Sous Chef

Responsibilities

• Oversee military kitchen operations, including food preparation, quality control, and inventory management
• Lead and provide direction to food service and warehouse personnel
• Ensure compliance with client and company health and safety regulations
• Implement and maintain Quality Assurance/Quality Control (QAQC) processes
• Manage employee scheduling, training, and on-the-spot performance corrections
• Devise innovative culinary creations and oversee special functions and events
• Commit to a minimum of 70 hours per week for the duration of the temporary assignment

Requirements

• Minimum of three years documented recent cook experience in a military dining facility
• Possession of a valid ServSafe certification
• Thorough knowledge of military regulations, including Tri-Service Food Code/TB Med 530
• Familiarity with AR 30-22, DA PAM 30-22, TM 4-41.11, and TM 4-41.12
• Ability to pass a military background check for installation access
• Valid driver's license and authorization to work in the U.S.
• Ability to obtain and maintain food service medical clearance

Benefits

• 401K plan with company match
• Medical, dental, and vision insurance
• Life insurance and AD&D
• Flexible spending account and disability coverage
• Paid time off and opportunities for professional training and development

About the Company

KBR delivers science, technology, and engineering solutions that help governments and companies around the world accomplish their most critical missions. Through our LOGCAP programs, we provide rapid response support to U.S. Army training exercises and global operations.