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Sous Chef

Location: Kwajalein Atoll, Marshall Islands
Date Posted: 06-21-2017
ESSENTIAL JOB DUTIES AND RESPONSIBILITIES:
  • Adhere to food safety and sanitation policies set forth by OSHA, KRS, and the Food Services Operation while complying with U.S. Army regulatory guidelines.
  • Implement procedures received from training.
  • Plan, schedule, and supervise the preparation of all food served within the Food Services Operation.
  • Implement major activities within the scope of corporate objectives and policies to accomplish assigned goals.
  • Oversee menu production and estimate food amounts to be prepared in relation to current population levels.
  • Assign food personnel to prepare food in accordance to standard recipes and methods using progressive cooking techniques to increase quality and minimize food cost/waste.
  • Responsible for the overall sanitation of the kitchen.
  • Review weekly menus and recommend changes as needed to ensure production and quality are met.
  • Monitor and maintain compliance with all quality, sanitation, and food safety requirements in accordance with instructions, standards, and guidelines.
  • Assist in the preparation of food using large production methods.
  • Monitor and maintain production sheets, cooking, cooling, and temperature logs.
  • Direct, instruct, and train cooks in the proper procedures and production methods with strict adherence to safety and sanitation guidelines.
  • Ensure setup of serving line for proper garnishment and temperature.
  • Enforce physical security procedures while on duty.
  • Enforce inventory accountability of facility and its contents.
  • Perform other duties as required.
JOB SKILLS & KNOWLEDGE REQUIREMENTS:
Required: 
  • Knowledge and ability to oversee daily operations of kitchen.
  • Must have good time management skills.
  • Must be able to monitor and assess the performance of others to make improvements or take corrective action.
  • Must have good decision making skills.
  • Must have good communication skills.
  • Must have good customer service skills.
Desired: 
  • Knowledge of Six Sigma program tools and methodologies and/or Six Sigma Certification.   
EXPERIENCE (Years):
Required: 
  • 3  years working as a chef in a high volume institutional food service operation. 
  • 3  years working in a large volume restaurant could be substituted in lieu of experience in an institutional food service operation.   
Desired: 
  • At least 1 year of food service management experience.
EDUCATION:
Required: 
  • High School diploma or equivalent.
  • ServSafe Certification.
Desired: 
  • Associate's Degree in Food Service Management and or Culinary Arts
OTHER SPECIAL QUALIFICATIONS:
  • Common Access Card (CAC) required to perform job duties.
  • This position is unaccompanied.
  • US Citizen or Permanent Resident Card is required.
  • Must be able to relocate to the United States Army Kwajalein Atoll.
  • Traveling to Kwajalein Atoll, you are required to have a valid passport in your possession prior to relocation. You must maintain a current passport during your stay on Kwajalein Atoll.
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