6 hours
2018-08-162018-09-15

Food Production Manager 3

Sodexo
  • Job Code
    74227
Careers Center | Food Production Manager 3
  • Food Production Manager 3

    Location US-SC-PARRIS ISLAND
    System ID
    74227
    Category
    Culinary
    Relocation Type
    Yes - According to Grade
    Employment Status
    Full-Time
  • Unit Description

    Are you looking for outstanding opportunity for career growth?

    Currently, Sodexo is seeking an organized, detail-oriented Food Production Manager 3 to be the leader/owner of the culinary process at USMC Parris Island, Messhall 6012.

     

    The best candidate must have large volume food production experience and be a true “foodie” with attention to taste, presentation and customer service. The United Sates Marines have high level food service expectations and this account will require the Sodexo staff to deliver exceptional food service. Within Government Services, contract compliance is critical; safety and customer service is a high priority, as extensive audits and surveys are conducted at each unit on weekly basis. Sodexo offers innovative and healthy concepts while keeping to a strict profit and loss financial statement. 

     

    This new facility is the largest Messhall on the East Coast for recruit Marines and provides the highest food quality to serve the US marines at this ‘state-of-the-art” Mess Hall

     

    As the Food Production Manager 3 you will be a part of the team feeding up to 20,000 meals per day (7,000 per meal period) seven days a week, this unit serves two different training battalions in support of recruits basic training. Menus and recipes served are approved by the client with little flexibility. This unit includes the Centralized Bakery that produces and ships the pastries needed for the district.

     

    Reporting to the General Manager, the Food Production Manager 3 will lead the culinary team with planning, organizing and managing the daily food production. The Production Manager will be responsible for managing the culinary operations.

     

     

    Ideal candidate will have experience in the following areas of managing the back of the house:

    • food and labor management systems
    • inventory controls
    • managing food and labor costs
    • food production planning and on-line ordering
    • Strong employee communication and delegation skills

     

    Unit Statistics:

    44 cooks

    Sodexo management team of 9

    1800 seats

    7 serving lines

    up to 10,000+ meals per day 

     

    In addition to offering a great opportunity, this position also provides a competitive salary, great benefits…and so much more!!

     

    Please visit the Sodexo Network with Us page and consider signing up for our Career Connections eNewsletter.

     

    Working for Sodexo:

    How far will your ambition, talent and dedication take you? Sodexo fosters a culture committed to the growth of individuals through continuous learning, mentoring and other career growth opportunities, along with the performance of organizations. We believe it is important for our work to be meaningful to all who contribute to it, and we remain faithful to our mission.

     

    Position Summary

    Responsible for inventory management and procurement of food and supplies at an account/unit to ensure client satisfaction and retention for the Company.  Manages food production through kitchen staff in a large facility. Contributes to account revenue and operating profit contribution through cost containment and safety. 
    Key Duties
    - Utilizes Sodexo resources, recipes, systems and programs to direct daily operations including; food production, inventory, product deliveries, invoices, and procurement operations.

    - Ensures employees have appropriate equipment, supplies and resources to perform their job, and meet goals, cost controls and deadlines as assigned.

    - Establishes and maintains a safe work environment including both food and physical safety in order to comply with all regulatory and Sodexo standards

    - Complies with budget requirements by controlling costs (i.e. labor, inventory, equipment, materials) and making adjustments when necessary

    - Supervises employees by delegating, assigning and prioritizing activities, and monitoring operating standards
     

     

     

    Qualifications & Requirements

    Basic Education Requirement - Associate's Degree
    Basic Management Experience - 2 years
    Basic Functional Experience – 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

     

    Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.

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