Executive Kitchen Manager
Sous Chef - Job Description and Requirements
This position plays a pivotal role in ensuring the highest standards of food quality, safety, and presentation. The Sous Chef will be responsible for overseeing daily kitchen activities, menu planning, recipe development, and training kitchen personnel.
Key Responsibilities:
* Assist in creating menus that cater to diverse dietary requirements while maintaining high-quality standards.
* Supervise food preparation, adhering to strict safety and sanitation protocols.
* Collaborate with the Dining Service Manager to manage inventory, stock rotation, and supply ordering.
* Provide guidance and support to kitchen staff, fostering a positive work environment and encouraging team performance.
Requirements:
* Must be a US or Australian citizen.
* Hold an active US Secret or AUS NV-1 Clearance.
* Minimum 3 years of relevant commercial kitchen experience.
* High school diploma or equivalent.
* Formal training or certification as a chef.
* Strong communication and problem-solving skills.
* Critical thinking and collaboration skills.
Work Environment:
This role is based in Alice Springs, requiring full-time onsite presence. As part of KBR's Government Solutions U.S. division, the successful candidate will be part of a dynamic team delivering advanced professional and technical solutions to government agencies.