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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $77,605.00 - $100,430.00
Work Schedule
Standard Hours
Benefits
Medical
Dental
Vision care
wellness programs
401(k) Plan with Matching Contributions
Paid Time Off
company holidays
Career growth opportunities
Tuition Reimbursement
Job Description
Sodexo is a global leader in quality of life services, dedicated to creating better everyday experiences for clients and employees alike. Operating in over 80 countries, Sodexo partners with various industries to provide integrated solutions that encompass food service, catering, facilities management, and more. Known for its commitment to innovation and sustainability, Sodexo aims to improve the economic, social, and environmental aspects of the communities it serves. In the Bay Area, a region celebrated for culinary creativity and high standards, Sodexo maintains a strong presence through its high-end corporate dining operations, delivering exceptional hospitality and food services to premier clients.Show More
Job Requirements
- Bachelor's degree or equivalent experience
- Minimum 3 years management experience
- Minimum 3 years functional experience
Job Qualifications
- Bachelor's degree or equivalent experience
- Proven leadership experience managing high-volume culinary operations, diverse team members, and senior-level client relationships with total professional autonomy
- Strong financial acumen with demonstrated success in managing middle of the page performance, including labor forecasting, food cost controls, and sustainable profitability
- Expertise in project management, including a track record of driving facility expansions, new concepts, and complex catering operations from inception through to execution
- A proactive communication style that leverages regular one-on-one engagement, tailored client feedback, and collaborative partnerships to consistently meet operational expectations
- Commitment to high culinary standards through a deep understanding of menu engineering, vendor negotiations, and farm-to-table culinary trends
- A mentor-minded leadership approach focused on hiring top talent, establishing firm yet fair expectations, and empowering teams to excel without micromanagement
Job Duties
- Drive total operational excellence and high-end hospitality standards by overseeing all daily culinary operations and menu execution at a premier client account
- Lead, mentor, and empower a diverse culinary and service team, fostering an environment of mutual respect, autonomy, and accountability
- Manage financial performance and maximize profitability by directly controlling food costs, optimizing labor forecasting, and analyzing key financial scorecards
- Cultivate strong client partnerships through consistent, firm-yet-fair communication, regular team meetings, and proactive alignment with stakeholder needs
- Spearhead on-site projects and facility enhancements, managing everything from initial design collaboration and compliance to successful execution
- Implement innovative food programs, utilizing farm-to-table trends, custom catering concepts, and optimized inventory controls to enhance the dining experience
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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