Food Operations Manager 3

Sodexo•Edison, NJ

4d•$89,250 - $115,500•Onsite

About The Position

Sodexo is seeking a Food Operations Manager 3 to lead daily operations for our food team at HMH JFK University Medical Center located in Edison, New Jersey. JFK University Medical Center is a 499 bed non-profit, acute care hospital. It is a member of the Hackensack Meridian Health system and operates as a teaching hospital for complex neurological and rehabilitation care. Join a leadership role responsible for overseeing on-site food service operations and delivering consistent, high-quality service outcomes. This position drives operational performance, safety compliance, financial results, and long-term client success through hands-on leadership and strategic execution. Accountable for managing people, setting direction and deploying resources; typically is responsible for performance evaluation, pay reviews and hire/fire decisions. Results are primarily achieved through the work of others and typically depend on the manager's ability to influence and negotiate with parts of the organization. Progression within Career Band reflects acquisition of broad technical expertise, business and industry knowledge, and process and people leadership capabilities. Accountable for business, functional or operational areas, processes or programs, which may include dotted-line or matrixed management.

Requirements

Bachelor’s degree or equivalent experience
3 years of Management Experience
3 years of Related Experience
Experience leading, training, and developing on-site food service teams.
Knowledge of HACCP standards, regulatory requirements, and high-volume dining environments.
Hospitality-focused approach centered on service quality and guest experience.
Experience developing and executing operational and strategic plans aligned with client objectives.
Creative mindset supporting culinary innovation, sustainability, and continuous improvement.

Responsibilities

Overseeing on-site food service operations and delivering consistent, high-quality service outcomes.
Driving operational performance, safety compliance, financial results, and long-term client success through hands-on leadership and strategic execution.
Managing people, setting direction and deploying resources.
Performance evaluation, pay reviews and hire/fire decisions.
Influencing and negotiating with parts of the organization.
Accountable for business, functional or operational areas, processes or programs, which may include dotted-line or matrixed management.
Leading a high-performing team that directly influences client satisfaction and daily service experiences.
Driving operational excellence across food quality, safety, and service delivery.
Managing high-volume dining operations with ownership of financial and performance outcomes.
Championing sustainability initiatives and culinary standards that elevate the dining experience.
Building trusted client partnerships while delivering on contractual commitments.
Gaining professional growth through responsibility for people leadership, planning, and execution.