Senior Manager, Area Support - Culinary

Sodexo Careers•Philadelphia, PA

About The Position

Senior Manager, Area Support – Culinary Sodexo is seeking a creative, open‑minded Senior Manager, Area Support – Culinary to lead and elevate dining operations across a portfolio of Corporate Services locations. This role is ideal for a culinary leader who thrives on innovation, collaboration, and driving excellence at scale. As a key strategic partner, you will oversee diverse culinary programs and ensure exceptional execution across cafés, micro‑kitchens, retail outlets, and catering operations. You will guide menu development, champion high‑quality food presentation, and inspire teams to deliver memorable dining experiences that reflect Sodexo’s commitment to quality, hospitality, and forward-thinking food culture. In this role, you will provide leadership and coaching to Executive Chefs, Sous Chefs, and frontline culinary teams—strengthening consistency, elevating standards, and fostering a culture of continuous improvement. Success requires strong client engagement, disciplined financial management of food and labor costs, and an unwavering commitment to sustainability, safety, and operational excellence. This role supports a high‑profile client that is part of Sodexo’s Global Strategic Account portfolio , requiring exceptional partnership, communication, and operational excellence This is both a hands‑on and strategic culinary leadership position. We are looking for a visionary culinary professional who leads with curiosity, collaboration, and a passion for excellence—someone who will help shape the future of our culinary programs and bring our mission to life.

Requirements

A creative, forward‑thinking culinary point of view with the ability to translate trends, guest insights, and client needs into compelling, scalable food experiences.
Proven leadership experience guiding Executive Chefs, Sous Chefs, and diverse culinary teams, with a track record of building strong culture, accountability, and operational excellence.
Deep expertise in menu development, production systems, and culinary operations across cafés, micro‑kitchens, retail, and catering environments.
Strong financial acumen, including the ability to manage food and labor costs, optimize purchasing, and drive performance without compromising quality.
Exceptional communication and client‑facing skills, with the confidence to influence, collaborate, and build trust at all levels.
A commitment to sustainability, food safety, and continuous improvement, bringing both hands‑on skill and strategic vision to every initiative.
A valid driver’s license in good standing.
Minimum Education Requirement - Bachelor’s Degree or equivalent experience
Minimum Management Experience - 5 years
Minimum Functional Experience - 3 years of experience in operations

Responsibilities

Lead and elevate culinary operations across multiple Corporate Services locations, ensuring consistent excellence in food quality, presentation, and guest experience.
Coach and develop Executive Chefs, Sous Chefs, and frontline teams to strengthen skills, creativity, and operational discipline.
Oversee menu innovation and culinary program design across cafés, micro‑kitchens, retail outlets, and catering environments.
Build strong client partnerships, anticipating needs and delivering solutions that enhance satisfaction and trust.
Drive financial performance through disciplined management of food and labor costs, purchasing practices, and production systems.
Ensure uncompromising standards in food safety, sanitation, and sustainability while supporting new openings, transitions, and special initiatives.