Sous Chef

**This position will be physically located in Iraq in support of LOGCAP**

Under the supervision of the Chef, the Sous Chef coordinates and prepares food services function, to include food preparation, cooking and baking. May develop menus based on type of food to be prepared and applies personal knowledge and experience in food preparation. Prepares, seasons, cooks and portions meats, vegetables, desserts, and other foodstuffs for consumption. May assist in specific on-the-job training, guidance, and orientation for newly assigned or lower seniority employees. Responsible for care of Government equipment, tools, property and materials to assure that they are properly maintained and safeguarded. Performs specific tasks in accordance with verbal and/or written instructions and observes safety, fire, health, and work rules. Coordinates with members of other activities to insure quality and timely and efficient accomplishment of assigned duties. Familiar with a variety of the field’s concepts, practices and procedures. Leads and directs the work of cooks and other workers engaged in preparing and cooking foodstuffs. Performs other duties and assignments as required.

This position description is subject to change at any time as needed to meet the requirements of the program or company.

• Coordinates and prepares food services function, to include food preparation, cooking and baking.
• May develop menus based on type of food to be prepared and applies personal knowledge and experience in food preparation.
• Prepares, seasons, cooks and portions meats, vegetables, desserts, and other foodstuffs for consumption.
• May assist in specific on-the-job training, guidance, and orientation for newly assigned or lower seniority employees.
• Responsible for care of Government equipment, tools, property and materials to assure that they are properly maintained and safeguarded.
• Performs specific tasks in accordance with verbal and/or written instructions and observes safety, fire, health, and work rules.
• Coordinates with members of other activities to insure quality and timely and efficient accomplishment of assigned duties.
• Familiar with a variety of the field’s concepts, practices and procedures.
• Leads and directs the work of cooks and other workers engaged in preparing and cooking foodstuffs.
• Performs other duties and assignments as required.

• Minimum Qualifications: Education/Certifications: One-year related experience may be substituted for one year of education, if degree is required.
  
  • Must be a U.S. Citizen
  • Undergraduate Degree
  • ServSafe Certification
• Experience:
  • Minimum of 7 years of relatedexperience
  • Minimum of 3 years in Leadership
• Skills:
  • Must read, write, and speak English fluently
• Working Conditions:
  • Must be capable of working in an extreme weather conditions with temperatures exceeding 120 degrees Fahrenheit.
  • Indoor and/or outdoor environment with very adverse and harsh conditions (i.e., hot, dry, duty, desert environment with average temperatures of 30 degrees in the winter and 130 degrees in the summer months).
  • Includes some industrial production environment conditions as well
• Physical Requirements:
  • Light work. Exerting up to 40 pounds of force occasionally, and/or up to 10 pounds of force frequently, and/or a negligible amount of force constantly to move objects. If the use of arm and/or leg controls requires exertion of forces greater than that for sedentary work and the worker sits most of the time, the job is rated for light work.Undergraduate Degree,
  • ServSafe Certification
  • Minimum of 7 years of experience as a Cook or related experience and a minimum of 3 years in Leadership
  • Must be able to read, write, and speak English fluently

• Minimum Qualifications: Education/Certifications: One-year related experience may be substituted for one year of education, if degree is required.
  
  • Must be a U.S. Citizen
  • Undergraduate Degree
  • ServSafe Certification
• Experience:
  • Minimum of 7 years of relatedexperience
  • Minimum of 3 years in Leadership
• Skills:
  • Must read, write, and speak English fluently
• Working Conditions:
  • Must be capable of working in an extreme weather conditions with temperatures exceeding 120 degrees Fahrenheit.
  • Indoor and/or outdoor environment with very adverse and harsh conditions (i.e., hot, dry, duty, desert environment with average temperatures of 30 degrees in the winter and 130 degrees in the summer months).
  • Includes some industrial production environment conditions as well
• Physical Requirements:
  • Light work. Exerting up to 40 pounds of force occasionally, and/or up to 10 pounds of force frequently, and/or a negligible amount of force constantly to move objects. If the use of arm and/or leg controls requires exertion of forces greater than that for sedentary work and the worker sits most of the time, the job is rated for light work.Undergraduate Degree,
  • ServSafe Certification
  • Minimum of 7 years of experience as a Cook or related experience and a minimum of 3 years in Leadership
  • Must be able to read, write, and speak English fluently

This position description is subject to change at any time as needed to meet the requirements of the program or company.

• Coordinates and prepares food services function, to include food preparation, cooking and baking.
• May develop menus based on type of food to be prepared and applies personal knowledge and experience in food preparation.
• Prepares, seasons, cooks and portions meats, vegetables, desserts, and other foodstuffs for consumption.
• May assist in specific on-the-job training, guidance, and orientation for newly assigned or lower seniority employees.
• Responsible for care of Government equipment, tools, property and materials to assure that they are properly maintained and safeguarded.
• Performs specific tasks in accordance with verbal and/or written instructions and observes safety, fire, health, and work rules.
• Coordinates with members of other activities to insure quality and timely and efficient accomplishment of assigned duties.
• Familiar with a variety of the field’s concepts, practices and procedures.
• Leads and directs the work of cooks and other workers engaged in preparing and cooking foodstuffs.
• Performs other duties and assignments as required.