Risevoic
Chef Manager
Company : Sodexo
Location : Honolulu, HI, 96817
Job Type : Full Time
Date Posted : 12 January 2026
Role Overview
Are you passionate about culinary excellence and leadership? Sodexo is seeking a dynamic Chef Manager to support our Food & Nutrition Services operations at Hawaii’s premier acute-care rehabilitation hospital. This role is key to delivering high-quality meals and experiences to patients, residents, employees, and guests. You’ll work closely with the General Manager to lead production staff, enhance retail and catering offerings, and ensure smooth daily operations.
What You'll Do
- Oversee and train production staff to ensure consistent food quality and safety.
- Support the General Manager in daily operations of Food & Nutrition Services.
- Assist in developing and implementing new retail and catering concepts to boost sales.
- Maintain compliance with Sodexo standards and healthcare regulations.
What We Offer
Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include:
- 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
More extensive information is provided to new employees upon hire.
What You Bring
- Proven experience in culinary management, preferably in healthcare or hospitality.
- Strong leadership and team-building skills.
- Creativity in menu planning and concept development.
- Commitment to excellence in food service and customer satisfaction.
Who We Are
At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide.
Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you’re happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. 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. If you need assistance with the application process, please complete this form.
Qualifications & Requirements
Minimum Education Requirement - High School Diploma or GED or EquivalentMinimum Management Experience - 1 year
Kahului, HI
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Frequently asked questions
Honolulu's hospitality industry is vibrant, with a steady need for skilled Chef Managers, especially in healthcare-focused food services. The competition blends candidates experienced in both culinary arts and team leadership, making Sodexo’s offering attractive due to its rehabilitation hospital setting and growth potential in Hawaii’s unique market.
Yes, Hawaii mandates adherence to local health codes alongside federal regulations, particularly in healthcare environments. Familiarity with Hawaii Food Safety regulations and HACCP protocols is crucial for Chef Managers to ensure compliance and maintain Sodexo’s high standards in patient-focused meal services.
Chef Managers uniquely blend culinary expertise with operational oversight, requiring adeptness in staff leadership, menu innovation, and quality assurance. Unlike a typical chef, they also juggle administrative duties, financial planning, and compliance, making them pivotal in orchestrating smooth kitchen operations and elevating dining experiences.
Progressing from Chef to Chef Manager opens pathways into executive culinary leadership, including roles like Executive Chef or Culinary Director. This trajectory emphasizes expanding management skills, mastering large-scale food operations, and spearheading innovative catering projects, crucial for long-term career growth in hospitality.
A Chef in this environment balances supervising kitchen staff, ensuring meal safety, and adapting menus to dietary needs. They collaborate closely with healthcare teams to deliver nutritious, patient-centered meals while managing supply logistics and maintaining a seamless kitchen workflow amidst a dynamic hospital setting.
Sodexo’s Chef Managers are vital in embodying its commitment to quality of life by delivering exceptional food experiences tailored to healthcare environments. They foster inclusivity, uphold sustainability, and lead teams with respect, aligning culinary operations with Sodexo’s broader social responsibility and community focus.
Sodexo provides a robust benefits package including medical, dental, vision coverage, 401(k) matching, and tuition reimbursement. These offerings stand out in Honolulu’s hospitality market by supporting both personal well-being and career development, enhancing the overall appeal for culinary managers.
Chef Managers in Honolulu typically earn between $55,000 and $75,000 annually, depending on experience and education. Sodexo’s compensation aligns with this range, factoring in the candidate’s culinary management expertise and the specialized healthcare food service environment.
Candidates should highlight their ability to inspire diverse culinary teams, strategize menu innovation, and uphold rigorous food safety standards. Demonstrating adaptability in a healthcare context and a passion for enhancing patient dining experiences will resonate strongly with Sodexo’s values.
Indeed, Sodexo encourages Chef Managers to contribute creatively by developing new retail and catering ideas that boost sales and customer satisfaction. This role blends culinary innovation with business acumen, empowering managers to shape food offerings that meet local tastes and nutritional requirements.