Kitchen Manager - Military Dining Operations Lead

Beacon; California; On-site; USD 30,000 - 42,000; Full time

Benefits offered by this job

Paid leave

Medical insurance

Retirement plan

EAP

Job summary

Beacon, formerly VTC Enterprises/LOVARC, has supported people with developmental disabilities since 1962. The Kitchen/Chef Manager oversees day-to-day kitchen operations, supervises staff, orders food, maintains inventory, and ensures food safety in adherence to military standards and contract requirements.

The role requires coordination with the Contract Manager to deliver high-quality meals, meet production timelines, and comply with safety regulations.

Qualifications

• High School diploma or equivalent required; Bachelor's degree preferred in restaurant management or hospitality.
• Proven ability to supervise and train staff in a food service environment.
• Familiarity with inventory management, food safety, and HACCP principles.

Responsibilities

• Prepare and maintain daily production records for each meal service in compliance with contract requirements.
• Oversee food ordering and scheduling based on master menu and timelines.
• Conduct monthly inventory checks and report food and supply levels accurately.
• Supervise food service staff; assign tasks and monitor progress.
• Ensure meals are prepared according to military guidelines and standardized recipes.
• Maintain food safety practices including proper temperatures and sanitation.
• Train staff on policies, procedures, and safety.

Skills

Communication skills

Interpersonal skills

Self-management

Reasoning ability

Microsoft Office

Education

High School diploma or equivalent

Bachelor's degree in restaurant management or hospitality

Tools

Microsoft Office

Job description

Beacon, formerly VTC Enterprises/LOVARC, has supported people with developmental disabilities since 1962. The Kitchen/Chef Manager oversees day-to-day kitchen operations, supervises staff, orders food, maintains inventory, and ensures food safety in adherence to military standards and contract requirements.

The role requires coordination with the Contract Manager to deliver high-quality meals, meet production timelines, and comply with safety regulations.