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Food Production Manager 3

Anchorage, AK
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Job Details

Careers Center | Food Production Manager 3" />" />" />

Food Production Manager 3

Location US-AK-Anchorage
System ID
Relocation Type
Yes - According to Grade
Employment Status

Unit Description

About NMS 


Built on a culture of safety and integrity, NMS delivers award-winning, integrated support services to a variety of clients in food service, facilities management, camp services, security and hotel management in Alaska and the continental U.S. We are proud to serve not only our original oilfield clients, but also clients from federal, state and local governments, corporate facilities, healthcare institutions, schools and universities, manufacturing centers, and the transportation and telecommunications industry. Our clients have peace of mind knowing we are committed to delivering best-in-class service, and we bring creativity, technology and experience to every project. Our mission is to provide management and support services at a level of quality, value, safety and expertise beyond our clients’ expectations. At NMS, we expect our employees to fulfill that mission in every aspect of their work.




The General Manager ensures that all units within his/her area achieve success in finances, account retention, satisfaction, employee training and development. Also ensures that NMS standards, policies and procedures are upheld, while building and maintaining healthy, effective relationships with clients, customers and employees.


*** General Manager opportunity is contingent on contract award and may be placed in a remote area of Alaska. ***

Essential Duties and Responsibilities:



  • Lead units in maintaining a steady focus on the quality of the food being served and the services provided by NMS.
  • Responsible for planning, management, and execution of food service operations for 37 schools.
  • Maintain an up-to-date knowledge of the company’s audit and survey processes and ensure that all units in the area consistently use and support these processes.
  • Monitor and support the use of all NMS management systems and corporate programs, including: Culinary Training, Labor Optimization, Procurement Initiatives, HAACP, Affirmative Action, Total Account Management, Division Marketing Initiatives
  • Ensure that units comply with all applicable regulations. These include, but are not limited to, regulations covering safety, sanitation, licenses, fees and permits.
  • Continually seek opportunities to enhance and enlarge NMS’s business by using knowledge of food and current dining trends.
  • Regularly use the NMS infrastructure as a resource and refer others to it.
  • Consistently meet financial goals specified in those budgets.
  • Analyze financial and statistical data and utilize this information to implement corrective action.
  • Work with the Director of Operations and client to negotiate rates, contract terms, and all other aspects of the business relationship.
  • Maintain familiarity with NMS’s information systems and technologies and support their use.
  • Comply with the company’s audit requirements and processes.
  • Be knowledgeable about and ensure compliance with NMS’s employment policies.
  • Maintain appropriate staffing levels and manage turnover.
  • Monitor units’ compliance with various kinds of legal requirements, including ADA, EEOC, FMLA, OSHA, and Wage and Hour.
  • Develop managers by actively utilizing NMS’s evaluation and development tools to give honest feedback to direct reports. Encourage, promote and facilitate the use of training programs, both formal and informal.
  • Manage succession planning with the needs of the division in mind.
  • Solicit new business both at NMS’s current accounts and among other institutions.
  • Maintain an up-to-date familiarity with NMS’s competitors.
  • Other duties as assigned.

External Job Link -  


Leadership and Communication: 


  • Champion the culture of NMS. Always strive to understand, support and promote NMS’s mission and values and management philosophy.
  • Build and nurture a wide net of business relationships with clients, influential people on campus, customers and employees.
  • Help build and secure the NMS brand and image. Always represent the company in a professional, positive manner.
  • Utilize a variety of communication modes, including the Internet, NMS’s Intranet, PowerPoint and Word.
  • Practice effective interpersonal communications. Be a good listener and a capable negotiator who can deliver effective presentations.
  • Plan and develop compelling, effective programs for use in sales proposals.
  • Make creative, practical suggestions for use in the development of sales proposals.
  • Support new account openings by sharing both resources and talents.
  • Assist with region and division project teams when requested.
  • Assist with training, both development and delivery, when needed.
  • Become an active participant in the life of the community, thus helping NMS to establish and maintain a good name.
  • Note: The above performance expectations are to be used only as a guide to exemplify basic job duties for the above position. These are not to be construed as all-inclusive. Responsibilities may be added or deleted, as dictated by business necessity.
  • This position is responsible for the supervision of staff.
  • Other duties that are pertinent to the department or unit’s success also may be assigned. 

