Food Production Manager 3

Sodexo; Marine Corps Base Camp Lejeune (NC); On-site; USD 56,000 - 73,000; Full time

Job summary

Sodexo Government Services at USMC Garrison in Jacksonville, NC is seeking a Food Operations Manager 3 to lead one of the installation's food halls, driving operational excellence, food quality, and guest experiences.

You’ll guide a BOH team of 35 to 50 cooks, oversee forecasting, purchasing, receiving, production planning, plate costs, and financial performance, delivering results through hands-on leadership.

Qualifications

• Experience in high-volume production environments.
• Strong inventory control, purchasing and cost management.
• Proven leadership and staff development skills.
• Comfort with digital tools and systems.
• Collaborative menu development and client satisfaction focus.

Responsibilities

• Lead BOH team of 35–50 cooks and senior cooks, overseeing forecasting, orders, receiving, and production planning.
• Manage plate costs and overall financial performance.
• Mentor staff and standardize culinary systems.
• Partner with clients to deliver service excellence and menu development.
• Drive operational excellence, quality and consistency in food production.

Skills

Inventory control

Purchasing

Cost management

People leadership

Staff coaching

Scheduling

Labor optimization

Digital tools

Client-focused

Education

Associate degree or equivalent experience

Job description

Make an impact with Sodexo Government Services as a Food Operations Manager 3 at USMC Garrison in Jacksonville, NC. Lead one of the installation's food halls, driving operational excellence, food quality, and outstanding guest experiences.

Guide a BOH team of 35 to 50 cooks and senior cooks while overseeing forecasting, ordering, receiving, production planning, plate costs, and financial performance. Ideal for a kitchen leader who inspires teams and delivers results.

About The Job

In this role, you’ll lead the charge in ensuring food production operations run efficiently, cost-effectively, and with a focus on quality and consistency. You’ll play a hands-on role in managing procurement, standardizing culinary systems, mentoring staff, and contributing to client satisfaction through collaborative menu development and service excellence.

Accountable for managing people, setting direction and deploying resources; typically is responsible for performance evaluation, pay reviews and hire/fire decisions. Results are primarily achieved through the work of others and typically depend on the manager's ability to influence and negotiate with parts of the organization. Progression within Career Band reflects acquisition of broad technical expertise, business and industry knowledge, and process and people leadership capabilities. Accountable for business, functional or operational areas, processes or programs, which may include dotted-line or matrixed management.

Pay Range:

$56270 per year - $72820 per year

What’s In It For You

• Take ownership of inventory, purchasing, and production processes to drive operational excellence.
• Support a high-performing team through leadership, training, and hands-on mentorship.
• Help standardize culinary procedures and implement systems that boost efficiency and consistency.
• Contribute to creative menu planning aligned with client preferences and dietary needs.
• Build trusted relationships with clients and team members to enhance collaboration and satisfaction.
• Gain valuable experience in time management, scheduling, and labor optimization.
• Thrive in a fast-paced environment where quality, innovation, and leadership are valued.

What You’ll Bring

• A culinary foundation with experience in high-volume production environments.
• Proven expertise in inventory control, purchasing, and cost management.
• Effective leadership and team development skills with a passion for coaching others.
• Organizational skills, attention to detail, and comfort with digital tools and systems.
• A collaborative mindset and client-focused approach to menu planning and operational support.

Requirements

• Education Requirement: Associate’s degree or equivalent experience
• Management Experience: 2 years