Cook 1 / On Call Supervisor BR20260710

VTC Enterprises•Vandenberg Space Force Base, CA

9d•Onsite

About The Position

This position serves a dual role, encompassing both the responsibilities of a Cook and an On-Call Supervisor within a military dining facility. The Cook is responsible for preparing high-quality meals according to military dining facility standards, ensuring food safety, sanitation, and timely service. This involves following standardized recipes, maintaining kitchen cleanliness, and collaborating with team members. The On-Call Supervisor oversees the daily operations of the Dining Facility during their assigned shift, ensuring exceptional service, contract compliance, and operational efficiency. This includes supervising food service personnel, managing food preparation and service, ensuring cleanliness, troubleshooting operational issues, and managing daily operational requirements of POS systems.

Requirements

Minimum of a high school diploma or equivalent.
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.
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.
Must obtain and maintain a California Food Handler Certification.
Must be able to multi-task and perform in a fast-paced work environment.
Must be able to work weekends, evenings, nights and holidays.
Minimum of five-years’ experience in catering/restaurant operations and a strong background in culinary arts as a GM/Executive Chef (for Supervisor role).
Basic knowledge of Microsoft Office software (for Supervisor role).
Maintain First Aid, CPR and CPI Certifications (training available).
Must have a valid driver’s license with an insurable record.
Must have an insured vehicle available for use during the course of employment.
Must meet and maintain Community Care Licensing criminal history criteria.
Proficient in food planning and preparation.

Nice To Haves

Culinary arts training or vocational training preferred.
Prior commercial kitchen experience or cooking for large groups desired.
Bachelor’s degree in restaurant management is preferred.

Responsibilities

Prepares and cooks high-quality meals in accordance with military dining facility standards, ensuring food safety, sanitation, and timely service.
Follows standardized recipes and production logs for preparing, seasoning, cooking, tasting, and baking.
Prepares food by safely and efficiently operating a variety of kitchen equipment.
Maintains cleanliness and sanitation of all work areas, kitchen equipment, and utensils.
Properly labels, dates, and stores all leftovers and open products following military and HACCP guidelines.
Monitors and rotates stock to ensure freshness and reduce waste.
Follows all HACCP procedures, food safety protocols, and sanitation guidelines.
Ensures compliance with all military dining facility policies and procedures.
Supports kitchen safety by reporting hazards, accidents, and unsafe practices.
Assists with setup, service, and cleanup for special functions and events.
Participates in ongoing training and professional development.
Oversees the planning, supervision, and daily operations of the Dining Facility during the assigned shift.
Ensures exceptional service, contract compliance, and operational efficiency.
Provides supervision and direction to all subordinate food service personnel.
Oversees food preparation and service, ensuring meals are delivered to authorized personnel in a timely and professional manner.
Ensures cleanliness and sanitation of the dining facility, including interior and exterior areas and all equipment.
Assigns tasks and monitors progress of food service staff throughout the shift.
Troubleshoots operational issues, resolving problems directly or escalating to the appropriate supervisor.
Advises on budgetary concerns and inventory shortages; may recommend or initiate menu adjustments.
Manages daily operational requirements of Crunchtime and Aloha POS systems.
Supervises food production according to menus approved by the Executive Chef.
Coordinates with leadership on meal adjustments and special requirements.
Recommends equipment purchases or replacements and submits maintenance requests.
Ensures necessary materials, equipment, and supplies are available to complete tasks efficiently.
Promotes excellent customer service by maintaining high standards for food quality, staff professionalism, and responsiveness to customer needs.
Orients new employees on facility procedures, policies, and expectations.
Coordinates and conducts training sessions for food service personnel.
Maintains records of food consumption, rationed meals, and paid meal transactions.
Recommends operational improvements and process enhancements.
Verifies daily cash receipts and ensures compliance with cash handling protocols.
Completes annual performance evaluations for assigned staff.
Supports a safe work environment through training, supervision, and coordination.
Maintains compliance with the HACCP program and other food safety regulations.