Culinary Manager 2, Regional Operations Support / ROSI

Sodexo Careers•Los Angeles, CA

About The Position

Are you a Chef looking to grow your career? We would love to hear from you! Sodexo Senior Living is seeking a Culinary Manager, Regional Support to join our team of professionals in the West. This is a travel role, and we're looking for someone based in the greater Los Angeles or San Diego region . We are seeking a talented individual who will commit to the challenges of creating and delivering an operational-culinary-driven fine-dining experience. This is a hands-on operations role requiring previous experience managing food production, with retail & fine dining menu knowledge and a la carte experience. This is a highly visible position and will interface with the residents and clients daily. This role is both a front of house and back of house manager role, and the right candidate will have experience managing both sides of the operation and be comfortable moving back and forth. This is a temporary role that will last up to an 18-month assignment. While in a full-time support role you are encouraged to apply to permanent roles at any Sodexo location. Hours vary depending on business needs. Travel schedule will be 10 days on / 4 days off, overnight travel. Travel is mainly throughout the West Coast. You may expense your travel mileage and hotel stays. Must have a valid driver's license.

Requirements

three or more years of food service management experience
strong culinary knowledge
have financial acumen and a good level of computer literacy
are enthusiastic, confident and warm, with a positive approach to tasks with a can-do attitude and impeccable attention to detail
Must be ServSafe certified
Must have a valid driver's license
Minimum Education Requirement - Bachelor's Degree in a relevant field or equivalent experience
Minimum Management Experience - 3 years
Minimum Functional Experience - 3 years work experience in facilities (e.g., maintenance, plant operations, engineering services, grounds, custodial/environmental, or transportation) or food (e.g., food services or operations, concessions, retail sales, store operations, or vending) or HTM

Responsibilities

direct and supervise kitchen as well as dining room operations and designated back of house and front of house staff
ensure that the highest possible standards of food handling and preparation are achieved
control and ensure the company's and client's financial targets are achieved
engage with peers, colleagues and residents in a manner that invites interaction and feedback