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General Manager 3 - Food
Company : Sodexo
Location : Newport, RI, 02840
Job Type : Full Time
Date Posted : 12 January 2026
Role Overview
Sodexo is seeking a General Manager/Chef Manager for Newport Hospital located in Newport, RI, a beautiful city by the sea.
Newport Hospital is a 100-bed community hospital in Newport RI. The food and nutrition department provides 250 daily meals to the patient population and provides top customer service. As the General Manager/Chef Manager you will provide top leadership to the Operations Manager, Dept Supervisors (2), and all hourly staff. Culinary experience, with hands-on ability to coach and develop staff is required. This position is very hands on an excellent opportunity for a current Chef Manager looking for their next role as a General Manager and to step into. This is a smaller location that offers an opportunity for training and development.
What You'll Do
- Ensuring Sodexo Standards
- Working with unit financial/budgets
- Strategic planning
- HR functions
- Training and development of both a management and hourly staff
- Ensuring HACCP compliance
- Direct client interaction and supervision of 2 Sodexo managers and 35 hourly associates.
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
- Delivering high quality food service
- Achieving company and client financial targets and goals
- Developing and maintaining client and customer relationships
- Development of strategic plans
- Creating a positive environment
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 - Bachelor's Degree or equivalent experienceMinimum Management Experience - 3 yearsMinimum Functional Experience - 3 years
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Frequently asked questions
Balancing hands-on culinary skills with managerial responsibilities involves coaching kitchen staff while overseeing operations, budgeting, and compliance. In a hospital like Newport, RI, this role demands both food quality oversight and strategic HR management to ensure a smooth food service experience for patients and staff.
This position uniquely blends direct culinary management with broader operational leadership, including financial planning and client relationship building. Candidates need a mix of kitchen proficiency, strategic planning, and team development skills, especially in healthcare foodservice environments like Newport Hospital.
Progression often leads to regional food service director roles or executive chef positions with expanded responsibilities. Experience in healthcare food operations, budgeting, and staff training enhances prospects for senior management jobs within Sodexo or similar companies.
Newport's hospitality and healthcare sectors create steady demand for skilled food service managers, but competition remains moderate due to its smaller community size. Candidates with healthcare culinary experience and leadership skills tend to have an advantage in securing roles like General Manager 3 - Food.
Yes, HACCP compliance is critical in Newport's healthcare facilities, alongside state food safety certifications. Understanding Rhode Island’s health department requirements ensures smoother operations and adherence to local food safety standards.
Sodexo typically provides tailored benefits including local wellness programs and community engagement initiatives reflecting Newport’s coastal lifestyle. Their comprehensive packages often include tuition reimbursement and 401(k) plans aligned with regional cost of living and employee needs.
Sodexo emphasizes diversity, inclusion, and respect, fostering a workplace where open communication and employee ideas are valued. For General Managers, this means leading by example to create a supportive environment that aligns with Sodexo’s mission of improving quality of life.
Candidates must demonstrate a proactive approach to staff development, budget adherence, and client satisfaction. Sodexo values managers who can strategically lead multiple teams while ensuring high-quality food service and compliance in a healthcare context.
Salaries for this role in Newport generally range from $65,000 to $85,000 annually, depending on experience and education. Healthcare food service managers with strong culinary and managerial backgrounds often command salaries on the higher end of this scale.
Managing a smaller location involves multitasking between hands-on food preparation, staff coaching, and meeting strict food safety standards. Challenges include maintaining morale among a compact team and adapting quickly to patient dietary needs while managing budgets efficiently.