Title:
LCV NORTHCOM FKKY: Sous Chef - SCA
Job Summary
Under broad direction, oversees the operations of the kitchen including food preparation and inventory levels.
May be responsible for scheduling and training of employees.
Familiar with a variety of the field's concepts, practices and procedures.
Relies on extensive experience and judgment to plan and accomplish goals. Performs a variety of tasks.
Leads and directs the work of cooks and other workers engaged in preparing and cooking foodstuffs.
A wide degree of creativity and latitude is expected.
Typically requires an undergraduate degree in area of specialty and at least 5 years of experience in the field or in a related area.
Operate a motor vehicle as required
Other duties as assigned.
Minimum Qualifications and/or Experience in:
Be able to obtain and maintain food service medical clearance
Knowledge of Military (Tri - Service Food Code/TB Med 530) regulations and policies governing, at a minimum, food storage, preparation, and serving.
Knowledge of AR 30-22, DA PAM 30-22, TM 4-41.11 and TM 4-41.12
Possess or be able to obtain ServSafe Manager certification.
Must be authorized to work in the U.S.
Must have valid driver's license
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.
