Overview Working across the globe, V2X builds smart solutions designed to integrate physical and digital infrastructure from base to battlefield. We bring 120 years of successful mission support to improve security, streamline logistics, and enhance readiness. Aligned around a shared purpose, our $3.9B company and 16,000 people work alongside our clients, here and abroad, to tackle their most complex challenges with integrity, respect, responsibility, and professionalism. The Executive Chef is responsible for overseeing kitchen operations ensuring sanitation and safety standards are met, supervise and mentor kitchen staff. The Executive Chef will operate and maintain the Ascension Base Dining Facility and associated food storage (dry and cold) locations/facilities including all aspects of running the Kitchen such as the following: meal planning, food/supply ordering and storage (cool/dry), meal preparation/serving (line and boxed), salad bar, baking bread/deserts, clean up, and repair/replacement of furniture, equipment, & real property. Executive Chef is responsible for overseeing kitchen operations ensuring sanitation and safety standards are met, supervise and mentor kitchen staff. The Executive Chef will operate and maintain the Ascension Base Dining Facility and associated food storage (dry and cold) locations/facilities including all aspects of running the Kitchen such as the following: meal planning, food/supply ordering and storage (cool/dry), meal preparation/serving (line and boxed), salad bar, baking bread/deserts, clean up, and repair/replacement of furniture, equipment, & real property. Position is located on Ascension Island. As a place to live and work, Ascension offers a positive work-life balance with all the attractions of island life right on your doorstep; an excellent climate, with fishing, diving, snorkeling, and walking to name a few. This position is contingent upon successful contract award to V2X. This position description is subject to change at any time as needed to meet the requirements of the program or company. Responsibilities Major Job Activities: Comply with DAFMAN 34-131, AFMAN 48-147, and FDA Food Code, using the standard recipes and the Air Force Worldwide Menu to serve food in standard portions, IAW Air Force Operation Standards for Line Serving unless the patron request smaller portions. Ensure compliance with health, safety, and fire regulations regarding food preparation, handling and serving, food shipment and delivery and building maintenance in Estimate food consumption, and requisition on purchase foodstuffs. Receive and examine foodstuffs and supplies to ensure quality and quantity meet established standards and specifications. Estimate food consumption, and requisition on purchase foodstuffs. Receive and examine foodstuffs and supplies to ensure quality and quantity meet established standards and specifications. Prepare foods for each meal and accomplish the food preparation tasks listed on the Food Service Production Log IAW the Air Force Food Service Automated Recipe Service software program or other COR approved menu. Utilize Production Logs to plan, forecast, order, and provide all meals at the DFAC. Responsible for managing food temperature checks as required in hot/cold holding and service areas. Provide a monthly report of food production and food purchased locally Responsible for proper utilization and safeguarding of all government and contractor provided property (e.g., to include government facilities, equipment and tools) Responsible for precise execution of company time reporting procedures and accurate completion of timesheet. Performs other duties as assigned. Material & Equipment Directly Used: Computer, Cell Phone, Vehicle, MHE, and other office equipment. May be required to wear Personal Protective Equipment (PPE-ex: gas mask, steel-toed shoes, gloves, safety glasses, etc.) as needed. Working Environment: Working conditions will change between environmentally controlled office and storage activities exposed to outside environment. Overtime and shift work may be required depending on contractual needs. Employee must comply with all Federal, State and Local regulations and published Company work rules as well as written instructions. Task specific work environment training will be provided as required. Must be prepared to function in a wartime environment to support U. S. interests. 100% Overseas Assignment. Physical Activities: Medium work. May include lifting 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. Climbing, extended sitting, and standing, stooping, stretching or bending. May be required to wear Personal Protective Equipment (PPE-ex: gas mask, steel-toed shoes, gloves, safety glasses, etc.) as needed. Qualifications Minimum Qualifications: Must have a current, valid Passport, Driver’s License and have ability to obtain any visa required Must be able to read, write, speak and understand English fluently. Must be able to pass employment and deployment qualification requirements that include psychological, medical, dental, drug testing, background checks, etc. Candidate should be other country national (OCN) or local national (LN) Education / Certifications: Bachelor’s degree or eight (8) years equivalent experience. Must have and maintain a current Serve-Safe certification Experience / Skills: Four (4) years’ experience in food service operations as a line cook or sous chef, progressive cooking, and three (3) years in a management role. Must be able to communicate clearly and effectively. Strong ability to work and lead as a member of a diverse, dynamic team Knowledge in managing food production, developing training programs, producing menus Must be knowledgeable in Tri-Service Food Code, DAFMAN 34-131, AFMAN 48-147, and FDA Food Code, Food Service Program Management Armed Forces Recipe System, inventory control, HACCP, and the U.S Department of Health and Human Services Food Code standards. Proficiency in cooking techniques and food service operations Must be able to work under pressure. Strong organizational capabilities, and the ability to mentor and motivate staff Supervisory / Budget Responsibilities: The Executive Chef is responsible for managing food production and food waste, adhering to a budget, training personnel, producing menus to meet daily food service requirements, managing multiple line cooks, food safety and sanitation standards. We are committed to an inclusive and diverse workplace that values and supports the contributions of each individual. This commitment along with our common Vision and Values of Integrity, Respect, and Responsibility, allows us to leverage differences, encourage innovation and expand our success in the global marketplace. Vectrus is an Equal Opportunity /Affirmative Action Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, age, sex, national origin, protected veteran status or status as an individual with a disability. EOE/Minority/Female/Disabled/Veteran.