وظائف مساعد شيف في العراق

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.<br><br>As a Sous Chef you are responsible for the smooth operation of the main / outlet kitchen with emphasis on quality, presentation within the guidelines of the standardized menus and employee training, whereby your role will include key responsibilities such as:<br><br>• Supervise the main / outlet kitchen in the preparation and presentation of all food items in accordance with the hotel’s SOPs and standardized menu guidelines<br>• Monitor regular standards of production to ensure highest level of quality<br>• Monitor all aspects pertaining to the control of the hotel’s food cost<br>• Participate in the drafting of concept ideas and menus for all special events and functions while encouraging all employees to put forward their ideas and utilizing them wherever practical<br>• Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times<br>• Ensure consistent on the job training session for culinary colleagues and promote health &amp; safety</p> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are seeking a passionate and skilled Sous Chef to join our vibrant culinary team in Basra, Iraq. This role is perfect for individuals who thrive in a fast-paced kitchen environment and are eager to develop their culinary skills further. As a Sous Chef, you will work closely with the Head Chef and play a crucial role in menu development, food preparation, and maintaining high standards of food quality and presentation. This is an exciting opportunity to showcase your creativity while contributing to a dynamic team culture that values collaboration and innovation.</p><p>In this position, you will have the chance to enhance your culinary expertise while working with a diverse team dedicated to providing exceptional dining experiences. We believe in nurturing talent and offering our staff ongoing training and development opportunities. As a Sous Chef, you will not only refine your cooking techniques but also gain valuable leadership experience that can pave the way for future career advancement within our organization.</p><p>Our establishment prides itself on fostering a supportive work environment where every team member is encouraged to contribute their ideas and creativity. We are committed to providing our guests with unforgettable culinary experiences, and you will play a key role in achieving this goal. If you are looking to elevate your career in the hospitality industry and work alongside a team of passionate professionals, we would love to hear from you!</p><p><b>Responsibilities:</b></p><ol><li>Assist the Head Chef in planning and designing innovative menus that reflect current culinary trends while meeting guest preferences and dietary restrictions.</li><li>Oversee daily kitchen operations, ensuring that all food preparation and cooking processes are executed to the highest standards of quality and safety.</li><li>Supervise and train junior kitchen staff, providing guidance on proper cooking techniques, presentation skills, and food safety practices.</li><li>Manage inventory levels, including ordering supplies and ingredients, to ensure the kitchen is well-stocked and prepared for service.</li><li>Maintain cleanliness and organization of the kitchen, adhering to health and safety regulations to create a safe working environment for all staff.</li><li>Collaborate with front-of-house staff to ensure seamless service and communication between the kitchen and dining area.</li><li>Monitor food costs and waste management to contribute to the overall profitability of the kitchen operations.</li><li>Participate in the development of special events and catering menus, showcasing seasonal ingredients and local flavors.</li><li>Stay updated on industry trends and techniques, continually seeking opportunities for personal and professional growth within the culinary field.</li></ol> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><ul><li>Proficient in various cooking techniques and cuisines, showcasing versatility in the kitchen.</li><li>Strong leadership and team management skills to effectively guide and motivate kitchen staff.</li><li>Excellent organizational and multitasking abilities to handle high-pressure situations during service.</li><li>In-depth knowledge of food safety and sanitation regulations to ensure compliance in the kitchen.</li><li>Creativity and innovation in menu development to enhance the dining experience for guests.</li><li>Strong communication skills for effective collaboration with both kitchen and front-of-house teams.</li><li>Ability to manage inventory and food costs efficiently to maintain profitability.</li></ul></div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>Assistants Cook provide support to chefs and have duties such as maintaining supplies, handling leftovers, preparing food, testing new recipes, cleaning the kitchen, keeping cooking utensils organized, and plating dishes.