Lead DFAC Sous Chef - Kitchen Ops & Quality
Southern Foodservice Management, Inc.
The Sous Chef at Southern Foodservice Management, Inc. in Fort Lee, NJ, serves as the second-in-command culinary leader within the Military Dining Facility, reporting to the EC and Building Manager. You will oversee daily food production, quality control, kitchen workflow, and supervise kitchen staff. You will ensure meals are prepared in compliance with Army Recipe Cards, AR 40-657, and TB MED 530, with responsibility for kitchen operations in the EC's absence and for menu understanding across #J-18808-Ljbffr Southern Foodservice Management, Inc.
Vacancy posted 3 days ago
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