Job Summary:

The Food Service Manager is responsible for the operations of our kitchen. He/She is also responsible for ensuring compliance to all contracts as is appropriate. 

Essential Duties and Responsibilities:

• Develops minimum nutrition standards (in writing) and prepares meals that meet the minimum nutrition standards. Consults VAMC nutritionist and County nutritionist in estab­lish­ing nutrition standards.
• Prepares monthly menu to be distributed to residents and posted for both staff and others.
• Assures meals are served at regularly scheduled times.
• Plans and supervises distribution of food during meals; safeguards foods within kitchen area.
• Coordinates the planning, preparation and serving of special events meals.
• Trains and Supervises all Kitchen staff
• Teaches general food handling procedures, health standards, food preparation, serving and portion control, and kitchen maintenance to all kitchen staff.
• Sets work schedules and specific duties for kitchen staff, including cooks, residents on kitchen duty, students, community service workers and volunteers.
• Provides first line authorization of kitchen staff use of vacation and sick leave and reviews and approves bi-monthly timesheets.
• Prepares monthly budget to be submitted to the Chief Operat­ing officer and the Finance Department.
• Orders, receives and stores all kitchen foods and supplies. Maintains inventory of all food and kitchen supplies, assuring a minimum one-week stock on hand.
• Works with vendors and donors to reduce food costs and improve quality.
• Assures all equipment is clean and in good working order.
• Supervises staff in periodic and preventive maintenance of kitchen equipment.
• Coordinates repair of equipment with Facilities Department, obtaining approval of repair expenditures.
• Works with Staff Nurse to ensure food is nutritious and healthy
• Is responsible for all phases of food service for VVSD’s annual Stand Down, this includes but it not limited to: purchasing, inventory, food safety, quality and quantity of food, cleanliness of equipment, set up and tear down of kitchen area
• Works with the KP Coordinator to ensure residents are accomplishing their duties as assigned.
• Other tasks as assigned.

Requirements and Qualifications:

• Minimum of 3 years paid experience as lead chef or kitchen manager.
• Possess professional food handler’s card.
• Possess a valid driver's license and have clean DMV record.
• Must be able to fluently read, write and communicate in English.
• Great customer service skills.
• Ability to treat residents with respect and civility.
• Ability to work with a diverse population.
• Comfortably, both mentally and physically, perform all aspects of job.

Physical Requirements:

• Ability to lift at least 50 lbs.
• Ability to stand for long periods, bend, stoop, reach, kneel, stand, crouch, climb and squat.
• Comfortably, both mentally and physically, perform all aspects of job.

Covid-19 Requirements:

VVSD requires require all employees to be fully vaccinated and boosted (once, but may change per contract requirements) for COVID-19. All prospective hires will be expected to provide proof of full vaccination as part of the pre-employment credentialing process.

Job Benefits:

VVSD offers competitive pay and benefits including 12 paid holidays a year, paid vacation and paid sick leave, pension, health insurance, dental and vision plans.

Please Note:

• If you were a client of VVSD, you must have been out of all programs for a minimum of 2 years.
• Veterans Village of San Diego is an equal opportunity workplace. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, gender identity, or expression, sexual orientation, national origin, genetics, disability, age, or veteran status.