LCV NORTHCOM: Sous Chef
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LCV NORTHCOM: Sous Chef- Must have minimum of three years documented recent cook experience in a military dining facility
- Provide leadership and direction to food service staff, and Warehouse personnel in order to plan, organize, and manage all aspects of food service in a military dining facility
- Ensure and promote compliance with client and company health and safety regulations.
- Experience in implementing and maintaining Quality Assurance/Quality Control (QAQC) processes to ensure adherence to food safety standards and quality control measures.
- Ability to evaluate and provide on-the-spot corrections for Food Service staff. Implementation of training programs for staff development.
- Thorough knowledge of Military regulations (Tri-Service Food Code/TB Med 530) and policies.
- Possession of ServSafe certification.
- Oversight of special functions and events. • Ability to pass a Military Background Check for access to military installations.
- Authorization to work in the U.S.
- Valid driver’s license.
- Ability to obtain and maintain food service medical clearance.
- Familiarity with AR 30-22, DA PAM 30-22, TM 4-41.11, and TM 4-41.12.
Belong, Connect and Grow at KBR
At KBR, we are passionate about our people and our Zero Harm culture. These inform all that we do and are at the heart of our commitment to, and ongoing journey toward being a People First company. That commitment is central to our team of team’s philosophy and fosters an environment where everyone can Belong, Connect and Grow. We Deliver – Together.
KBR is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, disability, sex, sexual orientation, gender identity or expression, age, national origin, veteran status, genetic information, union status and/or beliefs, or any other characteristic protected by federal, state, or local law.
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