Chef Manager CSLO20251023

VTC Enterprises•San Luis Obispo, CA

19d•$25•Onsite

About The Position

VTC Enterprises dba LOVARC has been supporting adults with developmental disabilities since opening our doors in the 1960’s. The Chef Manager is responsible for overseeing day-to-day kitchen operations in accordance with military food service standards and contract requirements. This includes supervising food service personnel, maintaining production records, ensuring food safety compliance, managing inventory, and supporting staff development. The Chef Manager works closely with the Contract Manager to ensure quality meals, efficient operations, and adherence to all regulatory and safety guidelines. For more information visit our website: www.vtc-sm.org

Requirements

Minimum of a High School diploma or equivalent.
Minimum 2 years of experience in food service management or military dining operations.
Ability to read and comprehend simple instructions, short correspondence, and memos in English.
Ability to write simple correspondence in English.
Ability to remember oral or written instructions provided by others.
Ability to effectively present information in one-on-one and small group situations to Individuals served and other employees.
Establish and maintain cooperative working relationships with coworkers and management.
Interact diplomatically with the public.
Foster a stimulating, accepting learning environment.
Perform effectively in environments with frequent workload changes and competing demands.
Set priorities which accurately reflect the relative importance of job responsibilities.
Ability to apply common sense understanding to carry out basic written or oral instructions.
Ability to think through the consequences of a decision prior to making it.
Ability to recognize an emergency situation and take appropriate action.
Basic knowledge of Microsoft Office software.
Maintain First Aid, CPR and CPI Certifications.
Must have a valid driver’s license with an insurable record.
Maintain a Food Manager’s Certificate.
Ability to train and work with persons with disabilities.
Knowledge of food sanitation requirements & health code standards.

Nice To Haves

Bachelor’s degree in restaurant management or hospitality is preferred.
Experience supervising and training staff in a food service environment preferred.

Responsibilities

Prepare and complete daily production records for each meal service in compliance with contract requirements.
Oversee food ordering and preparation scheduling based on the approved master menu and production timelines.
Conduct monthly physical inventory checks and ensure accurate reporting of food and supply levels.
Notify the Contract Manager of budget constraints or inventory shortages and recommend menu adjustments when necessary.
Supervise and evaluate food service personnel; assign daily tasks and monitor work progress.
Troubleshoot and resolve operational issues or escalate to the Contract Manager as needed.
Ensure meals are prepared according to military guidelines, production schedules, and standardized recipes.
Monitor recipe compliance by kitchen staff, including proper measuring, cooking times, and equipment usage.
Enforce proper food safety practices including correct cooking, holding, serving, and cooling temperatures.
Train staff on temperature monitoring and corrective actions.
Confirm appropriate portion control during meal service.
Conduct worksite orientation for new employees and ensure understanding of policies and procedures.
Plan, conduct, and document training sessions for food service personnel.
Ensure kitchen and dining areas, equipment, and outside areas are cleaned and maintained to hygiene and safety.
Recommend equipment upgrades or replacements and initiate maintenance or repair requests.
Ensure availability of necessary food, equipment, and supplies to meet daily operations.
Identify and recommend operational improvements for increased efficiency and effectiveness.
Verify daily cash receipts and enforce cash handling protocols per agency guidelines.
Promote a safe work environment through regular training, supervision, and collaboration with the Risk Manager.
Manage and maintain HACCP documentation and compliance.
Assist in planning and executing special events, holidays, and dining hall activities.
Monitor patron identification and track meal headcounts per contract requirements.
Participate annually in employee performance evaluations in collaboration with the Contract Manager.
Must be available to work evenings, weekends, and holidays as required.
Perform other duties as assigned by the Contract Manager.