</p><p>Key Roles &amp; Responsibilities</p><ul><li>Assist in the preparation of all light foodstuffs, snacks, and beverages</li><li>Assist with food preparation and cooking as required</li><li>Prepare the counter to the standards laid down by the Head Cook</li><li>Serve all food and beverages at the specified times</li><li>Operate trolley service or other requirements inside and outside the dining area, taking cash and accounting for the same if required to do so</li><li>Operate any control systems as defined by the Head Cook, completing necessary records</li><li>Ensure daily knowledge of the food to be served, together with the appropriate garnish, portions and prices</li><li>Maintain the menu boards as directed</li><li>Maintain competent hygiene standards</li><li>Following company or competent policy in dealing with customer comments or complaints</li><li>Assist the Head Cook in planning the menus</li><li>Keep the cooking area clean &amp; hygienic</li><li>Keep the cooking equipment clean</li><li>Prepare cooking ingredients</li><li>Prepare dressings on salads and desserts</li><li>Move the kitchen utensils wherever needed</li><li>Follow &amp; implement the kitchen safety regulations</li><li>Perform the duties of the Head Cook in his/her absence</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Excellent communication and interpersonal skills</p><p></p></section>

<p>We are looking for a skilled, reliable and hardworking Chef de Partie to join our kitchen team in a fast-paced environment. The Chef de Partie will be responsible for managing an assigned kitchen station, preparing food according to company recipes and standards, and ensuring consistent quality, portion control, food safety and speed of service.</p><p>KEY RESPONSIBILITIES</p><p>Station Operations and Food Preparation</p><ul><li>Manage and operate an assigned kitchen station efficiently during service.</li><li>Prepare all menu items according to approved recipes.</li><li>Ensure all ingredients are prepared, portioned and ready before service.</li><li>Operate grills, fryers, ovens and other kitchen equipment safely and correctly.</li><li>Cook food to the required temperatures, quality standards and specifications.</li><li>Assemble menu items accurately and consistently.</li><li>Ensure correct portion sizes, presentation and product quality.</li><li>Maintain fast and efficient service during busy periods.</li></ul><p>Food Safety and Hygiene</p><ul><li>Maintain a clean, organized and fully stocked workstation throughout the shift.</li><li>Follow all food safety, hygiene, sanitation and temperature-control procedures.</li><li>Clean and sanitize kitchen equipment, utensils and work areas according to company standards.</li><li>Monitor the quality and freshness of ingredients throughout the shift.</li></ul><p>Stock and Waste Control</p><ul><li>Follow FIFO (First In, First Out) procedures for food storage and stock rotation.</li><li>Assist with receiving, storing and organizing food supplies.</li><li>Monitor stock levels at the assigned station and inform the Sous Chef of shortages.</li><li>Minimize food waste through proper preparation, storage and portion control.</li></ul><p>Teamwork and Communication</p><ul><li>Coordinate with other kitchen team members to ensure orders are completed accurately and on time.</li><li>Assist other kitchen stations when required during busy periods.</li><li>Support and guide junior kitchen team members when requested by the Sous Chef or Head Chef.</li><li>Report equipment problems, food-quality issues, stock shortages or other concerns to the Sous Chef.</li><li>Complete opening and closing duties for the assigned station.</li><li>Follow all restaurant policies, procedures and safety requirements.</li></ul><p>&nbsp;</p><p>QUALIFICATIONS &amp; REQUIREMENTS</p><p>Years of Experience: Previous experience as a Chef de Partie, Line Cook, Commis Chef or in a similar kitchen role.</p><p>Certifications: Food safety certification is an advantage.</p><p>&nbsp;</p><p>SKILLS &amp; COMPETENCIES</p><p>Technical Skills: Menu-item preparation; food quality and consistency; portion control; speed and accuracy of service; food safety and hygiene; station cleanliness and organization; stock control and waste reduction; recipe and preparation compliance.</p><p>Soft Skills: Good teamwork and communication skills; good organizational and time-management skills.</p><p>Language Requirements: Primary — English. Secondary — Kurdish or Arabic.</p>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><strong>Responsibilities</strong> <br> <br> <p> <strong> <em>This position description is subject to change at any time as needed to meet the requirements of the program or company.</em> </strong> </p> <ul> <li>Reports to the Assistant Chief of Operations and functions under their direct supervision.</li> <li>Supervises a structural and/or aircraft firefighting crew at assigned fire department to ensure compliance with PWS and all local requirements are met.</li> <li>Assigns, directs, and reviews the work of assigned subordinate employees who assist in carrying out program activities. Ensure timely submittal of CDRL, deliverable, and work product reports pertaining to the operations section as required. Ensure scheduling of required fire protection equipment inspections to comply and meet PWS requirements for the department.</li> <li>Prevents loss of life and minimizes damage to property and the environment from fire by directing fire attack, confinement, salvage, overhaul, ventilation and rescue activities, to include performing emergency medical care and CPR. Protects and preserves evidence at a fire scene and may participate in investigation of fire incidents.