Minimum Requirements:


  • Must have five (5) years of institutional food service management experience.
  • Associate of Arts Degree in Culinary arts or related experience.
  • Bachelor Degree in Food Services Technology, Management or related field.
  • Experience overseeing a budget or revenue of at least 10 million dollars.
  • A valid Driver’s License and an acceptable driving record for the past three (3) years to be eligible under NMS’ vehicle insurance policy.
  • ServSafe certification contingent up on 30 days of hire.
  • Excellent financial, budgetary, accounting and computational skills.
  • Intermediate proficiency in Microsoft Office Suite programs such as Word, Excel PowerPoint and Outlook.
  • Strong communication skills, in both written and verbal forms.
  • Contract requires employees to speak, understand, read and write English.


Preferred Qualifications:


  • K-12, Higher Education or related experience.
  • Bachelor Degree in Food Services Technology, Management or equivalent experience.

Working Conditions and Physical Requirements: 


  • Weather:  Indoor/Outdoor (Occasional exposure to moderate weather)
  • Noise level:  Extreme
  • Description of environment: This is an industrial kitchen located in a school setting.
  • Physical requirements:  Employee is required to lift and/or move up to 25lbs Frequently required to sit, stand, walk, use hands/fingers to handle or feel, climb, stoop, kneel, crouch or crawl, talk/hear, see, taste/smell, and carry weight/lift.
  • Travel: Employee may travel up to 25% to various locations within the U.S. and/or remote locations and may be required to use alternative modes of transportation, including but not limited to snow machines, boats, small airplanes and ATVs.  Travel is coordinated by NMS.  



NMS Core Values

  • Safety guides our behavior.
  • Honesty and integrity govern our activities.
  • Commitments made will be fulfilled.
  • All individuals are treated with dignity and respect.
  • The environment will be protected and sustained. 

Proven success at managing multiple tasks, projects and subordinates.

Proficiency in planning and organization.

Demonstrated understanding of profit attainment and profit growth.

Strong ability to lead, build diverse teams and oversee training.

Personal maturity and poise; the ability to remain composed under pressure, to make sound decisions, and to manage diversity.


Required Language


Equal Opportunity Employer/holder Preference

NMS is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, protected status or any other characteristic protected by applicable law. NANA grants employment preference to holders of NANA and their spouses and descendants to the extent allowed by law.


It is NMS policy to conduct background checks, drug testing and a physical assessment, as applicable, once an offer has been accepted, in accordance with company and/or contract requirements.


Accommodation Request


If you are a job seeker with a disability and require accessibility assistance or an accommodation to for one of our jobs, please submit a request by telephone or via email. In order to appropriately assist you with an accommodation, we ask that you please specify the assistance needed in order to access our jobsite and post for a position. The dedicated email and telephonic options are listed below and are reserved only for individuals with disabilities needing accessibility assistance.


To request an accommodation by telephone, contact us at: 1-800-478-2000

To request an accommodation by email, contact us at

Position Summary

Responsible for inventory management and procurement of food and supplies at an account/unit to ensure client satisfaction and retention for the Company.  Manages food production through kitchen staff in a large facility. Contributes to account revenue and operating profit contribution through cost containment and safety. 
Key Duties
- Utilizes Sodexo resources, recipes, systems and programs to direct daily operations including; food production, inventory, product deliveries, invoices, and procurement operations.

- Ensures employees have appropriate equipment, supplies and resources to perform their job, and meet goals, cost controls and deadlines as assigned.

- Establishes and maintains a safe work environment including both food and physical safety in order to comply with all regulatory and Sodexo standards

- Complies with budget requirements by controlling costs (i.e. labor, inventory, equipment, materials) and making adjustments when necessary

- Supervises employees by delegating, assigning and prioritizing activities, and monitoring operating standards



Qualifications & Requirements

Basic Education Requirement - Associate's Degree
Basic Management Experience - 2 years
Basic Functional Experience – 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.


Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.

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