Sous Chef

Responsibilities

• Oversee military kitchen operations, including food preparation, quality control, and inventory management
• Lead, direct, and train food service and warehouse personnel to ensure high standards of efficiency
• Implement and maintain Quality Assurance/Quality Control (QAQC) processes to adhere to food safety standards
• Ensure compliance with all client and company health and safety regulations
• Manage employee scheduling and provide on-the-spot corrections for staff development
• 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 of recent, documented cook experience in a military dining facility
• Valid ServSafe certification
• Thorough knowledge of military regulations, specifically 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

• Competitive lifestyle benefits including 401K plan with company match
• Medical, dental, vision, life insurance, and AD&D
• Flexible spending accounts and disability coverage
• Paid time off and opportunities for professional training and development

About the Company

KBR is a global provider of science, technology, and engineering solutions. We deliver critical support to governments and companies worldwide, helping them accomplish their most important missions through innovation, integrity, and a commitment to our people.