Culinary Team Lead: Hands-on Prep & Kitchen Ops

Aramark; High Point (AL); On-site; USD 42,000 - 56,000; Full time

Job summary

Aramark is seeking a Culinary Supervisor to coordinate and supervise the production, preparation, and presentation of foods for a designated unit. You will oversee inventory, enforce food safety standards, maintain sanitation, and lead staff through coaching and development.

The role requires hands-on leadership, strong communication, and the ability to manage event-based hours including evenings and weekends. Join a team focused on quality and service in a dynamic food service environment.

Qualifications

• Two to three years of experience in a related culinary position.
• Two to three years of post-high school education, preferably a culinary degree.
• Advanced knowledge of the principles and practices within the food profession.
• Experiential knowledge in management of people and/or problems.
• Excellent oral, reading, and written communication skills.
• Willing to be hands on with staff and operations and work event-based hours including evenings and weekends.

Responsibilities

• Supervise and participate in the production, preparation, and presentation of all foods for unit(s).
• Maintain sufficient inventory; record deliveries, handle discrepancies, assist storage.
• Ensure proper handling of all food products and equipment for food safety and standards.
• Maintain cleanliness and high sanitation standards at all times.
• Interview, schedule, train, develop, empower, coach and counsel staff; resolve problems; ensure open communication.

Skills

Team management

Communication

Hands-on leadership

Event-based scheduling

Education

Post-high school education, culinary degree preferred

Job description

Aramark is seeking a Culinary Supervisor to coordinate and supervise the production, preparation, and presentation of foods for a designated unit. You will oversee inventory, enforce food safety standards, maintain sanitation, and lead staff through coaching and development.

The role requires hands-on leadership, strong communication, and the ability to manage event-based hours including evenings and weekends. Join a team focused on quality and service in a dynamic food service environment.