Oversees the operations of the kitchen including food preparation and inventory levels.Train workers in food preparation, and sanitation and safety procedures. Assign duties, responsibilities, and workstations to employees in accordance with work requirements. May assist in the preparation preparing food items such as steaks, chops, cutlets, hamburgers, eggs, salads and other similar items. A wide degree of creativity and latitude is expected. Responsible for food preparation and "hands on" direct supervision/training subcontractor personnel. Participates in Hot and Cold Food Production, Recipe Compliance and assures adherence to Food Production/Service/Sanitation Standards. Provides the planning necessary for the job including instructions to the Cooks and Food Services Workers. Assists in planning food services personnel work schedules on a weekly basis. Culinary background helpful but not required. High school diploma/GED with 2+ years of experience and previous experience in overseeing employees. Reports to the Food Service Manager.
PREFERRED QUALIFICATIONS AND SKILLS REQUIREMENTS:
Prepare menu items according to recipes and provide direct "hands on" operational oversight, training and supervision for assigned shift in the Dining Facility, immediately correcting deficiencies as noted. Assure compliance with KBR Policies and Procedures to include Military requirements: • Tri - Service Food Code/TB Med 530 • Department of Army pamphlet (DA PAM)30-22 • Twenty-one (21) Day Continuity of Operations (CONOPS) Menu • Technical Manual ™ 10-412-Armed Forces Recipe Cards.
• Be able to obtain and maintain food service medical clearance (Fit for Duty)
• Must be fluent in English • Must possess passport book (not passport card) with at least 15 months of remaining validity AND with at least 6 blank visa/stamp pages remaining.
• Must possess driver's license with at least 6 months of remaining validity.
• NAC-I required
• Frequent travel may be required