.
• Support onboarding and training of culinary team members.

Skills

Culinary supervision

Lead kitchen experience

High-volume ops

Batch cooking

Production sheets

Food safety cert

ServSafe cert

Education

High School diploma

Food safety certification

ServSafe Manager

Job description

Sodexo at the University of Wisconsin-Eau Claire seeks a Culinary Supervisor to oversee daily food production and kitchen operations, ensuring quality, safety, and consistency. You will supervise staff, coordinate schedules, and support executives in meeting service needs with attention to standard recipes and portions.

The role emphasizes hands-on cooking involvement, staff training, and maintaining safe kitchen practices in a fast-paced environment with diverse events and accounts.