Lead Culinary Supervisor – High-Volume Kitchen | Flexible Hours

Sodexo; Mason (OH); On-site; USD 29,000 - 39,000; Full time

Benefits offered by this job

Paid time off

Medical, dental, vision benefits

401k plan

Tuition reimbursement

Shift meals where applicable

Job summary

Sodexo is seeking a Culinary Supervisor at our Mason location to lead daily food production, supervise line cooks, and ensure quality, safety, and sanitation standards across the kitchen. The role reports to the culinary leadership and supports chefs in executing production plans and events.

You will coordinate staff, manage schedules, review recipes, and uphold portion controls while guiding workflow. This role requires 2–4 years of culinary experience and a strong focus on high-volume

Qualifications

• High school diploma or equivalent is preferred.
• 2–4 years of culinary experience required.
• Prior lead cook or kitchen leadership experience preferred.
• Experience in high-volume, multi-outlet, or event-based operations preferred.
• Food safety certifications (ServSafe or equivalent) required where applicable.

Responsibilities

• Provide hands-on supervision of daily food production and kitchen operations to ensure quality, consistency, and safety.
• Serve as the primary working supervisor above Senior Cooks and support Sous Chefs and Executive Chefs in executing production plans and service requirements.
• Coordinate culinary staff, monitor production schedules, enforce standardized recipes and portion controls, and maintain safe, efficient kitchen operations.
• Actively participate in food preparation while directing workflow and reinforcing operational standards.
• Responsibilities may vary by account based on kitchen structure, service model, and event volume.

Skills

Lead cook experience

High-volume operations

Batch cooking

Just-in-time production

Read production sheets

Food safety certification

ServSafe Manager certification

Education

High School diploma, GED, or equivalent

Job description

Sodexo is seeking a Culinary Supervisor at our Mason location to lead daily food production, supervise line cooks, and ensure quality, safety, and sanitation standards across the kitchen. The role reports to the culinary leadership and supports chefs in executing production plans and events.

You will coordinate staff, manage schedules, review recipes, and uphold portion controls while guiding workflow. This role requires 2–4 years of culinary experience and a strong focus on high-volume