Teaching Kitchen Supervisor

Job Summary At Purdue University, your work can help transform nutrition science into hands-on learning and meaningful discovery. As the Teaching Kitchen Supervisor in the Department of Nutrition Science, you will oversee daily food production and operations within the Teaching Kitchens, supporting clinical research, student learning, and community nutrition programs. In this role, you will combine food service expertise with organization and collaboration to ensure safe, efficient, and high-quality kitchen operations. Your work will directly support researchers, students, and community programs while giving you the opportunity to build your path in a unique academic and research environment. Responsibilities Include: Oversee daily food production and operational activities within the Teaching Kitchens. Coordinate and participate in the procurement, storage, preparation, and service of food and beverages for controlled dietary research studies. Ensure food production activities meet research protocols and established food safety and operational standards. Manage purchasing and inventory of food, beverages, supplies, and kitchen materials. Coordinate the distribution of food and supplies for student food laboratories. Support food preparation and operational needs for community demonstrations and nutrition programming. Maintain organized, efficient kitchen operations that support research, teaching, and engagement activities. Collaborate with faculty, research staff, students, and other partners to meet program and project needs. What Sets Us Apart This role brings together culinary operations, nutrition research, and student learning in a unique university environment. You’ll see the direct impact of your work, from helping researchers conduct controlled dietary studies to creating hands-on learning experiences for Purdue students. What We're Looking For: Required: Education and Experience: High School Diploma/GED. Four years of experience in food service, culinary work, or meal preparation. A valid US Driver’s License. Current ServSafe Manager certification or other recognized food safety manager credential. If uncertified, must obtain within 90 days of hire. Skills Needed: Capability to work both independently and collaboratively. Flexibility to work varying shifts, including evenings, weekends, and holidays, as required by study protocol or community demonstration needs. Proficiency in Microsoft Office, particularly Word, Excel, and Teams; comfortable with data entry and documentation. Strong leadership and interpersonal skills to train Research Teaching Kitchen staff, foster teamwork, and provide constructive feedback. Ability to manage conflict effectively and maintain a positive, collaborative work environment. Exceptional organizational skills with attention to detail in documenting food and supplies inventory, purchasing, production, and service. Strong multitasking and planning abilities to meet tight deadlines in a fast-paced, academic, community-outreach, and research-driven work environment. Ability to lift 25–40 lbs and stand for extended periods. What is Helpful: Experience or comfort with structured data entry, documentation systems, or research-related recordkeeping. Experience with following precise protocols and written instructions essential for research-grade food preparation and course/demonstrations. Additional Information: To learn more about Purdue’s benefits summary CLICK HERE Purdue will not sponsor employment authorization for this position A background check will be required for employment in this position FLSA: Non-Exempt (Eligible For Overtime) Retirement Eligibility: Non-exempt Defined Contribution Plan Career Stream Administrative and Operational Support 3 Pay Band S045 Job Code #20002347 Purdue University is an equal opportunity/equal access university.