Chef Manager

The Chef Manager is responsible for overseeing day-to-day kitchen operations in accordance with military food service standards and contract requirements. The Chef Manager works closely with the Contract Manager to ensure quality meals, efficient operations, and adherence to all regulatory and safety guidelines. 

Duties include:

• Overseeing daily kitchen operations and ensure efficient food production and service
• Planning, prepare, and execute menus while maintaining consistent quality, presentation, and portion control
• Supervising, training, scheduling, and directing kitchen staff and other food-service employees
• Assigning daily duties and ensure adequate staffing to meet operational needs
• Maintaining high standards for food quality, freshness, taste, presentation, and portion sizes
• Ordering food, beverages, supplies, and kitchen equipment as needed
• Monitoring inventory levels, rotating stock, and minimizing food waste and spoilage
• Maintaining accurate food and supply cost records
• Assist with budget management; Developing recipes, production schedules, and standardized preparation procedures
• Ensuring proper food handling, storage, preparation, and temperature-control procedures are followed
• Maintaining compliance with applicable health, safety, sanitation, and food-service regulations
• Conducting regular inspections of kitchen areas, equipment, food storage, and workspaces
• Coordinating with vendors and suppliers regarding orders, deliveries, product quality, and pricing
• Monitoring labor costs & productivity
• Initiating repair requests
• Adjust staffing and workflow as necessary
• Maintaining a clean, organized, and safe kitchen environment
• Managing and maintaining HACCP documentation and compliance
• Ensuring kitchen equipment is properly operated, cleaned, maintained, and reported for repair when necessary
• Assisting with special events, catering functions, or other food-service activities as needed
• Maintaining accurate records related to inventory, ordering, production, staffing, and food safety
• Staying current on culinary trends, food-service practices, and applicable regulations
• Performing cooking and food preparation duties as needed during periods of high volume or staffing shortages
• Performing other duties as assigned\

Required Qualifications:

• High school diploma or equivalent required
• Culinary degree or formal culinary training preferred
• 2+ years of professional culinary or kitchen management exp. required
• Previous supervisory or management experience in a restaurant, catering, institutional, hospitality, or food-service environment
• Strong knowledge of food preparation techniques, menu planning, portion control, and food presentation
• Knowledge of food safety and sanitation practices
• Must be available to work evenings, weekends, and holidays as required
• Ability to manage food and labor costs effectively
• Strong organizational, communication, and leadership skills
• Ability to work effectively in a fast-paced environment
• Ability to prioritize multiple tasks and meet deadlines
• Ability to work flexible hours, including evenings, weekends, and holidays when required
• Ability to stand and walk for extended periods
• Ability to frequently lift, carry, push, and pull food products, supplies, and kitchen equipment
• Ability to lift up to 50 pounds as required
• Ability to work in a hot, humid, and fast-paced kitchen environment
• Ability to perform repetitive tasks such as chopping, mixing, stirring, and food preparation

Full-time, Temp-to-Hire position. Wage: $26/hr. (#6.0929.406 – San Luis Obispo)