</li> <li>Assures that procedures are affected; station logs and other records pertinent to reports, activities, drills, equipment inspections, etc., are maintained properly and submitted within time limits, if required.</li> <li>Maintains current knowledge of the base, its structures, and all systems related to fire protection.</li> <li>Ensures related firefighting duties are accomplished and documented as outlined in the PWS and department work instructions. When aircraft/facility pre-fire plans are outdated, develop and provide updates. Performs required operators maintenance and tests on rescue tools and saws, ground ladders, fire hose, ropes, harnesses and hardware; serviceable inspections of firefighters protective firefighting clothing; and enforces mandated standards for a respiratory protection program for self-contained breathing apparatus (SCBA).</li> <li>Participates in career and proficiency training programs designed to increase technical proficiency of firefighters. Provide and conducts scheduled training as prescribed by the Fire Chief s Annual Training Plan and as scheduled by the Assistant Fire Chief.</li> <li>When first to arrive on-scene, serves as the incident commander of a fire/crash scene until relieved by the Assistant Fire Chief. Determines the best course of action to minimize loss or damage from fires or explosions. Directs the placement of firefighting equipment and personnel to ensure maximum utilization in fire control of aircraft crash/rescue operations. Assesses the fire scene/emergency situation to facilitate fire/rescue operations and to brief the Assistant Fire Chief upon arrival.</li> <li>Leads and directs assigned firefighting crew to provide safe and proper rescue operations of endangered persons. Ensures rescue operations are performed in accordance with established policies and procedures and minimize the risk of additional danger to firefighting personnel and endangered persons. Employs firefighting measures to minimize the loss or damage as a result of fire or explosions. Responds to hazardous material incidents; leads operations level actions, as directed by the Assistant Fire Chief, to establish control of the affected area with minimal risk to response</li> <li>As required and/or assigned, oversees fire alarm communication center operations to ensure all firefighting equipment and personnel are dispatched as required. Ensures that the communications center is manned at all times during the shift. Oversees the checkout of communications equipment at the beginning of the shift. As necessary, details additional personnel in case of short staffing. Maintains constant contact with the communications center during real world emergencies or fire drills.</li> <li>Ensures the maintenance of reference materials such as the NFPA Standards, IFSTA Training Manuals, Lesson Plans, and reviews and provides input to work instructions pertaining to the operations, training, and communications sections of the department.</li> <li>Performs mid-level supervisory personnel management responsibilities. Advises and provides counsel to employees regarding policies, procedures, and directives of management. Explains performance expectations to employees and provides regular feedback on strengths and weaknesses. Holds employees responsible for satisfactory completion of work assignments. Appraises subordinate workers performance ensuring consistency and equity in rating technique</li> <li>Performs other duties and assignments as required or as directed by the Assistant Fire Chief or Fire Chief.</li> </ul> <br> <strong>Qualifications</strong> <br> <br> <ul> <li> <strong>Minimum Qualifications: </strong>Education/Certifications: One year related experience may be substituted for one year of education, if degree is required.<br> <ul> <li>Must be a U.S. Citizen</li> <li>Must be able to pass annual firefighter Occupational Health Exam and SCBA Fit Testing IAW NFPA 1582 and 1583</li> </ul> </li> <li> <strong>Certifications:</strong> <ul> <li>Must possess current DoD (IFSAC/PROBOARD) certifications for: Fire Officer I, Fire Inspector I, Fire Instructor I, Airport Fire Fighter, Hazardous Materials - Operations, and Driver/Operator ARFF and Pumper, Mobile Water Supply</li> <li>Must possess current CPR and First Aid First Responder certification</li> <li>Required to have IFSAC or Pro-Board Certification</li> </ul> </li> <li> <strong>Preferred Qualification:</strong> <ul> <li>Undergraduate Degree preferred or equivalent work-related experience</li> </ul> </li> <li> <strong>Experience:</strong> <ul> <li>Minimum of (7) Seven years of related work experience.</li> <li>Minimum of three years of leadership experience.</li> </ul> </li> <li> <strong>Preferred: </strong> <ul> <li>3 Years experience as a Firefighter Crew Chief</li> <li>Working knowledge of Microsoft Office (Word, Excel and Outlook)</li> </ul> </li> <li> <strong>Supervisory Responsibilities:</strong> <ul> <li>Supervises a shift and crew for response readiness. Performs training to his/her crew IAW with Assistant Chief training plan.</li></ul></li></ul></div></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.