Food Production Manager 3

Sodexo•Los Angeles, CA

About The Position

Children’s Hospital Los Angeles (CHLA) is a 495‑bed pediatric hospital known for its excellence in patient care and commitment to community well‑being. We are seeking a Food Production Manager to join our fast‑paced, high‑volume culinary operations. This role is ideal for a collaborative culinary leader who is passionate about delivering high‑quality food service that supports patients, families, and team members. As part of a long-standing, positive partnership with CHLA—renewed through a five‑year contract in September 2025—this position offers the opportunity to contribute meaningfully to a strong, trusted client relationship with significant presence in day‑to‑day operations. What You'll Do Oversee daily food production across retail dining, patient services, and catering to ensure consistency, quality, and efficiency. Maintain high standards for culinary excellence, food safety, sanitation, and regulatory compliance. Support and guide culinary staff, fostering teamwork, innovation, and exceptional hospitality. Collaborate with the Executive Chef to streamline workflows, enhance operational performance, and solve complex challenges. What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching Contributions Paid Time Off and Company Holidays Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring A “can‑do” attitude with strong problem‑solving abilities and a growth‑oriented mindset. Experience thriving in high‑volume, fast‑paced environments with the ability to remain calm and solutions‑focused. Strong communication and conflict‑management skills that support a positive team culture. Leadership experience in culinary operations, ideally within healthcare or similarly demanding settings. Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you’re happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form.

Requirements

A “can‑do” attitude with strong problem‑solving abilities and a growth‑oriented mindset.
Experience thriving in high‑volume, fast‑paced environments with the ability to remain calm and solutions‑focused.
Strong communication and conflict‑management skills that support a positive team culture.
Leadership experience in culinary operations, ideally within healthcare or similarly demanding settings.
Minimum Education Requirement - Associate's Degree or equivalent experience
Minimum Management Experience - 2 years
Minimum Functional Experience – 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

Responsibilities

Oversee daily food production across retail dining, patient services, and catering to ensure consistency, quality, and efficiency.
Maintain high standards for culinary excellence, food safety, sanitation, and regulatory compliance.
Support and guide culinary staff, fostering teamwork, innovation, and exceptional hospitality.
Collaborate with the Executive Chef to streamline workflows, enhance operational performance, and solve complex challenges.