Culinary Supervisor

Seattle, WA, USA|Onsite

Job Overview

Employment Type

Part-time

Compensation

Hourly

Range $28.00 - $32.00

Work Schedule

Flexible

Benefits

Flexible work environment

Paid Time Off

Holidays

Medical insurance

Dental Insurance

Vision Insurance

Tuition Reimbursement

401k

discount programs

shift meals

uniforms

safety shoes

Public transportation support

parking

Job Description

Sodexo is a global leader in quality of life services, dedicated to improving the everyday lives of individuals around the world. Specializing in food service, catering, facilities management, and integrated solutions, Sodexo partners with a wide range of clients, including corporations, healthcare providers, educational institutions, and government agencies, to provide exceptional experiences to both customers and employees. The company is deeply committed to fostering a work environment rooted in respect, diversity, and inclusion, where every employee is valued and encouraged to be themselves. Sodexo emphasizes purpose-driven work that positively impacts communities economically, socially, and environmentally. Known for its strong company culture, Sodexo provides opportunities for growth, ongoing training, and career advancement while promoting a culture of belonging and equal opportunity employment. Their operations span worldwide, ensuring broad influence and comprehensive service management.

This role, Culinary Supervisor at T-Mobile Park, is a part-time position offering a competitive hourly wage between $28 and $32. The position calls for open availability due to varying work shifts and hours. As a Culinary Supervisor, you will have a hands-on role overseeing daily food production and kitchen operations, ensuring consistent quality and adherence to food safety, culinary and sanitation standards. You will be the primary working supervisor above senior cooks, supporting sous chefs and executive chefs in execution of production plans and meal service requirements. The position entails coordinating culinary staff, managing production schedules, enforcing standardized recipes and portion control, and maintaining a safe and efficient kitchen environment. Your leadership will play a significant part in onboarding and training culinary team members, and you will actively participate in food preparation while directing workflow and operational standards.

The role demands adaptability as responsibilities can vary by account, influenced by kitchen structure, volume of events, and service models. Physical demands include frequent lifting and moving of up to 35 pounds with occasional lifting up to 50 pounds. Candidates must show consistent attendance and punctuality, supporting a reliable and professional workplace. Sodexo’s focus on employee growth and well-being is reflected in their supportive and flexible work environment, with benefits like paid time off, holidays, medical, dental, vision coverage, tuition reimbursement, 401k plans, discount programs, and some site-specific perks such as free shift meals and transportation support. Overall, this role is ideal for culinary professionals seeking leadership experience in a fast-paced, high-volume, multi-outlet environment, who appreciate a company dedicated to social responsibility and employee satisfaction.

Job Requirements

High school diploma, GED, or equivalent experience preferred
Minimum of 2-4 years of culinary experience
Prior lead cook or kitchen leadership experience preferred
Experience in high-volume, multi-outlet, or event-based culinary operations preferred
Ability to read and execute production sheets, prep lists, and event orders
Food handler or food safety certification required where applicable
ServSafe Manager or equivalent certification required where applicable
Ability to reach, bend, stoop, push, and pull, frequently lift and move up to 35 pounds, occasionally lift and move up to 50 pounds
Attend work and show for scheduled shifts on time with satisfactory regularity

Job Qualifications

High school diploma, GED, or equivalent experience preferred
Minimum of 2-4 years of culinary experience required
Prior lead cook or kitchen leadership experience preferred
Experience in high-volume, multi-outlet, or event-based culinary operations preferred
Working knowledge of batch cooking and just-in-time production methods preferred
Ability to read and execute production sheets, prep lists, and event orders
Food handler or food safety certification required where applicable
ServSafe Manager or equivalent certification required where applicable

Job Duties

Provide hands-on supervision of daily food production and kitchen operations to ensure consistency, quality, and compliance with culinary, food safety, and sanitation standards
Serve as the primary working supervisor above senior cooks
Support sous chefs and executive chefs in executing production plans and service requirements
Coordinate culinary staff and monitor production schedules
Enforce standardized recipes and portion controls
Maintain safe and efficient kitchen operations
Support onboarding and on-the-job training of culinary team members