Title:
LCV NORTHCOM: Sous Chef - Ft Knox - TEMPORARY
Belong, Connect, Grow, with KBR!
Program Summary
As part of the LOGCAP NORTHCOM scope, KBR provides rapid response support to scheduled and unscheduled U.S. Army training exercises. KBR's LOGCAP team successfully completed another year of support to Warfighter operations by providing typical LOGCAP services at two locations.
Job Summary
KBR is seeking a Sous Chef for a temporary position from May 15th to August 20th, 2024. Based in Fort Knox, Kentucky. You'll be expected to commit to a minimum of 70 hours per week, demonstrating your dedication and passion for the culinary arts.
Roles and Responsibilities
Oversee military kitchen operations, including food preparation, quality control and maintaining inventory levels.
Lead by example, providing guidance and direction to kitchen staff while ensuring the highest standards of quality and efficiency are met.
Provide leadership and direction to food service staff, and Warehouse personnel to plan, organize, and manage all aspects of food service in a military dining facility.
Handle employee scheduling and training, demonstrating strong organizational and leadership skills.
Oversee special functions and events.
Ensure and promote compliance with client and company health and safety regulations.
Implement and maintain Quality Assurance/Quality Control (QA/QC) processes to ensure adherence to food safety standards and quality control measures.
Evaluate and provide on-the-spot corrections for Food Service staff.
Implement training programs for staff development.
Utilize your extensive experience and culinary expertise in devising innovative culinary creations, showcasing your creativity and flair in the kitchen.
Adapt to diverse challenges.
Make rapid, well considered decisions to accomplish culinary goals.
Perform other duties as assigned.
May be required to operate in and provide service in austere locations.
Work 70 hours per week.
Basic Qualifications (Required Education, Experience, Skills, and Certifications)
Must have a High School Diploma and at least 3 years of documented, recent chef/cook experience in a military dining facility (DFAC).
Must have a thorough knowledge of Military regulations (Tri-Service Food Code/TB Med 530) and policies.
Must be famililiar with AR 30-22, DA PAM 30-22, TM 4-41.11, and TM 4-41.12.
Requires a current ServSafe certification.
Must be able to obtain and maintain a food service medical clearance.
Must be able to pass a Military Background Check for access to military installations.
Requires a valid Driver's License.
Must be authorized to work in the U.S. without sponsorship.
Inclusion and Diversity at KBR
At KBR, we are passionate about our people, sustainability, 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 more inclusive and diverse company. That commitment is central to our team of team's philosophy and fosters an environment of real collaboration across cultures and locations. Our individual differences and perspectives bring enhanced value to our teams and help us develop solutions for the most challenging problems.We understand that by embracing those differences and working together, we are more innovative, more resilient, and safer. 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.