<br><br>As a Demi Chef de Partie you are responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:<br><br>• Support the Chef de Partie or Sous Chef in the daily operation and work<br>• Work according to the menu specifications by the Chef de Partie<br>• Keep work area at all times in hygienic conditions according to the rules set by the hotel<br>• Control food stock and food cost in his section<br>• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites<br>• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks<br>• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques<br>• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up of buffets and special functions<br>• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control</p> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.<br><br>As a Chef de Partie you are responsible to take care of the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:<br><br>• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites<br>• Coordinate daily tasks with the Sous Chef or Executive Chef<br>• Follow the instructions and recommendations from the immediate superiors to complete the daily tasks<br>• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques<br>• Instruct and lead subordinates through their daily requirements in food preparation and actively take part in set up and supervising of buffets and special functions<br>• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control<br>• Consult and check on daily requirements, functions and last minute events<br>• Guide and train the subordinates on a daily basis to ensure high motivation and economical working environment</p> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>Overview ***This position is physically located in Iraq in support of LOGCAP*** Responsible for the supervision of an assigned aircraft or structural firefighting crew on an alternating shift, supervising all assigned crew members in fire ground situations as well as the performance of care and maintenance of apparatus and equipment as defined in the current task order, Performance Work Standard (PWS), and as directed by Vectrus. Responsible for implementing and maintaining all fire protection services related functional standards within their assigned department IAW the Statement of Work. Implements the Fire Chief’s comprehensive firefighting program at the assigned installation to ensure compliance with AR 420-1, Army Facilities Management, Chapter 25, Fire and Emergency Services, Local work instructions, and National Fire Protection Association (NFPA) Guidelines. Responsibilities This position description is subject to change at any time as needed to meet the requirements of the program or company. + Reports to the Assistant Chief of Operations and functions under their direct supervision. + Supervises a structural and/or aircraft firefighting crew at assigned fire department to ensure compliance with PWS and all local requirements are met. + Assigns, directs, and reviews the work of assigned subordinate employees who assist in carrying out program activities. Ensure timely submittal of CDRL, deliverable, and work product reports pertaining to the operations section as required. Ensure scheduling of required fire protection equipment inspections to comply and meet PWS requirements for the department. + Prevents loss of life and minimizes damage to property and the environment from fire by directing fire attack, confinement, salvage, overhaul, ventilation and rescue activities, to include performing emergency medical care and CPR. Protects and preserves evidence at a fire scene and may participate in investigation of fire incidents. + Assures that procedures are affected; station logs and other records pertinent to reports, activities, drills, equipment inspections, etc., are maintained properly and submitted within time limits, if required. + Maintains current knowledge of the base, its structures, and all systems related to fire protection. + Ensures related firefighting duties are accomplished and documented as outlined in the PWS and department work instructions. When aircraft/facility pre-fire plans are outdated, develop and provide updates. Performs required operators maintenance and tests on rescue tools and saws, ground ladders, fire hose, ropes, harnesses and hardware; serviceable inspections of firefighters’ protective firefighting clothing; and enforces mandated standards for a respiratory protection program for self-contained breathing apparatus (SCBA). + Participates in career and proficiency training programs designed to increase technical proficiency of firefighters. Provide and conducts scheduled training as prescribed by the Fire Chief’s Annual Training Plan and as scheduled by the Assistant Fire Chief. + When first to arrive on-scene, serves as the incident commander of a fire/crash scene until relieved by the Assistant Fire Chief. Determines the best course of action to minimize loss or damage from fires or explosions. Directs the placement of firefighting equipment and personnel to ensure maximum utilization in fire control of aircraft crash/rescue operations. Assesses the fire scene/emergency situation to facilitate fire/rescue operations and to brief the Assistant Fire Chief upon arrival. + Leads and directs assigned firefighting crew to provide safe and proper rescue operations of endangered persons. Ensures rescue operations are performed in accordance with established policies and procedures and minimize the risk of additional danger to firefighting