LCV EUCOM Romania: Sous Chef

at  KBR

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 10 countries.

JOB SUMMARY

As a Sous Chef supporting food service operations on LOGCAP, you will assist in menu planning, food preparation, and supervising kitchen staff to ensure quality meals for mission personnel.

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.
• Requires Team Leader / Supervisory / Management experience.
• Requires the ability to read, write, understand, and speak clearly in English.
• Must be able to comprehend verbal and written instructions and effectively communicate instructions to others.
• Must be familiar 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

Preferred Qualifications (Preferred Education, Experience, Skills, and Certifications)

• Certificate or degree from a culinary institution

• Assist in recipe development and ensure that 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 assigned.

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.
• Requires Team Leader / Supervisory / Management experience.
• Requires the ability to read, write, understand, and speak clearly in English.
• Must be able to comprehend verbal and written instructions and effectively communicate instructions to others.
• Must be familiar 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.

Preferred Qualifications (Preferred Education, Experience, Skills, and Certifications)

• Certificate or degree from a culinary institution.