Test Site Kitchen Operations

ABOUT THE JOB 

We are seeking a highly detail-oriented and strategic Kitchen Operations Lead to oversee a portfolio of nationwide test sites. This role is responsible for end-to-end ownership of onsite food and beverage programs, including pilot initiatives, vendor management, financial performance, and operational consistency. This individual will act as the primary bridge between corporate strategy and onsite execution—embedding with local site teams to deeply understand population dynamics, infrastructure constraints, and user needs. The role requires up to 50% travel and a high degree of autonomy, adaptability, and cross-functional collaboration. In addition, this role will serve as a key driver of innovation—leveraging test sites as environments to pilot, refine, and scale future-facing food and beverage programs across the broader portfolio. We are driven by our outcomes here at Anduril Industries. Do or do not, there is no try.

WHAT YOU’LL DO 

• Program Ownership: Lead end-to-end F&B programs (launch → optimize) across test sites
• Site Partnership: Align with site leadership on headcount, user needs, and operational realities; serve as primary F&B point of contact
• Vendor Strategy: Source, negotiate, and manage vendors; ensure quality, consistency, and scalability
• Financial Management: Own P&L, forecasting, and long-range budget planning; drive cost efficiency
• Operations & SOPs: Build and standardize SOPs; audit for quality, consistency, and compliance
• Health & Safety: Ensure adherence to all food safety standards; mitigate risk through training and oversight
• Innovation: Lead test-and-learn initiatives (vendors, pricing, service models); scale successful pilots
• Crisis Management: Own escalations and service disruptions; execute contingency plans to maintain continuity
• Data & Insights: Track participation, utilization, and satisfaction; use date to drive decisions
• Communication: Lead clear, effective stakeholder communication and change management
• Other duties as assigned

REQUIRED QUALIFICATIONS 

• Must be a US citizen with a clean record. Background check + good credit score is essential.
• Bachelor’s degree in hospitality management, Business Administration, or related field (or equivalent experience).
• 5+ years of experience in foodservice operations, corporate dining, or hospitality management.
• Strong background in multi-site operations or program management; ideally across diverse site types (office, manufacturing, R&D, remote locations).
• Experience managing vendor relationships and service contracts.
• Deep understanding of food safety, sanitation, and health regulations.
• Excellent communication and stakeholder management abilities.
• Proven financial acumen, including budgeting, forecasting, and cost control.
• Must work well in stressful high pressure situations maintaining composure and objectivity under pressure, calm in chaos mindset.
• Must be effective in handling problems in the workplace including anticipating/preventing/identifying and solving problems as necessary; managing expectations is key.

PHYSICAL REQUIREMENTS

• Position requires walking & giving direction most of the working day. You will spend most of your time on your feet, not behind a laptop.
• Requires standing, sitting, walking, kneeling, twisting, climbing stairs & ladders.
• Travel to auxiliary locations regularly, up to 50%.
• Occasionally requires wearing of personal protective safety equipment in construction areas.
• Occasionally requires lifting to perform duties & responsibilities.
• Must be able to lift up to 50lbs.
• Must be able to push/pull carts & equipment weighing in excess of 300lbs occasionally.