LCV NORTHCOM: Sous Chef- Ft. Knox - TEMPORARY

KBR•Fort Knox, KY

3d•Onsite

About The Position

KBR is seeking a Sous Chef for a temporary position from May 25th to August 2026 based in Fort Knox, Kentucky. You'll be expected to commit to a minimum of 70 hours per week, demonstrating your dedication and passion for the culinary arts.

Requirements

Minimum of three years documented recent cook experience in a military dining facility.
Provide leadership and direction to food service staff, and Warehouse personnel in order to plan, organize, and manage all aspects of food service in a military dining facility.
Ensure and promote compliance with client and company health and safety regulations.
Experience in implementing and maintaining Quality Assurance/Quality Control (QAQC) processes to ensure adherence to food safety standards and quality control measures.
Ability to evaluate and provide on-the-spot corrections for Food Service staff.
Implementation of training programs for staff development.
Thorough knowledge of Military regulations (Tri-Service Food Code/TB Med 530) and policies.
Possession of ServSafe certification.
Ability to pass a Military Background Check for access to military installations.
Authorization to work in the U.S.
Valid driver’s license.
Ability to obtain and maintain food service medical clearance.
Familiarity with AR 30-22, DA PAM 30-22, TM 4-41.11, and TM 4-41.12.

Responsibilities

Overseeing military kitchen operations, including food preparation, quality control and maintaining inventory levels.
Leading by example, providing guidance and direction to kitchen staff while ensuring the highest standards of quality and efficiency are met.
Employee scheduling and training.
Devising innovative culinary creations, showcasing creativity and flair in the kitchen.
Planning and accomplishing culinary goals.
Oversight of special functions and events.