Lead Culinary Supervisor — Hands-On Kitchen Leader

Aramark; Cleveland (OH); On-site; USD 25,000 - 34,000; Full time

Job summary

Aramark in Cleveland seeks a Culinary Supervisor to coordinate, plan, participate in, and supervise the production, preparation, and presentation of unit foods. You will manage inventory, ensure food safety, and coach staff to maintain high quality and sanitation standards.

The role requires 2–3 years of culinary experience, post-high school education (preferably culinary), and strong communication skills. Evening and weekend hours may be required. Compensation is hourly and varies by location.

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.
• Hands-on with staff and operations; willingness to work event-based hours including evenings and weekends.

Responsibilities

• Supervise and participate in production, preparation, and presentation of foods for unit(s).
• Maintain inventory to meet daily needs; record deliveries and discrepancies.
• Ensure proper handling of all food products and equipment for safety and standards.
• Maintain cleanliness and high sanitation standards at all times.
• Interview, schedule, train, develop, coach, and counsel staff; resolve problems; communicate openly.

Skills

Culinary experience

Staff management

Food safety

Communication skills

Education

Culinary degree preferred

Job description

Aramark in Cleveland seeks a Culinary Supervisor to coordinate, plan, participate in, and supervise the production, preparation, and presentation of unit foods. You will manage inventory, ensure food safety, and coach staff to maintain high quality and sanitation standards.

The role requires 2–3 years of culinary experience, post-high school education (preferably culinary), and strong communication skills. Evening and weekend hours may be required. Compensation is hourly and varies by location.