Lead DFAC Sous Chef - Kitchen Ops & Quality

Southern Foodservice Management, Inc.; Fort Lee, Northern (NJ, KY); Hybrid; USD 52,000 - 78,000; Full time

Job summary

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

Qualifications

• Must supervise line cooks and DFAC staff under the EC.
• Ensure recipe compliance using ARCs, AR 40-657, TB MED 530.
• Strong understanding of Army menus across all stations.

Responsibilities

• Lead shift operations and supervise kitchen staff.
• Ensure recipe compliance and quality checks.
• Maintain HACCP logs and safety procedures.
• Train cooks in DFAC best practices.
• Review logs and ensure corrective actions for temperatures.

Job description

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