Culinary Operations Leader: High-Volume Food & Service

Sodexo; Charlotte (NC); On-site; USD 66,000 - 83,000; Full time

Benefits offered by this job

401(k) Plan with Matching Contribu­t­i

Paid Time Off

Tuition Reimbursement

Job summary

Sodexo at Atrium Health University City in Charlotte, NC seeks a driven Culinary Food Operations Manager 3 to lead back-of-house production and front-of-house retail operations, overseeing a 17-member team. Reporting to the General Manager, you will coach supervisors and associates, ensure HACCP compliance and high-quality service, and deliver exceptional patient and guest dining experiences.

This leadership role emphasizes safety, financial results, sustainability, and partnerships with clients

Qualifications

• Experience leading, training, and developing on-site food service teams.
• Knowledge of HACCP standards, regulatory requirements, and high-volume dining environments.
• Hospitality-focused approach centered on service quality and guest experience.
• Experience developing and executing operational and strategic plans aligned with client objectives.
• Creative mindset supporting culinary innovation, sustainability, and continuous improvement.

Responsibilities

• Lead back-of-house food production and front-of-house retail operations.
• Oversee daily culinary operations and coach supervisors and associates.
• Drive operational performance, safety compliance, and financial results.
• Build trusted client partnerships and ensure contractual commitments.
• Manage high-volume dining operations with accountability for performance outcomes.

Skills

Food service leadership

Team development

HACCP compliance

Customer service

Operational planning

Education

Bachelor's degree or equivalent experience

Job description

Sodexo at Atrium Health University City in Charlotte, NC seeks a driven Culinary Food Operations Manager 3 to lead back-of-house production and front-of-house retail operations, overseeing a 17-member team. Reporting to the General Manager, you will coach supervisors and associates, ensure HACCP compliance and high-quality service, and deliver exceptional patient and guest dining experiences.

This leadership role emphasizes safety, financial results, sustainability, and partnerships with clients