Culinary Team Lead — High-Volume Kitchen Ops

Sodexo; Northfield Township (IL); Hybrid; USD 36,000 - 37,000; Full time

Benefits offered by this job

Shift meals provided

Medical benefits

401k

Paid time off

Job summary

Sodexo is seeking a Culinary Supervisor in Northfield, IL to oversee daily food production and kitchen operations, ensuring quality, safety, and consistency. You will supervise staff above Senior Cooks and support Sous Chefs in executing production plans and service requirements.

You bring 2–4 years of culinary experience, lead-kitchen exposure, and knowledge of batch cooking and safety certifications. The role involves varying shifts and a full-time schedule with health benefits.

Qualifications

• High School diploma or GED required or equivalent experience.
• 2-4 years of culinary experience required.
• Lead cook/kitchen leadership experience preferred.
• Experience in high-volume, multi-outlet, or event-based operations preferred.
• Batch cooking and just-in-time production knowledge preferred.
• Ability to read/execute production sheets, prep lists, and event orders.
• Food safety certifications (including ServSafe) required where applicable.

Responsibilities

• Provide hands-on supervision of daily food production and kitchen operations.
• Coordinate staff, monitor schedules, enforce recipes and portion controls.
• Direct workflow and reinforce operational standards during service.
• Support onboarding and on-the-job training for the culinary team.

Skills

Culinary leadership

High-volume cooking

Batch cooking

Production sheets reading

Food safety certification

ServSafe Manager certification

On-site supervision

On-the-job training

Education

High School diploma or GED

2-4 years culinary experience

Lead cook/kitchen leadership experience

High-volume/outlet operations experience

Job description

Sodexo is seeking a Culinary Supervisor in Northfield, IL to oversee daily food production and kitchen operations, ensuring quality, safety, and consistency. You will supervise staff above Senior Cooks and support Sous Chefs in executing production plans and service requirements.

You bring 2–4 years of culinary experience, lead-kitchen exposure, and knowledge of batch cooking and safety certifications. The role involves varying shifts and a full-time schedule with health benefits.