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 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. Please note: This position will be located on-site and may be at a different location in Germany. This position is contingent upon award.

Basic Qualifications (Required Education, Experience, Skills, and Certifications)

• Must have a High School Diploma or equivalent.
• Must have a culinary background, with at least 2 years of directly related experience.
• Must have a certificate or degree from a culinary institution.
• Requires Team Leader / Supervisory / Management experience.
• Must have 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

• 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 provide 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 High School Diploma or equivalent.
• Must have a culinary background, with at least 2 years of directly related experience.
• Must have a certificate or degree from a culinary institution.
• Requires Team Leader / Supervisory / Management experience.
• Must have 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.