Project Manager

Participate in and manage the coordination and supervision of major food facility projects from the conceptual design development stage through final occupancy in a timely and cost-effective manner.

Duties & Responsibilities:

  • Work with client’s Facilities, Architectural Design, Estimating Engineers and Construction Managers, as well as outside Engineering firms and Contractors, in planning and executing major food facility construction projects.
  • Administer, control, and manage high-profile food industry-related projects from conception through close-out with minimal supervision, all while controlling costs, schedule, subcontractors, subcontract execution, purchases, construction meetings, material suppliers, and review of payment requests to establish and manage budgets
  • Interact with the client to meet company set margins and quality standards
  • Review shop drawings and submittals for accuracy and processing
  • Responsible for directing and providing training to Assistant Project Managers, as required, per assigned projects, and includes evaluation of performance and execution
  • Position requires nationwide travel with project assignments lasting approximately three (3) months to twenty-four (24) months in duration


  • Communication Skills
  • Organizational Skills
  • Attention to Detail
  • Consistent
  • Flexible and Adaptable
  • Dependable
  • Interpersonal Skills
  • Supervisory and Managerial Skills
  • Time Management Skills

Education & Skills Requirements:

  • College degree in an appropriate engineering discipline, such as Construction Management, Civil Engineering, or Structural Engineering, plus 5 to 10 years of experience managing construction projects
  • Familiarity with relevant building codes, practices, and principles
  • Knowledge of construction project development, cost-estimating, and Owner Occupancy requirements is a must
  • Outstanding managerial, technical, and communications capabilities
  • Computer literacy required, with proficiency in Microsoft Excel, Microsoft Word, Microsoft Project,  and Microsoft Outlook
  • Foodservice construction and/or refrigeration experience is desirable
  • A Professional Engineer credential is a plus, but not necessary
  • Previous Procore and Sage experience is a plus
  • Professional references are required
  • Project travel is required

Company Benefits:

  • Competitive, experience-based salary
  • Medical, dental, vision and supplemental benefit programs
  • 401k program with 50% company match (up to federal limit)
  • Company sponsored life insurance and long term disability policies
  • Five (5) days of paid personal leave hours (negotiable)
  • Eight (8) paid holidays (includes birthday leave day)
  • Bonus opportunities
  • Monthly vehicle allowance
  • Company-paid travel expenses
  • Company provided cell phone or monthly cell phone allowance

Here's what our team members are saying…

“The rewarding part of what we do is creating space and function for the client and taking it to the next level.”

Denise Peters,
Assistant Project Manager

“What I find the most rewarding is seeing the final product.”

Scott Strutz
Senior Architect

“I love working at ESI because it's a company where we do things right.”

Pete Pokorny,
Project Manager