personnel and endangered persons. Employs firefighting measures to minimize the loss or damage as a result of fire or explosions. Responds to hazardous material incidents; leads operations level actions, as directed by the Assistant Fire Chief, to establish control of the affected area with minimal risk to response + As required and/or assigned, oversees fire alarm communication center operations to ensure all firefighting equipment and personnel are dispatched as required. Ensures that the communications center is manned at all times during the shift. Oversees the checkout of communications equipment at the beginning of the shift. As necessary, details additional personnel in case of short staffing. Maintains constant contact with the communications center during real world emergencies or fire drills. + Ensures the maintenance of reference materials such as the NFPA Standards, IFSTA Training Manuals, Lesson Plans, and reviews and provides input to work instructions pertaining to the operations, training, and communications sections of the department. + Performs mid-level supervisory personnel management responsibilities. Advises and provides counsel to employees regarding policies, procedures, and directives of management. Explains performance expectations to employees and provides regular feedback on strengths and weaknesses. Holds employees responsible for satisfactory completion of work assignments. Appraises subordinate workers’ performance ensuring consistency and equity in rating technique + Performs other duties and assignments as required or as directed by the Assistant Fire Chief or Fire Chief. Qualifications + Minimum Qualifications: Education/Certifications: One year related experience may be substituted for one year of education, if degree is required. + Must be a U.S. Citizen + Must be able to pass annual firefighter Occupational Health Exam and SCBA Fit Testing IAW NFPA 1582 and 1583 + Certifications: + Must possess current DoD (IFSAC/PROBOARD) certifications for: Fire Officer I, Fire Inspector I, Fire Instructor I, Airport Fire Fighter, Hazardous Materials - Operations, and Driver/Operator ARFF and Pumper, Mobile Water Supply + Must possess current CPR and First Aid First Responder certification + Required to have IFSAC or Pro-Board Certification + Preferred Qualification: + Undergraduate Degree preferred or equivalent work-related experience + Experience: + Minimum of (7) Seven years of related work experience. + Minimum of three years of leadership experience. + Preferred: + 3 Years’ experience as a Firefighter Crew Chief + Working knowledge of Microsoft Office (Word, Excel and Outlook) + Supervisory Responsibilities: + Supervises a shift and crew for response readiness. Performs training to his/her crew IAW with Assistant Chief training plan. + Skills: + Excellent computer, interpersonal, and oral and written communication skills required. + Computer skills include a working knowledge of Microsoft Word, Excel, Outlook + Requires excellent organizational skills; with the ability to work under fast paced and adverse conditions. + Knowledge of fire protection mission and organization; fire safety requirements and objectives; firefighting and rescue procedures and techniques, firefighter training requirements, firefighting apparatus and equipment, alarm and suppression system operation; water supply systems; hazardous materials. + Required to have the requisite knowledge to maintain and operate: + Fire apparatus firefighting pumps + Firefighting/Rescue equipment, to include but not limited to, air, hydraulic, and hand tools + Vehicle mounted and portable firefighting pumps + Mounted fire suppression systems (Dry Chemical) + Attack lines and Master Streams + Self-Contained Breathing Apparatus (SCBA) + Working Conditions: + Must be capable of working in an extreme weather conditions with temperatures exceeding 120 degrees Fahrenheit. Indoor and/or outdoor environment with very adverse and harsh conditions (i.e., hot, dry, dusty, desert environment with average temperatures of 30 degrees in the winter and 130 degrees in the summer months). + Includes some industrial production environment conditions as well. + Physical Requirements: + Heavy work. Exerting up to 100 pounds of force occasionally, and/or up to 50 pounds of force frequently, and/or up to 50 pounds of force constantly to move objects. + Work may require heavy lifting, stooping, climbing, prolonged standing, prolonged sitting, and working with or in areas where a potential could exist for exposure to physical, chemical, or biological agents. Employee use of personal protective equipment (PPE) is required for some situations. PPE includes, but is not limited to, head, foot, torso, respiratory, vision, and hearing protective devices. Must comply with all Fire and Safety Regulations and post policies. At V2X, we are deeply committed to both equal employment opportunity, including protection for Veterans and individuals with disabilities, and fostering an inclusive and diverse workplace. We ensure all individuals are treated with fairness, respect, and dignity, recognizing the strength that comes from a workforce rich in diverse experiences, perspectives, and skills. This commitment, aligned with our core Vision and Values of Integrity, Respect, and Responsibility, allows us to leverage differences, encourage innovation, and expand our success in the global marketplace, ultimately enabling us to best serve our clients.