Lead Culinary Supervisor: Train Teams, Ensure Quality

Aramark; Warwick (RI); On-site; USD 52,000 - 65,000; Full time

Job summary

Aramark is seeking a Culinary Supervisor to coordinate, plan, participate in, and supervise the production, preparation, and presentation of foods for a designated unit. This role emphasizes quality, inventory control, food safety, and sanitation, with hands-on leadership of kitchen staff.

The ideal candidate will have 2–3 years of culinary experience and at least a culinary degree, with strong communication skills and the ability to manage people and respond to events including evenings and

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 required for management of people and/or problems.
• Excellent oral, reading, and written communication skills.
• Willingness to be hands on with staff and operations and to work event-based hours including 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 a consistent quality product.
• 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, and recommend discipline as appropriate.

Skills

Culinary experience

Culinary degree

People management

Communication skills

Food safety

Event hours availability

Education

Culinary degree

Job description

Aramark is seeking a Culinary Supervisor to coordinate, plan, participate in, and supervise the production, preparation, and presentation of foods for a designated unit. This role emphasizes quality, inventory control, food safety, and sanitation, with hands-on leadership of kitchen staff.

The ideal candidate will have 2–3 years of culinary experience and at least a culinary degree, with strong communication skills and the ability to manage people and respond to events including evenings and