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Benefits

• 401(k)
• 401(k) matching
• Bonus based on performance
• Competitive salary
• Free uniforms
• Training & development

Position overview

We are seeking an experienced and highly capable multi-location foodservice operations manager to oversee and execute daily operations across a growing, high-volume foodservice program. This is a senior-level, hands-on leadership role responsible for managing multiple service locations, teams, and production systems.

This position supports a large client site serving approximately 1,500+ guests daily, with food prepared at a centralized commissary and distributed to multiple service points, with continued expansion into on-site container kitchens.

The ideal candidate is a strong operational leader with experience in high-volume foodservice, team management across multiple locations, and full ownership of food programs from staffing and logistics to recipe development and cost control.

Key responsibilities

• Oversee daily foodservice operations across multiple locations and service points
• Manage and coordinate service for breakfast, convenience, and lunch periods
• Ensure smooth execution of food transport, setup, and service from commissary to sites
• Maintain high standards of food quality, presentation, and service efficiency
• Manage and maintain 2 kitchen operations and 4 company vehicles
• Adapt operations as the program scales, including expansion into container kitchens

• Hire, train, and lead a team of 15 to 35 employees across multiple locations
• Create and manage schedules to ensure proper staffing coverage at all sites
• Provide ongoing coaching, performance management, and team development
• Maintain accountability and uphold operational standards across all team members

• Develop, design, and execute recipes for high-volume production
• Maintain deep understanding of:
  • Food costing
  • Menu planning
  • Product utilization
• Oversee food ordering, inventory control, and vendor coordination
• Ensure consistency and quality across all menu offerings

• Ensure full compliance with food safety, sanitation, and health regulations
• Monitor food handling, holding temperatures, and transportation standards
• Maintain clean, safe, and organized kitchen and service environments

• Coordinate food receiving and distribution from commissary operations
• Monitor inventory levels and proactively manage ordering needs
• Control food cost and minimize waste through efficient systems

• Act as a key point of communication between:
  • Senior management
  • Clients
  • Team members
• Ensure strong, professional relationships and clear communication across all stakeholders

• Support operational scaling and process improvement
• Assist in building systems for increased service volume and additional locations
• Contribute to long-term program development and efficiency

Work schedule & requirements

50 hours per week total
45 hours on-site/in-field operations
5 hours administrative/office work
Must be available to support early morning and daytime service operations

Service schedule

Monday to Friday
Breakfast: 6:00 AM – 8:00 AM
Convenience: 8:00 AM – 10:00 AM
Lunch: 10:00 AM – 2:00 PM

Saturday
Lunch: 10:00 AM – 2:00 PM

Physical requirements

• Ability to lift and carry up to 65 lbs
• Ability to stand, walk, and work in active kitchen/service environments for extended periods

Qualifications

• 3+ years of foodservice management experience
• Experience managing multi-location or high-volume operations
• Proven ability to lead and schedule large teams (15 to 35 employees)
• Strong knowledge of:
  • Food costing
  • Ordering systems
  • Recipe development and execution
• Excellent communication and leadership skills
• Experience in commissary or contract dining operations
• ServSafe certification (or equivalent)
• Experience supporting 1,000+ meals per day operations

Core competencies

• High-level operational leadership
• Multi-location coordination
• Strong organizational and scheduling skills
• Problem-solving in fast-paced environments
• Team development and accountability
• Cost control and efficiency management

Compensation & benefits

Compensation is competitive and based on experience.

Benefits may include:

• Health benefits
• Paid time off
• 401(k) with company match
• Employee discounts
• Paid training
• Growth opportunities as the program expands

Work location

In-person, multi-site operations.