Chef
IQ-Balad
2. Job Location: Outside US (US / OCN)
Req #: 46690
Type: Regular Full-Time
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Overview: This position is physically located in Balad, Iraq 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 Food Service Supervisor 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 the Food Service Supervisor 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 kitchen staff 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. Responsibilities: 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 Qualifications: * Minimum Qualifications: Education/Certifications: One-year related experience may be substituted for one year of education, if degree is required. * High school diploma or equivalent. Must provide a copy of the diploma * Associate Degree * ServSafe Certification * Experience: * Minimum of 6 years of experience as a Chef * Minimum of 2 years in Leadership * OCN Qualifications/Experience Requirements: * Associate degree, One-year related experience may be substituted for one year of education, if degree is required, but must have a high school diploma or equivalent. * Must provide a copy of the diploma ServSafe Certification or Food Service Certification approved under ANSI-CFP accredited programs and/or approved under the Tri Service Food Code guidelines. * Minimum of 6 years of experience as Chef and a minimum of 2 years in Leadership * 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, dusty, 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: * Physical Requirements: Medium work. Exerting up to 50 pounds of force occasionally, and/or up to 30 pounds of force frequently, and/or up to 10 pounds 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. At V2X, we are deeply committed to both equal employment opportunity, including protection for Veterans and individuals with disabilities, and fostering an inclusive and diverse workplace. We ensure all individuals are treated with fairness, respect, and dignity, recognizing the strength that comes from a workforce rich in diverse experiences, perspectives, and skills. This commitment, aligned with our core Vision and Values of Integrity, Respect, and Responsibility, allows us to leverage differences, encourage innovation, and expand our success in the global marketplace, ultimately enabling us to best serve our clients
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