Manager 2, Regional Operations Support / ROSI

Sodexo Senior Living is seeking a Culinary Manager, Regional Support to join our team of professionals in the Mid-Atlantic region. This is a high-impact, travel-based role, with a preferred home base in Central Pennsylvania, New Jersey, or Delaware. This position plays a critical role in delivering a culinary and operations-driven dining experience. The ideal candidate is a skilled culinary leader who thrives in dynamic environments, is committed to operational excellence, and is passionate about elevating the resident dining experience. This is a hands-on operational role requiring expertise in both front-of-house and back-of-house management, with the ability to transition seamlessly between the two. This is a temporary role that will last up to an 18-month assignment. While in a full-time support role you are encouraged to apply to permanent roles at any Sodexo location. Hours vary depending on business needs. Will work 10 days on / 4 days off for overnight travel and 5 days on / 2 days off for local travel. Travel is 90% throughout the east coast through PA, NY, MA, or NJ as business needs. You may expense your travel mileage and hotel stays. What You’ll Do Oversee and support food production ensuring alignment with Sodexo standards. Execute and manage diverse dining formats, including retail, fine dining, and à la carte service models. Provide hands-on support to site teams to drive consistency, quality, and efficiency in daily operations. Serve as a visible leader, actively engaging with residents and clients on a daily basis. Ensure a high-quality, service-focused dining experience that meets resident expectations and client objectives. Lead both front-of-house service operations and back-of-house culinary execution. Support teams in maintaining service excellence, operational flow, and customer satisfaction. What We Offer 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 What You Bring Proven experience in a hands-on culinary leadership role, such as Executive Chef or Chef Manager. Demonstrated success managing retail, fine dining, and à la carte dining environments. Strong ability to operate effectively in both FOH and BOH environments. Excellent interpersonal communication skills with a client-focused mindset. Ability to adapt quickly and perform in high-visibility, fast-paced environments. Qualifications & Requirements Minimum Education Requirement – Bachelor’s Degree in a relevant field or equivalent experience. Minimum Management Experience – 3 years. Minimum Functional Experience – 3 years work experience in facilities (e.g., maintenance, plant operations, engineering services, grounds, custodial/environmental, or transportation) or food (e.g., food services or operations, concessions, retail sales, store operations, or vending) or HTM. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. #J-18808-Ljbffr Sodexo