• Food Production Manager 2

    Location US-CA-SAN DIEGO
    System ID
    82566
    Category
    Culinary
    Relocation Type
    No
    Employment Status
    Full-Time
  • Unit Description

    This Food Production Manager position will be providing culinary support to the United States Marine Corps at Mess Hall 569 in San Diego, CA. This Position is very challeging as this location is the largest recruit feeding Mess Hall within the U.S Marine Corps. This Mess Hall currently feeds 2,300 meals per meal and will peak at 4,200 per meal during the summer months (June thru September). As a Food Production Manager you will oversee operations, manage production of the mess hall.

     

    The Food Production Manager 2 will lead the culinary team with planning, organizing and managing daily food production. The Production Manager will be responsible for managing the culinary operations , ordering and weekly inventory, among other assigned tasks.

    Responsibilities include:


    • Managing daily food production that includes production planning, preparation and food safety controls
    • Ensuring that Sodexo Culinary Standards are maintained, which includes recipe compliance, food quality and food safety
    • Managing labor and food costs
    • Ordering and inventory management
    • Maintaining a high standard of cleanliness and sanitation
    • Support the training and development of the culinary staff

    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 medium 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 - High School Diploma, GED or equivalent
    Basic Management Experience - 1 year

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

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