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The Sous Chef of the Victory Fresh Program serves as the primary deputy to the Victory Fresh Chef, providing hands-on leadership and tactical management of the Military Dining Facility (DFAC) kitchen. The Sous Chef is responsible for the direct execution of daily food production, ensuring that all culinary activities align with Army Regulation 40-657 and TB MED 530. This role bridges the gap between senior culinary strategy and line-level execution, focusing on staff supervision, quality control at the station level, and the rigorous maintenance of food safety standards. In the absence of the Victory Fresh Chef, the Sous Chef assumes full responsibility for kitchen operations.

• Monday through Friday work week schedule

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

Culinary Supervision & Production Execution

• Manages the day-to-day flow of the kitchen, ensuring breakfast, lunch, and dinner services are executed on time and to standard.
• Supervises Lead Line Cooks and Prep Cooks to ensure strict adherence to Army Recipe Cards (ARCs) and Victory Fresh specific recipes.
• Enforces "Batch Cooking" techniques to ensure maximum freshness and nutritional integrity throughout the entire meal period.
• Directly monitors the Go for Green (GFG) program at the point of service, ensuring proper signage and portioning.
• Conducts continuous "line checks" to verify flavor, temperature, and presentation before food reaches the diner.

Workforce Management & Training

• Provides direct supervision to the culinary team, including Lead Line Cooks, Line Cooks, and Food Service Workers.
• Assists the Victory Fresh Chef in developing shift schedules and station assignments.
• Acts as the primary "on-the-floor" trainer, coaching staff on knife skills, equipment operation, and large-volume cooking techniques.
• Monitors staff performance and provides immediate corrective feedback or commendation; assists in formal performance evaluations.

Food Safety & Sanitation Compliance

• Execution-level lead for the HACCP program; ensures every station is actively monitoring Critical Control Points (CCPs).
• Directly oversees the completion of DA Form 7800 (Food Safety and Temperature Log), ensuring data is captured in real-time and corrective actions are immediate.
• Manages the "clean-as-you-go" policy and oversees the deep-cleaning schedules for all kitchen equipment and walk-ins.
• Prepares the kitchen and staff for unannounced inspections from the Garrison Surgeon, FSO, and Quality Assurance Evaluators (QAE).

Inventory & Subsistence Support

• Assists in the receipt and inspection of subsistence deliveries, ensuring quality and quantity match the Prime Vendor invoices.
• Monitors daily inventory levels and alerts the Victory Fresh Chef to potential shortages or overages.
• Actively manages leftover utilization and waste logs to meet food cost-control objectives.
• Ensures all smallwares and heavy equipment are handled properly by staff to minimize breakage and maintenance issues.

Qualifications

Education

• Associate’s Degree in Culinary Arts or Food Service Management preferred.
• Significant military culinary leadership experience (e.g., Senior NCO experience in 92G series) highly valued.

Experience

• Minimum of three (3) to five (5) years of high-volume culinary experience.
• At least one (1) year in a supervisory or "Lead" role within a large-scale institutional or military kitchen.
• Experience working within the Army food service ecosystem is strongly preferred.

Certifications

• ServSafe Food Protection Manager Certification (or DoD equivalent) required.
• Valid state-issued driver’s license.

Knowledge and Skills

• Practical knowledge of TB MED 530 and AR 40-657.
• Strong technical proficiency in all kitchen stations (Grill, Prep, Sauté, Bakery).
• Ability to lead a diverse team under high-pressure, "mission-first" conditions.
• Basic computer literacy for logging production data and checking emails.
• Effective communication skills to lead pre-service briefings and coordinate with the front-of-house staff.

Physical Requirements

• Strength: Lift up to 40lbs.
• Posture: Standing 80%, Walking 20%.
• Movement: Frequent heavy lifting, carrying, pushing, and pulling.
• Environment: Frequent exposure to high-heat (stoves/ovens) and extreme cold (walk-in freezers).
• Vision/Hearing: Must be able to see and hear for safety in a busy, loud kitchen environment.