Sous Chef

Description

The Sous Chef serves as the second-in-command culinary leader within the Military Dining Facility (DFAC), operating directly under the EC and Building Manager. This position is responsible for overseeing all aspects of daily food production, quality control, kitchen workflow, and kitchen Staff supervision. The Sous Chef ensures all meals are prepared and served in strict compliance with Army Recipe Cards (ARCs), AR 40-657, and TB MED 530 (Tri-Service Food Code). The Sous Chef has a strong understanding of menus across all stations, including Army Stations and RIF Stations. The Sous Chef assumes full operational responsibility for the kitchen in the absence of the EC.

Southern Foodservice Management’s Culture

We have a philosophy for everyone on our service team to give something extra. A Southern Foodservice Management employee:

• Exhibits a positive, friendly, and respectful attitude towards guests and other team members.
• Arrives to work on time and in correct uniform, clean shoes, clean and pressed black pants and shirt, apron, name tag, and a SMILE.
• Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills.
• Promotes a fun and efficient work environment, focusing on guest satisfaction.

Duties and Responsibilities

• Lead shift operations and supervise line cooks, prep cooks, and FSW personnel.
• Oversee all Stations and ensure recipe compliance using the Armed Forces Recipe Service and RIF.
• Conduct pre-meal briefs, quality checks, and post-meal reviews.
• Maintain documentation and HACCP logs following TB MED 530 / NAVMED P-5010.
• Train cooks in advanced culinary skills and DFAC best practices.
• Validate receiving, storage, and accountability using AFMIS or service equivalent.
• Execute advanced cooking tasks and support special meals and field feeding.
• Oversees completion and accuracy of DA Form 7800 (Food Safety and Temperature Log) across all kitchen stations; reviews logs at each meal period, ensures corrective actions are documented when temperatures fall outside established parameters, and retains completed forms in accordance with installation records retention requirements.
• Responsible for the proper preparation and cooking of specific items on the menu
• Responsible for correct quantities and quality of menu items assigned using Recipe Cards and Production Schedules.
• Responsible for following proper safety procedures like wearing PPE to ensure a safe working environment.
• Always conduct yourself in a professional and orderly manner in accordance with the SFM Code of Conduct
• Follow the direction of the Executive Chef and Building Manager in carrying out the duties and procedures as assigned

Requirements

Physical Requirements

• Strength: Lift up to 40lbs
• Posture: Standing 80%, Walking 20%
• Movement of objects: Frequent
• Heavy Lifting, Heavy Carrying, Pushing, Pulling
• Climbing or Balancing: Occasional
• Stooping: Occasional
• Reaching: Frequent
• Handling: Frequent
• Talking/Hearing: Frequent
• Seeing: Frequent
• Temperature Variation: Frequent