Culinary Team Lead for High-Volume Kitchens

Sodexo; La Cañada Flintridge (CA); On-site; USD 44,000 - 50,000; Full time

Benefits offered by this job

Paid time off

Holidays

Medical

Dental

Vision

Tuition reimbursement

401k

Discount programs

Shift meals

Job summary

Sodexo's Culinary Supervisor at DESCANSO GARDENS in California provides hands-on supervision of daily food production and kitchen operations to ensure quality, consistency, and compliance with culinary, food safety, and sanitation standards.

You will coordinate culinary staff, monitor production schedules, enforce recipes and portion controls, and support senior cooks and chefs in executing plans for events and service requirements.

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.
• 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 production schedules, enforce standardized recipes and portion controls.
• Maintain safe and efficient kitchen operations and reinforce operational standards.
• Support onboarding and on-the-job training of culinary team members.

Skills

Culinary leadership

Batch cooking

Food safety

Staff coordination

Production sheets

Just-in-time prod

Education

High school diploma or GED

Job description

Sodexo's Culinary Supervisor at DESCANSO GARDENS in California provides hands-on supervision of daily food production and kitchen operations to ensure quality, consistency, and compliance with culinary, food safety, and sanitation standards.

You will coordinate culinary staff, monitor production schedules, enforce recipes and portion controls, and support senior cooks and chefs in executing plans for events and service requirements.