LCV NORTHCOM: Sous Chef - Westbrook

Title: LCV NORTHCOM: Sous Chef - Westbrook Belong, Connect, Grow, with KBR!   Program Summary As part of the LOGCAP NORTHCOM scope, KBR provides rapid response support to scheduled and unscheduled U.S. Army training exercises. KBR’s LOGCAP team successfully completed another year of support to Warfighter operations by providing typical LOGCAP services at two locations.

KBR is seeking a Sous Chef for a temporary assignment located in Dona Ana, New Mexico. Projected assignment dates are September 15, 2026, through November 15, 2026 but could be subject to change. This position requires a commitment of approximately 70 hours per week and supports military dining facility operations in a fast-paced, mission-driven environment. Roles and Responsibilities  The Sous Chef supports the successful operation of a military dining facility by overseeing food preparation, production, quality assurance, and inventory management. This position assists in supervising kitchen operations and ensuring meals are prepared and served in accordance with established military, food safety, and sanitation standards. Key responsibilities include: Supervise and coordinate daily food production activities to ensure quality, consistency, and timely meal service. Lead, mentor, and support kitchen personnel, providing training, guidance, and performance oversight. Assist with employee scheduling, workload distribution, and staff development initiatives. Monitor inventory levels, food utilization, and storage practices to maintain accountability and minimize waste. Ensure compliance with all applicable food safety, sanitation, and quality control requirements. Support menu execution and recipe standardization while maintaining high standards of food quality and presentation. Assist in planning and implementing operational improvements to enhance efficiency and customer satisfaction. Maintain accurate production, inventory, and operational records as required. Operate effectively in a fast-paced environment, making sound decisions and adapting to changing mission requirements. The ideal candidate is a hands-on culinary leader with strong organizational skills, military food service experience, and the ability to motivate teams while delivering high-quality food service operations.

(Required Education, Experience, Skills, and Certifications)  Minimum of three (3) years of documented recent cooking experience in a military dining facility (DFAC). Demonstrated ability to lead and direct food service and warehouse personnel in the planning, organization, and execution of dining facility operations. Knowledge of and commitment to compliance with client, company, health, safety, and sanitation regulations. Experience implementing and maintaining Quality Assurance/Quality Control (QA/QC) programs to ensure food safety and service quality standards. Ability to monitor staff performance and provide immediate coaching and corrective guidance as needed. Experience training and developing food service personnel. Thorough knowledge of military food service regulations and policies, including the Tri-Service Food Code (TB MED 530). Familiarity with AR 30-22, DA PAM 30-22, TM 4-41.11, and TM 4-41.12. Current SERV Safe Manager Certification required. Experience supporting special events, catered functions, and other food service activities. Ability to obtain and maintain food service medical clearance. Ability to successfully pass a military background check and obtain installation access. Must be authorized to work in the United States. Must possess a valid driver's license A REAL ID is required for base access. Candidates without a REAL ID must possess a valid U.S. Passport to gain installation access.

(Preferred Education, Experience, Skills, and Certifications)  Experience using the Army Food Management Information System (AFMIS) for menu planning, inventory management, food ordering, and production