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Food Production Manager 3
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Sodexo Your Employer of Choice Sodexo is proud to be recognized for our unwavering commitment to diversity and inclusion, being a champion in the fight against hunger, and supporting the communities in which we serve.
California-Los Angeles/Long Beach
Company Name
Food Service

Job Details

Unit Description

Sodexo is an international organization whose mission is to "Improve the Quality of Daily Life for Everyone We Serve".  


Sodexo Government North America is seeking an experienced Food Production Manager 3 at Messhall 53.This fantastic opportunity is for a highly passionate, experienced, organized, and disciplined individual with a strong commitment to food operations to join our team at Camp Horno Area 53 at MCB USMC Camp Pendleton, CA.


This excellent opportunity with the USMC will support all culinary operations; this Mess hall servedover 467,000 meals during FY16(an average of 1300 + meals daily). The Sodexo food production managers are also required to follow the USMC Chain of Command and base hierarchy regarding operational issues,contractual questions, and are fully responsible for site security, food safety, and physical safety programs in their assigned units.


The ideal candidate for this position will have a solid culinary background with a strong understanding of all aspects of food production including menu design, ordering, inventory, product knowledge and production records with experience in managing a union work force.


Responsibilities will include but are not limited to:

  • Oversight of the entire food production process
  • Cash handling/management
  • Training & development of staff
  • Direct customer and client interaction
  • HR functions (recruiting, interviewing, disciplinary)
  • Ensuring quality standards and compliance with HACCP guidelines


Supervision of 40 union employees Discover Sodexo Government Serviceshere




Position Summary

Plans, directs and coordinates the activities of food production employees. Responsible for the purchasing and receiving of food and supplies, as well as monitoring the inventory. Maintains food production records/cost indicators. Plans and costs menus.




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