Kitchen Manager

BEACON•San Luis Obispo, CA

10d•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 role manages kitchen operations, supervises and trains staff, orders food, maintains inventory, and ensures food safety. The Kitchen/Chef Manager works closely with the Contract Manager to provide quality meals, efficient operations, and compliance with applicable regulatory and safety guidelines. 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.

Requirements

Minimum of a high school diploma or equivalent.
Minimum of 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; write simple correspondence in English; remember oral or written instructions; and present information effectively in one-on-one and small-group situations.
Ability to establish and maintain cooperative working relationships with coworkers and management, interact diplomatically with the public, and foster a stimulating, accepting learning environment.
Ability to perform effectively with frequent workload changes and competing demands, and to set priorities that reflect the relative importance of responsibilities.
Ability to apply common-sense understanding to written or oral instructions, consider the consequences of decisions, recognize emergency situations, 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 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 them to the Contract Manager as needed.
Ensure meals are prepared according to military guidelines, production schedules, and standardized recipes.
Monitor kitchen staff's compliance with recipes, including proper measuring, cooking times, and equipment usage.
Enforce food safety practices, including correct cooking, holding, serving, and cooling temperatures, and train staff on temperature monitoring and corrective actions.
Confirm appropriate portion control during meal service.
Conduct worksite orientation for new employees 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 cash handling protocols according to 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 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 as assigned by the Contract Manager.