Work for a company that cares for its people and offers
opportunities for personal growth.
seeking a Food Production Manager 2 for the United
States Marine Corps, a military base located in
Jacksonville, N. Carolina.
Marine Corps Base Camp Lejeune is a 246-square-mile United
States military training facility. The Food Production
Manager will oversee the kitchen operations and manage a staff of
approximately 15-20 hourly employees. Typical shift will vary
covering between breakfast and dinner two days off.
The successful candidate will:
- oversee food
production / trayline operations with a variety of food, cook
approximately 20% when short-staffed
handle food ordering and inventory
perform tray assessments to ensure food quality, temperature and
exceed Sodexo standards for Gold Checks and achieve successful
regulatory inspections and audits; and/or
perform functions that include direct supervision of hourly
associates including employee development.
opportunity right for you? We are looking for candidates who
excellent leadership and communication skills with the ability to
maintain the highest of standards and implement company
prior 2 years of food service experience ideally in a high volume
food service environment
passion for our marines to ensure our Sodexo CARES (Compassion,
Accountability, Respect, Enthusiasm and Service) behaviors are
basic culinary knowledge.
more about Camp Lejeune at Camp Lejeune
Learn more about Sodexo’s
Not the job
We offer Food
Service Management and Patient Services positions in a variety of
business segments, including Corporate, Schools, Universities,
Government and Agencies, Health Care, Senior Living and Sports and
Leisure locations across the United States. Continue your
search for Food Service Management jobs.
you will find the ingredients for a great career in food service
management specializing in Patient Services. With benefits
including schedules that encourage work-life balance and continuing
education opportunities, you’ll enjoy an improved quality of life
that’s unique in the hospitality industry.
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.
- 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
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