Chef Manager CSLO20260511

VTC Enterprises; San Luis Obispo (CA); On-site; USD 50,000 - 55,000; Full time

Benefits offered by this job

Paid holiday, vacation, and sick leave

Medical, Dental and Vision, and Life Insurance

Retirement Plan

Employment Assistance Program (EAP)

Job summary

VTC Enterprises in San Luis Obispo is seeking a Chef Manager to oversee day-to-day kitchen operations, ensuring compliance with military standards and managing food service personnel. The ideal candidate will have a minimum of a High School diploma, with a preference for a degree in restaurant management, and at least 2 years of relevant experience. This full-time position requires strong leadership, training abilities, and adherence to food safety practices. Benefits include paid leave, insurance, and a retirement plan.

Qualifications

• Minimum 2 years of experience in food service management or military dining operations.
• Ability to read and comprehend simple instructions in English.
• Must maintain First Aid, CPR, and CPI certifications.

Responsibilities

• Oversee day-to-day kitchen operations according to military food service standards.
• Supervise food service personnel and manage inventory.
• Ensure food safety compliance and support staff development.

Skills

Food service management

Supervising staff

Training staff

Interpersonal skills

Education

High School diploma or equivalent

Bachelor’s degree in restaurant management or hospitality

Tools

Microsoft Office

Job description

Details of Position

Location: 10 Sonoma Ave, Bldg. 854, San Luis Obispo, CA

Full-time: Monday - Friday, Weekends, Holidays

Hours: Varies

Starting Rate of Pay: $25.00 per hour

Purpose of Position

VTC Enterprises 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

Essential Functions and Responsibilities

To perform this job successfully, a person must be able to perform each essential function satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Other duties may be assigned.

• 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 elevate 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.

Qualifications

Education and/or experience: Minimum of a High School diploma or equivalent. Bachelor’s degree in restaurant management or hospitality is preferred. Minimum 2 years of experience in food service management or military dining operations. Experience supervising and training staff in a food service environment preferred.

Communication skills: 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.

Interpersonal skills: Establish and maintain cooperative working relationships with coworkers and management. Interact diplomatically with the public. Foster a stimulating, accepting learning environment.

Self‑management skills: Perform effectively in environments with frequent workload changes and competing demands. Set priorities that accurately reflect the relative importance of job responsibilities.

Reasoning ability: 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.

Computer skills: Basic knowledge of Microsoft Office software.

Certificates, licenses, registrations: Maintain First Aid, CPR and CPI certifications. Must have a valid driver’s license with an insurable record. Maintain a Food Manager’s Certificate.

Other skills and abilities: Ability to train and work with persons with disabilities. Knowledge of food sanitation requirements and health code standards.

Benefits

• Paid holiday, vacation, and sick leave
• Medical, Dental and Vision, and Life Insurance
• Retirement Plan
• Employment Assistance Program (EAP)

VTC Enterprises is an Equal Opportunity / Affidavit Action employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability, or protected veteran status.