Sodexo Senior Living is seeking a Chef 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

• 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.

• 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

• 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.