The Chef Supervisor oversees daily cafeteria or residential dining operations, leading kitchen and front-of-house teams to deliver safe, high-quality meals and service. This role supervises food production, staffing, and sanitation; manages ordering, inventory, and cost controls; and supports menu planning. The Chef Supervisor also helps track financial performance, maintains compliance with health and safety standards, and works with clients and internal partners to address needs and improve the dining experience. Responsibilities Lead daily kitchen and front-of-house operations, ensuring food quality, safety, and sanitation standards are met Supervise, train, coach, and schedule food service staff to achieve performance and service goals Monitor production, portioning, and presentation to maintain consistent quality and customer satisfaction Oversee ordering, inventory, and cost controls to support P&L and financial targets Communicate with clients on service needs and operational updates, resolving issues promptly Implement Aramark operational processes and ensure compliance with health, safety, and labor regulations Plan menus and coordinate food preparation to deliver timely service in a cafeteria or residential setting Analyze sales and labor data to optimize productivity and improve margins Required Skills Food safety and sanitation Commercial kitchen operations Staff scheduling and supervision Menu planning and execution Inventory and cost control Customer and client service Basic P&L and budgeting Health and safety compliance Point-of-sale and ordering systems Time management under pressure