Senior Manager, Culinary Operations

Sodexo•Menlo Park, CA

2d•$120,190 - $155,540•Onsite

About The Position

Sodexo is seeking a Senior Manager, Culinary Operations to elevate high-end corporate dining across a diverse client portfolio. In this role, you will be the district's culinary heartbeat—driving menu innovation, sustainable sourcing, and operational excellence while shifting standard corporate dining toward cutting-edge food trends and flawless execution. As the leader of culinary strategy, you will drive the implementation, evaluation, and continuous enhancement of premium culinary offerings and signature in-house concepts. By leveraging market research, sales data, and vendor insights, you will deliver strategic recommendations to maximize profitability, quality, and guest satisfaction. Additionally, you will champion operational excellence by developing critical tools for training, evaluation, and quality assurance, while actively mentoring and developing kitchen teams to foster a high-performance, service-driven culture. At the core of this excellence is an unwavering commitment to food safety, where upholding the highest standards of sanitation ensures our guests enjoy every meal with absolute confidence and peace of mind. This is your opportunity to serve as the master architect behind a premier hospitality experience, bridging high-level culinary strategy with flawless daily execution. As Senior Manager, Culinary Operations, you will have the platform to transform workplace culture through food—shaping trend-forward menus, driving regional fiscal performance, and establishing next-level benchmarks for quality and compliance. Beyond the data and menu engineering, your leadership will directly empower and elevate kitchen teams across the district, cultivating the next generation of culinary leaders and leaving a defining mark on the future of corporate hospitality.

Requirements

Culinary Leadership Excellence: Proven experience managing high-end culinary operations or multi-site portfolios within a premium hospitality or corporate dining environment.
Strategic Menu Engineering: A strong track record of developing innovative, sustainable, and fiscally sound food programs that align with modern food trends.
Analytical and Financial Acumen: Advanced skills in leveraging data, managing food and labor costs, and driving regional fiscal performance.
Talent Development Mindset: A passionate approach to mentoring, coaching, and building strong, cohesive back-of-house teams.
Rigorous Safety & Sanitation Credentials: Deep expertise in food safety management, strict sanitation standards, and HACCP protocols to ensure a pristine, fully compliant kitchen environment.
Relationship Management Skills: Exceptional communication and interpersonal skills used to build trust and collaborate effectively with high-profile corporate clients.
Minimum Education Requirement - Bachelor’s Degree or equivalent experience
Minimum Functional Experience - 3 years

Responsibilities

Drive Culinary Strategy: Oversee the development and implementation of premium, trend-forward culinary concepts and bespoke menus across the district portfolio.
Optimize Business Intelligence: Analyze market research, sales data, and vendor insights to deliver strategic recommendations that maximize regional profitability and guest satisfaction.
Lead and Mentor Teams: Train, inspire, and develop kitchen teams and culinary leaders to foster a high-performance, service-driven workplace culture.
Establish Operational Benchmarks: Create and execute critical tools for quality assurance, staff training, and rigorous performance evaluation.
Enforce Flawless Compliance: Champion a zero-compromise environment by upholding the highest standards of food safety, strict sanitation audits, and regulatory compliance.
Align Client Partnerships: Collaborate closely with corporate clients and general managers to ensure culinary programs perfectly reflect their workplace culture and vision.