Food Operations Manager 2

Sodexo•Providence, RI

1d•Onsite

About The Position

Sodexo is seeking a Food Operations Manager 2 to support food service operations at Women & Infants Hospital, a leading women’s health and newborn care facility in Rhode Island. This role is ideal for a culinary-driven leader with strong operational expertise who thrives in a retail-forward environment and understands the demands of high-volume food production and catering. The successful candidate will bring hands-on leadership, strong food manufacturing discipline, and the ability to mentor and develop a large frontline team while ensuring exceptional food quality, safety, and service.

Requirements

Strong culinary background with hands-on, large-scale food production experience
Proven expertise in high-volume food production
Proven expertise in inventory control and purchasing
Proven expertise in par level management
Catering experience is required
Prior experience managing in a retail or foodservice environment
Demonstrated ability to lead in a fast-paced, customer-focused setting
Strong communication skills and a hands-on, visible leadership style
Associate's Degree or equivalent experience
2 years minimum management experience
2 years minimum functional experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Nice To Haves

Sodexo experience preferred
Executive Chefs from upscale or high-volume restaurant environments with the right leadership and operational background will be strongly considered

Responsibilities

Provide day-to-day operational leadership for retail and catering food service operations within a healthcare setting
Lead and develop a team of approximately 45 hourly associates, fostering a culture of engagement, accountability, and culinary excellence
Serve as a subject matter expert in food production and batch cooking, high-volume execution, and inventory management, par levels, and purchasing controls
Oversee retail-heavy operations, ensuring food quality, speed of service, and customer satisfaction
Manage and support on-site catering services, including planning, execution, and quality controls
Ensure compliance with all food safety, sanitation, HACCP, and regulatory standards
Partner with leadership and culinary team to drive continuous improvement in food quality, efficiency, and costs
Support scheduling, payroll, labor optimization, and financial performance in alignment with budget expectations