Sous Chef
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The Sous Chef serves as the second-in-command culinary leader within the Military Dining Facility (DFAC), operating directly under the EC and Building Manager.
This position is responsible for overseeing all aspects of daily food production, quality control, kitchen workflow, and kitchen Staff supervision.
The Sous Chef ensures all meals are prepared and served in strict compliance with Army Recipe Cards (ARCs), AR 40-657, and TB MED 530 (Tri-Service Food Code).
The Sous Chef has a strong under…
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