Chef

Job Description

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

• Under the direction of the Sous Chef, responsible for the total quality assurance of the policies, standards and procedural implementations set forth by the food services department. Able to assist with and direct all positions as needed. Functions as senior food services representative in the absence of the Sous Chef Displays strong leadership, communication and organizational skills in a diverse supervisory capacity Self-motivated and have the ability to motivate others in physically challenging and atypical work environments Agrees with and adheres to the Standard Operating Procedures and tasking responsibilities of the food services department Responsible for overall quality, preparation, production and presentation of food on all shifts for all dining locations, functions and special events Monitors wholesomeness of all fresh, frozen and dry food products delivered to the kitchen Communicates and coordinates with all food services department daily for timely and efficient utilization of leftovers, production information and usage of fresh produce Interacts with customers to obtain feedback on food quality, service, menu selection and sanitation; present information to Food Service Supervisor and make adjustments accordingly Coordinates production of meals in primary and satellite locations, flight meals and food required for special occasions Conducts daily meetings and weekly menu planning meetings with department Monitors availability of ingredients; make adjustments when necessary Monitors adherence to proper labeling and dating of food Monitor adherence to recipes and proper cooking techniques

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

• Responsible for the total quality assurance of the policies, standards and procedural implementations set forth by the food services department.
• Able to assist with and direct all positions as needed.
• Functions as senior food services representative in the absence of the Sous Chef
• Agrees with and adheres to the Standard Operating Procedures and tasking responsibilities of the food services department
• Responsible for overall quality, preparation, production and presentation of food on all shifts for all dining locations, functions and special events
• Monitors wholesomeness of all fresh, frozen and dry food products delivered to the kitchen
• Communicates and coordinates with all food services department daily for timely and efficient utilization of leftovers, production information and usage of fresh produce
• Interacts with customers to obtain feedback on food quality, service, menu selection and sanitation; present information to Food Service Supervisor and make adjustments accordingly
• Coordinates production of meals in primary and satellite locations, flight meals and food required for special occasions
• Conducts daily meetings and weekly menu planning meetings with department
• Monitors availability of ingredients; make adjustments when necessary
• Monitors adherence to proper labeling and dating of food Monitor adherence to recipes and proper cooking techniques

Qualifications

• Minimum Qualifications: Education/Certifications: One-year related experience may be substituted for one year of education, if degree is required.
• OCN Qualifications/Experience Requirements:
  • Associate Degree
  • ServSafe Certification
  • Minimum of 6 years of experience as a Chef and a minimum of 2 years in Leadership
• Proof of COVID-19 Vaccination:
  • To be qualified for this position you must comply with USCENTCOM MOD 16 that requires proof that you are fully vaccinated for COVID-19, as defined by the CDC or host country requirements.

As of now, to be fully vaccinated for COVID-19 you must have received either two doses of Pfizer BioNTech Vaccine, two doses of AstraZeneca/Oxford Vaccine, two doses of Moderna Vaccine, or one dose of Johnson & Johnson Vaccine, and two weeks must have elapsed after the final dose was administered. This definition may change in accordance with CDC guidelines. Compliance with this government requirement is an essential function of the position and is a condition of employment.

• Skills:
  • Displays strong leadership, communication and organizational skills in a diverse supervisory capacity.
  • Self-motivated and have the ability to motivate others in physically challenging and atypical work environments.
  • 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 20 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.
  • Employee use of personal protective equipment (PPE) is required for some situations. PPE includes, but is not limited to, head, foot, torso, respiratory, vision, and hearing protective devices.
  • Must comply with all Fire and Safety Regulations and post policies.

We are committed to an inclusive and diverse workplace that values and supports the contributions of each individual. This commitment along with our common Vision and Values of Integrity, Respect, and Responsibility, allows us to leverage differences, encourage innovation and expand our success in the global marketplace. Vectrus is an Equal Opportunity /Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, protected veteran status or status as an individual with a disability. EOE/Minority/Female/Disabled/Veteran.

• Minimum Qualifications: Education/Certifications: One-year related experience may be substituted for one year of education, if degree is required.
• OCN Qualifications/Experience Requirements:
  • Associate Degree
  • ServSafe Certification
  • Minimum of 6 years of experience as a Chef and a minimum of 2 years in Leadership
• Proof of COVID-19 Vaccination:
  • To be qualified for this position you must comply with USCENTCOM MOD 16 that requires proof that you are fully vaccinated for COVID-19, as defined by the CDC or host country requirements.

As of now, to be fully vaccinated for COVID-19 you must have received either two doses of Pfizer BioNTech Vaccine, two doses of AstraZeneca/Oxford Vaccine, two doses of Moderna Vaccine, or one dose of Johnson & Johnson Vaccine, and two weeks must have elapsed after the final dose was administered. This definition may change in accordance with CDC guidelines. Compliance with this government requirement is an essential function of the position and is a condition of employment.

• Skills:
  • Displays strong leadership, communication and organizational skills in a diverse supervisory capacity.
  • Self-motivated and have the ability to motivate others in physically challenging and atypical work environments.
  • 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 20 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.
  • Employee use of personal protective equipment (PPE) is required for some situations. PPE includes, but is not limited to, head, foot, torso, respiratory, vision, and hearing protective devices.
  • Must comply with all Fire and Safety Regulations and post policies.

We are committed to an inclusive and diverse workplace that values and supports the contributions of each individual. This commitment along with our common Vision and Values of Integrity, Respect, and Responsibility, allows us to leverage differences, encourage innovation and expand our success in the global marketplace. Vectrus is an Equal Opportunity /Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, protected veteran status or status as an individual with a disability. EOE/Minority/Female/Disabled/Veteran.This position description is subject to change at any time as needed to meet the requirements of the program or company.

• Responsible for the total quality assurance of the policies, standards and procedural implementations set forth by the food services department.
• Able to assist with and direct all positions as needed.
• Functions as senior food services representative in the absence of the Sous Chef
• Agrees with and adheres to the Standard Operating Procedures and tasking responsibilities of the food services department
• Responsible for overall quality, preparation, production and presentation of food on all shifts for all dining locations, functions and special events
• Monitors wholesomeness of all fresh, frozen and dry food products delivered to the kitchen
• Communicates and coordinates with all food services department daily for timely and efficient utilization of leftovers, production information and usage of fresh produce
• Interacts with customers to obtain feedback on food quality, service, menu selection and sanitation; present information to Food Service Supervisor and make adjustments accordingly
• Coordinates production of meals in primary and satellite locations, flight meals and food required for special occasions
• Conducts daily meetings and weekly menu planning meetings with department
• Monitors availability of ingredients; make adjustments when necessary
• Monitors adherence to proper labeling and dating of food Monitor adherence to recipes and proper cooking techniques

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