Food Production Manager 3

Sodexo Careers•Burlington, VT

5d•$65,000 - $80,000

About The Position

Building communities by connecting real people to food, this is what matters to you. RELOCATION ASSISTANCE AVAILABLE! The salary range for this position is $65,000 – $80,000 per year, depending on experience and qualifications. Sodexo’s Campus Segment is seeking a Food Production Manager 3 to support dining operations at Champlain College in beautiful Burlington, VT. The ideal candidate is a hands-on, organized, and safety-focused culinary professional who takes pride in producing high-quality food while driving operational excellence. This individual will oversee food production, inventory, and procurement to ensure exceptional service, client satisfaction, and fiscal performance. If you’re passionate about leading teams, elevating student dining experiences, and working in a collaborative, fast-paced environment, this is the role for you!

Requirements

Proven experience in food production management, preferably in a college/university or large-scale foodservice environment is highly preferred.
Strong leadership and organizational skills with the ability to coach and motivate a diverse team.
Excellent attention to detail and commitment to food safety and quality.
Ability to manage multiple priorities while meeting deadlines and financial goals.
Proficiency with food service management systems, ordering platforms, and Microsoft Office tools.
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

Manage day-to-day food production operations to deliver high-quality, nutritious meals that meet client and customer expectations.
Oversee inventory management and procurement of food and supplies to ensure accuracy, efficiency, and cost control.
Supervise and support kitchen staff, ensuring all employees have the equipment, resources, and training necessary to perform their jobs effectively.
Maintain compliance with Sodexo and regulatory standards for food safety, sanitation, and workplace safety .
Monitor and manage labor, inventory, and other operational costs to meet budget requirements.
Build and maintain strong relationships with clients, customers, and team members.
Utilize Sodexo systems, recipes, and programs to enhance operational consistency and quality.
Support and contribute to strategic plans that improve service, sustainability, and customer satisfaction