Kitchen Manager

VTC Enterprises•San Luis Obispo, CA

9d•Onsite

About The Position

The Kitchen/Chef Manager oversees day-to-day kitchen operations in accordance with military food service standards and contract requirements. The position manages daily kitchen operations, supervises and trains staff, orders food, maintains inventory, and ensures food safety. Working closely with the Contract Manager, the Kitchen/Chef Manager helps ensure quality meals, efficient operations, and compliance with regulatory and safety guidelines. The role is based at 10 Sonoma Ave, Bldg. 854, San Luis Obispo, California. Hours vary and include Monday through Friday, weekends, and holidays. The starting rate is $26.00 per hour. Beacon, formerly VTC Enterprises/LOVARC, has supported people with developmental disabilities since 1962. Its mission includes providing individuals with community experiences that develop and promote independence. The Kitchen/Chef Manager also works with persons with disabilities and fosters an accepting learning environment. The role requires at least a high school diploma or equivalent and a minimum of two years of experience in food service management or military dining operations. A bachelor's degree in restaurant management or hospitality and experience supervising and training food service staff are preferred. The manager must maintain First Aid, CPR, CPI, and Food Manager certifications, and hold a valid driver's license with an insurable record.

Requirements

High school diploma or equivalent.
At least two years of experience in food service management or military dining operations.
Ability to read and comprehend simple instructions, short correspondence, and memos in English, and write simple correspondence in English.
Ability to remember oral or written instructions and present information effectively in one-on-one and small-group settings to individuals served and other employees.
Ability to establish cooperative working relationships with coworkers and management, interact diplomatically with the public, and foster a stimulating, accepting learning environment.
Ability to perform effectively amid frequent workload changes and competing demands, and to prioritize responsibilities appropriately.
Ability to apply common-sense understanding to basic written or oral instructions, consider the consequences of decisions, and recognize emergencies and take appropriate action.
Basic knowledge of Microsoft Office software.
Maintain First Aid, CPR, and CPI certifications.
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 and health code standards.

Nice To Haves

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

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 report food and supply levels accurately.
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 them to the Contract Manager as needed.
Ensure meals are prepared according to military guidelines, production schedules, and standardized recipes.
Monitor staff compliance with recipes, including proper measuring, cooking times, and equipment usage.
Enforce food safety practices for cooking, holding, serving, and cooling temperatures; train staff on temperature monitoring and corrective actions.
Confirm appropriate portion control during meal service.
Orient new employees to the worksite and ensure they understand 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 for hygiene and safety.
Recommend equipment upgrades or replacements and initiate maintenance or repair requests.
Ensure necessary food, equipment, and supplies are available for daily operations.
Identify and recommend operational improvements to increase efficiency and effectiveness.
Verify daily cash receipts and enforce agency cash-handling protocols.
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 according to contract requirements.
Participate annually in employee performance evaluations in collaboration with the Contract Manager.
Work evenings, weekends, and holidays as required.
Perform other duties assigned by the Contract Manager.