Job at a glance
Title: LCV NORTHCOM: Supervisor, Culinary - Westbrook Belong, Connect, Grow, with KBR! Program Summary As part of the LOGCAP NORTHCOM scope, KBR provides rapid response support to scheduled and unscheduled U.S. Army training exercises. KBR’s LOGCAP team successfully completed another year of support to Warfighter operations by providing typical LOGCAP services at two locations. Job Summary KBR is seeking a Food Services Supervisor for a temporary assignment located in Dona Ana, New Mexico.
Projected assignment dates are September 15, 2026, through November 15, 2026 but could be subject to change. This position requires a commitment of approximately 70 hours per week and supports military dining facility operations in a fast-paced, mission-driven environment. Roles and Responsibilities The Food Service Supervisor is responsible for overseeing daily operations of a military dining facility (DFAC) and ensuring the efficient delivery of food services to military personnel.
This position provides leadership, guidance, and oversight to culinary and food service staff while maintaining compliance with established food service, safety, and sanitation standards. Key responsibilities include: Supervise and coordinate the daily activities of chefs, cooks, and food service personnel. Ensure high-quality food service operations and customer satisfaction. Plan, prepare, and submit weekly menus for review and approval by the Food Services Manager.
Monitor food preparation, service, sanitation, and safety practices to ensure compliance with applicable regulations and standards. Maintain accountability and operational readiness of food service equipment and facilities. Develop and manage staff work schedules to ensure adequate coverage and efficient operations. Train, mentor, and evaluate personnel while fostering a productive team environment.
Maintain accurate records, reports, and documentation related to food service operations. Operate company or government vehicles as required in support of mission and operational requirements. The ideal candidate will possess strong leadership, organizational, and communication skills, with the ability to effectively manage personnel, prioritize tasks, and maintain high standards of service in a fast-paced environment.
Basic Qualifications (Required Education, Experience, Skills, and Certifications) Minimum of one (1) year of experience as a Sous Chef. Minimum of five (5) years of recent experience in food preparation and service within a military dining facility (DFAC). Demonstrated experience supervising and managing dining facility operations supporting military personnel. Required experience using the Army Food Management Information System (AFMIS) for menu planning, inventory management, ordering, production schedules, and related food service operations.
Proven ability to lead, direct, and supervise Food Service, Administrative, and Warehouse personnel in the planning, organization, and execution of military food service operations. Demonstrated leadership experience in planning, organizing, and overseeing military food service programs and activities. Thorough knowledge of military food service regulations and policies, including the Tri-Service Food Code (TB MED 530).
Working knowledge of AR 30-22, DA PAM 30-22, TM 4-41.11, and TM 4-41.12. Ability to monitor performance and provide immediate coaching and corrective guidance to food service personnel. Experience implementing and maintaining Quality Assurance/Quality Control (QA/QC) programs to ensure compliance with food safety, sanitation, and quality standards. Experience developing and delivering employee training and staff development programs.
Ability to ensure and promote compliance with client, company, health, safety, and sanitation requirements. Experience coordinating and overseeing special events, catered functions, and other food service activities. Ability to operate effectively in austere and remote environments. Current SERV