</p> </div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><b>Roles &amp; Responsibilities</b></p><ul><li>Serves meals by reviewing recipes; assembling, combining, and cooking ingredients; and maintaining a sanitary kitchen</li><li>Prepares ingredients by following recipes; slicing, cutting, chopping, mincing, stirring, whipping, and mixing ingredients; adding seasonings; verifying taste; and plating meals</li><li>Adheres to proper food handling, sanitation, and safety procedures; maintains temperature and Hazard Analysis Critical Control Point (HACCP) logs as required; and maintains appropriate dating, labeling, and rotation of all food items</li><li>Stores leftovers according to established standards</li><li>Monitor stock and place orders when there are shortages</li></ul></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Duties include preparing ingredients, adhering to the restaurant menu, and following food health and safety procedures. Cook, clean, assist other cooks and staff and deliver food in a fast-paced environment.</p><p></p></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of customer service and provide creative solutions to our guests.<br><br>As a Commis I you are responsible for the daily food preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:<br><br>• Support Chef de Partie or Demi Chef de Partie in the daily operation and work<br>• Work according to the menu specifications by the Chef de Partie<br>• Keep work area at all times in hygienic conditions according to the rules set by the hotel<br>• Control food stock and food cost in your section<br>• Prepare the daily mis-en-place and food production in different sections of the main kitchen or satellites<br>• Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks<br>• Ensure the highest standards and consistent quality in the daily preparation and keep up to date with the new products, recipes and preparation techniques<br>• Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control</p> </div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p><b>Description</b></p><p><br></p><p>We are hiring a BBQ Chef for a restaurant in Baghdad.</p><p>Requirements:</p><p>• Age between 30 and 50 years old</p><p>• Minimum 5 years of experience in BBQ / grill cooking in restaurants</p><p>• Strong knowledge of meat preparation, grilling techniques, and food safety</p><p>• Ability to work in a fast-paced kitchen environment</p><p>• Commitment to quality and consistency</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><p>Age between 30 and 50 years old</p> <p>Minimum 5 years of experience in BBQ / grill cooking in restaurants</p> <p>Strong knowledge of meat preparation, grilling techniques, and food safety</p> <p>Ability to work in a fast-paced kitchen environment</p> <p>Commitment to quality and consistency</p><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>We are seeking an experienced and passionate BBQ Chef to join our culinary team in Baghdad, Iraq. In this role, you will be responsible for preparing and executing high-quality barbecued dishes using traditional smoking and grilling techniques. You will lead kitchen operations, maintain exceptional food safety standards, and deliver outstanding culinary experiences that delight our guests. Your expertise in BBQ preparation, combined with your attention to detail and collaborative approach, will be essential to our success.</p><p>Prepare and cook a variety of BBQ dishes using smoking, grilling, and specialized cooking techniques</p><p>Develop and refine BBQ menus, including signature sauces, marinades, and rubs</p><p>Maintain precise temperature control and cooking times to ensure consistent quality and food safety</p><p>Manage meat selection, preparation, and butchering to optimize flavor and presentation</p><p>Oversee kitchen operations, including inventory management, equipment maintenance, and supply ordering</p><p>Train and mentor kitchen staff on BBQ techniques, food safety protocols, and quality standards</p><p>Ensure compliance with all food safety regulations and maintain a clean, organized kitchen environment</p><p>Collaborate with front-of-house staff to understand customer preferences and gather feedback</p><p>Monitor food costs and portion control to maintain profitability</p><p>Adapt recipes and techniques to accommodate local ingredient availability and cultural preferences in the Baghdad market</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Minimum 3 years of professional experience as a BBQ Chef or in specialized grilling and smoking roles</li><li>Comprehensive knowledge of BBQ smoking methods, wood selection, and regional BBQ styles</li><li>Proficiency in meat preparation, butchering, and understanding of different cuts and their applications</li><li>Strong understanding of food safety protocols and food handling best practices</li><li>Proven experience in menu development and recipe creation</li><li>Demonstrated ability to manage kitchen operations and lead culinary teams</li><li>Excellent attention to detail regarding flavor profiles, presentation, and consistency</li><li>Strong collaborative skills and ability to work effectively in a fast-paced kitchen environment</li><li>Customer-focused mindset with commitment to delivering exceptional dining experiences</li><li>Preferred: Food safety certification (HACCP or equivalent), catering experience, and experience working in multicultural kitchen environments</li><li>Preferred: Knowledge of local ingredient sourcing and adaptation of BBQ techniques to regional cuisines</li></ul><p></p></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <br>Company Description<br><br><p>Join a hotel that is a member of the Accor network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality.