Food Production Manager 3

As a Food Production Manager 3 at Sodexo Government Services, your primary responsibilities will include overseeing the overall food operations at the USMC Marine Barracks. This includes menu planning, inventory management, and ensuring adherence to recipes while maintaining high safety and sanitation standards. You'll also be responsible for leading and developing a team of cooks, managing food and labor costs, and overseeing catering production to deliver quality meals to service members.

To be considered for the Food Production Manager 3 position at Sodexo, candidates need at least an Associate's Degree or equivalent experience, along with a minimum of 2 years of management experience in food or culinary services. Additionally, having at least 1 year of work experience in settings such as restaurants, catering, or institutional services is essential to help fulfill the role's demands effectively.

As a Food Production Manager 3 at Sodexo, you will lead a team of 12 hourly employees, primarily consisting of cooks. This role will require you to foster teamwork, coach staff, and ensure that culinary standards are met and exceeded, contributing to both the development of your team and the quality of food served.

Sodexo provides a comprehensive benefits package for the Food Production Manager 3 role, which includes medical, dental, and vision care plans, a 401(k) Plan with matching contributions, paid time off, and company holidays. Moreover, Sodexo also offers career growth opportunities and tuition reimbursement, ensuring that employees have the support they need for both professional and personal development.

The Food Production Manager 3 position at Sodexo primarily operates on a Monday to Friday schedule, mostly during the day shift. There may be some evening work required for catering operations, making it a balanced role that offers a stable work-life schedule while still allowing for flexibility.

As a Food Production Manager 3, maintaining food safety and sanitation is crucial. I begin by ensuring all kitchen staff are trained in basic food safety practices. Regular audits are conducted to ensure cleanliness and standards are met. I'll discuss the establishment of daily cleaning schedules and the importance of monitoring temperatures for food storage to uphold these standards.

When it comes to menu planning as a Food Production Manager 3, I focus on seasonal ingredients and nutritional balances while considering dietary restrictions. Collaboration with my team to gather their insights on preferences is equally important. I also ensure each menu reflects diversity and can excite our patrons while staying within budget.

To manage food and labor costs effectively, I adopt a proactive approach by conducting regular inventory checks and forecasting demands accurately to prevent waste. Engaging the team in cost-saving initiatives can lead to innovation in the workflow as well. Implementing training on portion control and efficient kitchen practices helps reduce unnecessary expenses.

Team development as a Food Production Manager 3 is vital and I prioritize coaching through hands-on training, individualized feedback, and recognition of their achievements. Regular team meetings to discuss culinary trends and skill improvements encourage a culture of learning, enhancing both personal and team performance.

In a previous role, we faced a sudden shortage of a key ingredient due to a supplier issue. I quickly devised a temporary menu adjustment to accommodate this change while still providing quality meals. I communicated openly with my team, allowing for their input in the adjustments which not only enhanced morale but also provided creative solutions for our guests.

The most important quality for a Food Production Manager 3 is strong leadership. It's crucial to inspire your team while being able to communicate effectively about culinary standards and expectations. Creating a respectful kitchen environment encourages collaboration and fosters a sense of ownership among team members.

Staying current with culinary trends is part of my passion for the role. I regularly read culinary publications, attend workshops, and participate in online forums to connect with fellow culinarians. This knowledge allows me to bring fresh ideas to the menu and keep the dining experience exciting and relevant.

Customer feedback is invaluable in my management style. I actively encourage patrons to share their dining experiences, and I analyze this feedback to identify areas for improvement. Incorporating suggestions from our team helps in delivering a memorable food experience, ensuring our operations remain aligned with customer expectations.

Yes, I once implemented a new inventory tracking system that drastically reduced waste by ensuring the right amount of ingredients was always on hand. The impact was significant: not only did we lower costs, but it also improved team efficiency and morale as we spent less time addressing shortages and wasted products.

Being hands-on is essential for a Food Production Manager 3. It helps instill respect from the team and provides insight into daily operations. Demonstrating cooking techniques or assisting during busy periods not only builds camaraderie but also reinforces the importance of teamwork and shared goals in delivering exceptional culinary experiences.