Food Production Manager 2

About the role

Join Sodexo as a Production Manager at Mount Vernon City School District. Successful candidates will have prior K-12 school nutrition experience in USDA-regulated meal programs and the culinary expertise to lead high-volume, quality food production. Success in this role requires strong leadership, communication, time management, and autonomy. Support schools throughout the district, develop teams, uphold compliance standards, and drive operational excellence to deliver outstanding service to students.

Responsibilities

• Manage people, set direction, and deploy resources; responsible for performance evaluation, pay reviews, and hire/fire decisions
• Support production planning, inventory oversight, and cost control
• Own purchasing, receiving, inventory management, and cost tracking to support operational and financial goals
• Influence menu planning, costing, and food quality outcomes aligned with client expectations
• Collaborate with clients, stakeholders, and internal partners to enhance service delivery
• Guide and oversee team members, building leadership experience while ensuring consistency and compliance
• Uphold safety, sanitation, and regulatory standards
• Improve processes and contribute to continuous operational excellence
• Ensure compliance with USDA-regulated meal programs
• Lead high-volume, quality food production across district schools

Requirements

• High school diploma, GED, or equivalent experience
• 1–3 years of related experience
• Prior K-12 school nutrition experience in USDA-regulated meal programs
• Culinary expertise to lead high-volume, quality food production

Qualifications

• Experience guiding and engaging team members in a food service environment
• Hands-on background in culinary production, safety, and sanitation practices
• Skill in organizing priorities, managing competing demands, and adapting to changing needs
• Clear communication style paired with a customer-focused mindset
• Familiarity with food management systems, reporting tools, and basic computer applications
• Strong leadership, communication, time management, and autonomy
• Ability to influence and negotiate with parts of the organization

Benefits

• Medical, Dental, Vision Care and Wellness Programs
• 401(k) Plan with Matching Contributions
• Paid Time Off and Company Holidays
• Career Growth Opportunities and Tuition Reimbursement
• Hands-on role with visibility into daily operations
• Ownership of purchasing, receiving, inventory management, and cost tracking
• Opportunities to influence menu planning, costing, and food quality outcomes
• Meaningful collaboration with clients, stakeholders, and internal partners
• Supportive, team-focused environment prioritizing safety, sanitation, and regulatory standards
• Ongoing opportunities to improve processes and contribute to continuous operational excellence

Pay

Salary range: $58,735 – $76,010 per year. Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training.