</p><br><p>Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster.</p><br><br>Job Description<br><br><p>We are seeking an experienced and passionate BBQ Chef to join our culinary team in Baghdad, Iraq. In this role, you will be responsible for preparing and executing high-quality barbecued dishes using traditional smoking and grilling techniques. You will lead kitchen operations, maintain exceptional food safety standards, and deliver outstanding culinary experiences that delight our guests. Your expertise in BBQ preparation, combined with your attention to detail and collaborative approach, will be essential to our success.</p><br><ul><li>Prepare and cook a variety of BBQ dishes using smoking, grilling, and specialized cooking techniques</li><li>Develop and refine BBQ menus, including signature sauces, marinades, and rubs</li><li>Maintain precise temperature control and cooking times to ensure consistent quality and food safety</li><li>Manage meat selection, preparation, and butchering to optimize flavor and presentation</li><li>Oversee kitchen operations, including inventory management, equipment maintenance, and supply ordering</li><li>Train and mentor kitchen staff on BBQ techniques, food safety protocols, and quality standards</li><li>Ensure compliance with all food safety regulations and maintain a clean, organized kitchen environment</li><li>Collaborate with front-of-house staff to understand customer preferences and gather feedback</li><li>Monitor food costs and portion control to maintain profitability</li><li>Adapt recipes and techniques to accommodate local ingredient availability and cultural preferences in the Baghdad market</li></ul><br>Qualifications<br><br><ul><li>Minimum 3 years of professional experience as a BBQ Chef or in specialized grilling and smoking roles</li><li>Comprehensive knowledge of BBQ smoking methods, wood selection, and regional BBQ styles</li><li>Proficiency in meat preparation, butchering, and understanding of different cuts and their applications</li><li>Strong understanding of food safety protocols and food handling best practices</li><li>Proven experience in menu development and recipe creation</li><li>Demonstrated ability to manage kitchen operations and lead culinary teams</li><li>Excellent attention to detail regarding flavor profiles, presentation, and consistency</li><li>Strong collaborative skills and ability to work effectively in a fast-paced kitchen environment</li><li>Customer-focused mindset with commitment to delivering exceptional dining experiences</li><li>Preferred: Food safety certification (HACCP or equivalent), catering experience, and experience working in multicultural kitchen environments</li><li>Preferred: Knowledge of local ingredient sourcing and adaptation of BBQ techniques to regional cuisines</li></ul> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are seeking a passionate and skilled Chef De Partie to join our dynamic kitchen team in Basra, Iraq. This role is pivotal in ensuring the highest standards of food preparation and presentation across both the hot and cold sections of our kitchen. As a Chef De Partie, you will have the opportunity to showcase your culinary creativity while contributing to an exceptional dining experience for our guests. Your expertise will not only enhance our menu offerings but also play a crucial role in the overall success of our culinary operations.</p><p>In this position, you will work closely with the Head Chef and other kitchen staff, fostering a collaborative environment that thrives on teamwork and innovation. We believe in investing in our employees' growth and development, offering comprehensive training programs that will elevate your culinary skills and broaden your knowledge of various cooking techniques. As you progress in your career, you will have the chance to take on more responsibilities and advance within our organization, making this an exciting opportunity for aspiring chefs.</p><p>Our kitchen culture is one of creativity, respect, and passion for food. We encourage our team members to share their ideas and contribute to menu development, ensuring that our offerings remain fresh and appealing to our diverse clientele. Joining our team means becoming part of a supportive community that values hard work and dedication, and where your contributions will be recognized and celebrated. If you are ready to take your culinary career to the next level, we want to hear from you!</p><ol><li><b>Responsibilities:</b>Prepare and cook a variety of dishes in the hot section, ensuring high-quality standards are met while adhering to food safety regulations and company recipes.</li><li>Oversee the cold section, including the preparation of salads, appetizers, and desserts, ensuring timely and efficient service during peak hours.