Sous Chef, Military Dining Facility

Job overview

The Sous Chef, Military Dining Facility role is onsite in Fort Lee, VA. Compensation is not specified. Southern Foodservice Management provides food service management, and this position supports a military dining facility. As the second-in-command culinary leader, the Sous Chef oversees daily food production, quality control, kitchen workflow, and staff supervision. The role helps ensure meals are prepared and served according to applicable recipes, food safety requirements, and facility procedures, and assumes kitchen responsibility when the Executive Chef is absent.

What you'll do

• Lead shift operations and supervise line cooks, prep cooks, and food service workers
• oversee stations and recipe compliance
• conduct pre-meal briefs, quality checks, and post-meal reviews
• maintain HACCP logs
• train cooks
• validate receiving, storage, and accountability
• support special meals and field feeding
• oversee food safety and temperature logs
• prepare assigned menu items and follow safety procedures.

What we're looking for

Skills & competencies

sous chef

military dining facility

fort lee va

southern foodservice management

full-time

onsite

kitchen leadership

food production

haccp

food safety

staff supervision

army recipe cards

Work arrangement

• Weekend coverage required

Why this role

The role follows Army Recipe Cards and military dining facility food safety requirements, including TB MED 530.

About the employer

Southern Foodservice Management Inc is hiring for this role. Industry: Food Service Contractors. Sector: 72.