KITCHEN MANAGER

Marine Corps Community Services (MCCS) is a pivotal organization committed to supporting and enhancing the quality of life for Marines, their families, and other members of the Marine Corps Community. Established to provide a comprehensive range of programs and services, MCCS integrates military personnel, civilian employees, contractors, and volunteers to ensure seamless operations across multiple sectors. The community-centric nature of MCCS fosters a collaborative environment where service, dedication, and a commitment to excellence are paramount. It operates a diverse portfolio that includes recreational activities, retail services, food and beverage operations, and morale programs aimed at enriching the lives of those connected to the Marine Corps. MCCS takes pride in its role as a service-oriented organization that consistently upholds its allegiance to the Marine Corps, making it an exceptional place to work for those seeking to contribute to this noble mission.

This particular position is based at MCCS San Diego, located within the Marine Corps Recruit Depot (MCRD). The role available is Kitchen Manager, NF3/RFT, a critical leadership position within the culinary operations of the facility. The Kitchen Manager is primarily responsible for planning, directing, supervising, and coordinating the activities within the facility's kitchen and dining area. This role requires oversight of food preparation processes, management of assigned staff members, inventory control, and product procurement, while maintaining cost controls and requisition procedures. The manager is expected to prepare special dishes as needed and supervise all food-related activities ensuring the highest culinary standards are consistently met.

Coordination with the catering manager is crucial, particularly for events such as parties, banquets, and protocol functions, where kitchen performance and front-of-house execution must be meticulously managed. Menu planning responsibilities are performed in consultation with the facility manager or the Business Operations Director, with a strict adherence to established menus and standardized recipes. This supervisory role encompasses directing and assisting cooks, ensuring that food service personnel receive ongoing food sanitation training following NAVMED policies and guidelines. The position mandates maintenance of ServSafe Trainer certification and requires the Kitchen Manager to act as the facility's ServSafe trainer. Proficiency with computer applications including MS Office and catering and culinary software is necessary to support efficient operations.

The Kitchen Manager also takes an active role in nurturing vendor relationships through sales calls, workshops, conferences, and seminars to stay updated with industry practices and optimize procurement activities. This role functions as a first-level supervisor, handling critical human resources tasks such as preparing work schedules, assigning duties, distributing workload, evaluating employee performance, training staff, managing leave schedules, and initiating personnel and disciplinary actions. The manager must promote and support equal employment opportunity programs, prevent harassment, and monitor for alcohol or drug abuse, taking appropriate remedial actions.

Providing world-class customer service is a cornerstone of this role. The Kitchen Manager is expected to engage positively with customers, resolve issues swiftly, and escalate matters as necessary to higher-level supervisors. Adherence to safety regulations and standards is mandatory, with responsibilities including the prompt reporting of workplace hazards, injuries, occupational illnesses, and property damage. This role demands a strong commitment to maintaining a safe and healthy work environment. Overall, the Kitchen Manager plays a vital role in ensuring that the MCCS San Diego kitchen operations meet organizational standards for quality, efficiency, and service excellence.