Title: LCV EUCOM BT Poland: Sous Chef Belong, Connect, Grow, with KBR! Program Summary KBR leads the government services world contingency market by providing responsive, full-service logistics support to forces deployed around the world under the Logistics Civil Augmentation Program contract ( LOGCAP ). KBR’s enduring mission support of the LOGCAP program dates back to 1992 when we served as the contract’s original prime contractor. Today, we have a workforce of over 6,000 people representing 40 nationalities who perform work on the contract in 14 countries. Job Summary Support food service operations in LOGCAP as a Sous Chef, assisting in menu planning, food preparation, and supervising kitchen staff to ensure quality meals for mission personnel. Roles and Responsibilities + Assist in menu planning, recipe development, and ensuring food quality and consistency align with mission objectives and dietary requirements. + Oversee food preparation, ensuring compliance with safety and sanitation standards, while maintaining high-quality standards in cooking techniques and presentation. + Supervise kitchen staff, assign tasks, and provide guidance to ensure efficient and organized food production. + Collaborate with the Food Service Manager in inventory management, stock rotation, and ordering supplies to maintain adequate provisions. + Conduct training sessions for kitchen personnel on food preparation techniques, safety protocols, and adherence to military and LOGCAP standards. + Assist in identifying talent, providing coaching, and fostering a positive work environment to elevate team performance. + Assist in implementing food service plans, adapting to changing mission requirements, and supporting logistical aspects of food service operations. + Collaborate with the Food Service Manager and other team members to troubleshoot operational issues and ensure seamless delivery of meals. + Ensure strict adherence to food safety regulations, sanitation standards, and compliance with military health and safety protocols. + Conduct regular inspections of kitchen facilities, equipment, and food storage areas to maintain high cleanliness and hygiene levels. + Perform other duties as required. Basic Qualifications (Required Education, Experience, Skills, and Certifications) + Must have a High School Diploma or equivalent. + Must have Upper-Intermediate level communication skills including Fluency in English (speaking, reading, writing) + Must have a culinary background, with at least 2 years of directly related experience. + Must have a certificate or degree from a culinary institution. + Requires Team Leader / Supervisory / Management experience. + Must have familiarity with TB MED 530, DA-PAM 30-22, and TM 4_41x11. + Experience with AFMIS and STORES is required. + Must have a ServSafe Manager’s Certification. + Requires Poland ID and/or a valid passport with at least 6 months of validity and 6 blank pages + Fluency in Polish and possessing an unrestricted right to work and reside in Poland. KBR Benefits We support career advancement through professional training and development.