Culinary Team Lead — Growth & Flexible Hours

Sodexo; Saint Cloud (MN); On-site; USD 28,000 - 33,000; Full time

Job summary

Sodexo is seeking a Culinary Supervisor at ST. CLOUD STATE UNIVERSITY to supervise daily food production and kitchen operations, ensuring quality and compliance with culinary and safety standards.

The role supports senior cooks and chefs, coordinates staff, and maintains production schedules with emphasis on standardized recipes and portion controls. The role requires 2–4 years in culinary operations, leadership experience, and food safety certifications.

Qualifications

• Must have High School diploma, GED, or equivalent.
• 2-4 years culinary experience.
• Prior lead cook or kitchen leadership experience.
• Experience in high-volume, multi-outlet, or event-based culinary operations.
• Working knowledge of batch cooking and just-in-time production methods.
• 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 to ensure consistency, quality, and sanitation standards.
• Coordinate culinary staff, monitor production schedules, enforce standardized recipes and portion controls.
• Maintain safe and efficient kitchen operations, direct workflow, and reinforce standards.
• Attend onboarding and training of culinary team members.
• Other duties may be assigned and can differ among accounts depending on business needs.

Skills

Culinary experience

Leadership

Batch cooking / just‑in‑time

Education

High School diploma or GED

Tools

ServSafe Manager certification

Food handler certification

Job description

Sodexo is seeking a Culinary Supervisor at ST. CLOUD STATE UNIVERSITY to supervise daily food production and kitchen operations, ensuring quality and compliance with culinary and safety standards.

The role supports senior cooks and chefs, coordinates staff, and maintains production schedules with emphasis on standardized recipes and portion controls. The role requires 2–4 years in culinary operations, leadership experience, and food safety certifications.