Hands-On Culinary Supervisor

Aramark; Cleveland (OH); On-site; USD 42,000 - 62,000; Full time

Job summary

Aramark is seeking a Culinary Supervisor to coordinate and oversee the production, preparation, and presentation of meals for designated units. You will lead a team, ensure inventory accuracy, and enforce food safety and sanitation standards.

The role requires hands-on leadership, strong communication, and the ability to work evenings and weekends. A culinary degree is preferred, with 2–3 years’ related experience, and a commitment to delivering high-quality service.

Qualifications

• Two to three years' 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 required for management of people and/or problems.
• Excellent oral, reading, and written communication skills.
• Willing to be hands on with staff and operations and be willing to work event-based hours that include evenings and weekends.

Responsibilities

• Supervise and participate in the production, preparation, and presentation of all foods for unit(s) as assigned by the Aramark Executive Chef to ensure that a consistent quality product is produced.
• Ensure a sufficient inventory is maintained to meet daily needs, record deliveries, deal with discrepancies, and assist with storage
• Ensure proper handling of all food products and equipment is maintained, to ensure food safety and kitchen standards are adhered to at all times.
• Ensure cleanliness and high sanitation standards are maintained at all times
• Interview, schedule, train, develop, empower, coach and counsel, resolve problems, provide open communication, recommend discipline as appropriate

Skills

Communication skills

Staff management

Hands-on leadership

Event-based hours

Education

Culinary degree preferred

Post-high school education

Job description

Aramark is seeking a Culinary Supervisor to coordinate and oversee the production, preparation, and presentation of meals for designated units. You will lead a team, ensure inventory accuracy, and enforce food safety and sanitation standards.

The role requires hands-on leadership, strong communication, and the ability to work evenings and weekends. A culinary degree is preferred, with 2–3 years’ related experience, and a commitment to delivering high-quality service.