Title:
LCV EUCOM Poland: Sous Chef
Program Summary
KBR leads the government services world contingency market by providing responsive, full-service logistics support to forces deployed around the world under the Logistics Civil Augmentation Program contract (LOGCAP). KBR’s enduring mission support of the LOGCAP program dates back to 1992 when we served as the contract’s original prime contractor. Today, we have a workforce of over 6,000 people representing 40 nationalities who perform work on the contract in 14 countries.
Job Summary
Support food service operations in LOGCAP as a Sous Chef, assisting in menu planning, food preparation, and supervising kitchen staff to ensure quality meals for mission personnel.
Roles and Responsibilities
- Assist in menu planning, recipe development, and ensuring food quality and consistency align with mission objectives and dietary requirements.
- Oversee food preparation, ensuring compliance with safety and sanitation standards, while maintaining high-quality standards in cooking techniques and presentation.
- Supervise kitchen staff, assign tasks, and providing guidance to ensure efficient and organized food production.
- Collaborate with the Food Service Manager in inventory management, stock rotation, and ordering supplies to maintain adequate provisions.
- Conduct training sessions for kitchen personnel on food preparation techniques, safety protocols, and adherence to military and LOGCAP standards.
- Assist in identifying talent, providing coaching, and fostering a positive work environment to elevate team performance.
- Assist in implementing food service plans, adapting to changing mission requirements, and supporting logistical aspects of food service operations.
- Collaborate with the Food Service Manager and other team members to troubleshoot operational issues and ensure seamless delivery of meals.
- Ensure strict adherence to food safety regulations, sanitation standards, and compliance with military health and safety protocols.
- Conduct regular inspections of kitchen facilities, equipment, and food storage areas to maintain high cleanliness and hygiene levels.
- Perform other duties as required.
Basic Qualifications (Required Education, Experience, Skills, and Certifications)
- Must have a culinary background, with at least 2 years of directly related experience.
- Must have a certificate or degree from a culinary institution.
- Must have a High School Diploma or equivalent.
- Requires Team Leader/Supervisory/Management experience.
- Familiarity with TB MED 530, DA-PAM 30-22, and TM 4_41x11.
- Experience with AFMIS and STORES is required.
- Must have a ServSafe Manager’s Certification.
- Requires a valid passport with at least 12 months of validity and 6 blank pages.
KBR Benefits
KBR offers a selection of competitive lifestyle benefits which could include medical, dental, life insurance, AD&D, R&R, an Employee Support Program and more. We support career advancement through professional training and development.
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.
Candidates must meet visa and or work permit requirements for the country of assignment to be considered and eligible for employment.