</li><li>Collaborate with the Head Chef to design and update the menu, incorporating seasonal ingredients and innovative cooking techniques to enhance guest satisfaction.</li><li>Supervise junior kitchen staff, providing guidance and support to help them develop their culinary skills and improve their performance in the kitchen.</li><li>Maintain cleanliness and organization of the kitchen, ensuring that all equipment and workstations meet health and safety standards at all times.</li><li>Assist in inventory management, including ordering supplies and monitoring stock levels to ensure the kitchen is well-equipped for service.</li><li>Participate in staff training sessions, sharing knowledge and techniques with team members to foster a culture of continuous learning and improvement.</li><li>Handle customer feedback and special requests, adapting dishes as necessary to meet dietary restrictions and preferences.</li><li>Stay updated on industry trends and culinary innovations, incorporating new ideas into the kitchen to keep our offerings relevant and exciting.</li></ol> </div><h2 class="h5">Skills</h2> <div data-jb-field="skills"><ul><li>Proficient in various cooking techniques, including grilling, sautéing, and baking, to execute a diverse range of dishes.</li><li>Strong knowledge of food safety and sanitation practices to ensure a clean and safe kitchen environment.</li><li>Excellent time management skills to efficiently handle multiple tasks and prioritize during busy service periods.</li><li>Creative mindset to develop new recipes and improve existing dishes, enhancing the overall guest experience.</li><li>Ability to work collaboratively in a team environment, fostering positive relationships with kitchen staff and front-of-house teams.</li><li>Strong communication skills to effectively convey instructions and collaborate with other kitchen staff.</li><li>Adaptability to changing menus and guest preferences, demonstrating flexibility in a fast-paced culinary setting.</li></ul></div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are currently looking for passionate, dynamic, self motivated Recreation professionals who want to move their careers forward.</p> <p>This Position is Based in Slemani Rotana<br><br>As an Assistant Recreation Manager you are responsible to assist the Recreation Manager with the entire operation of the leisure club along with the administrative areas, whereby your role will include key responsibilities such as:<br><br>• Knowledge on Bodyline facilities, memberships and coaching / massage / aerobic fees, etc.<br>• Understand and know the club rules and regulations<br>• Understand the operations of the club administrative areas e.g. membership processing, duty roster for employees, micros, club policies for all areas<br>• Ensure that the set-up of the club is proper and as per the standards at all times<br>• Control and supervise all employees and ensure that they have received adequate training to perform their duties<br>• Maximize secretary’s skill for any administrative /posters / display for the club<br>• Maintain concise records of all recreation items e.g. towels, furniture, rackets, balls, etc.<br>• Organize and supervise regular fitness related activities and events to maximize members enjoyment <br>• Develop and maintain professional safe and effective fitness procedures, programs and activities in the fitness center - ensuring correct exercise practice at all times<br>• Coordinate the aerobics / exercise program and studio usage continually by seeking ways and introducing new ideas to maximize revenue</p> </div>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>We are seeking an accomplished and visionary Executive Chef to lead our culinary operations in Baghdad, Iraq. In this pivotal role, you will oversee all aspects of kitchen management, from menu innovation to team leadership, while maintaining the highest standards of quality, efficiency, and guest satisfaction. This is an exceptional opportunity to make your mark in a dynamic culinary environment where creativity, operational excellence, and hospitality converge. Lead, mentor, and motivate a large, diverse kitchen team, fostering a collaborative culture where team members feel empowered, supported, and confident in delivering exceptional culinary experiences Develop and execute innovative menus that showcase ingredient quality and provenance while maintaining brand integrity and consistency across all dishes Manage kitchen operations with analytical precision, including cost control, labor optimization, and resource allocation, while continuously identifying efficient solutions that preserve menu quality Oversee food safety, sanitation, and hygiene protocols, ensuring full compliance with HACCP standards and local health regulations Organize and execute large-scale events and special dining experiences, consistently finding creative ways to surprise and delight guests Build and maintain strong relationships with local suppliers, sourcing the finest ingredients while adapting to regional availability and cultural considerations Conduct regular staff training and development programs, ensuring your team stays current with culinary techniques and hospitality best practices Analyze kitchen performance metrics, manage budgets, and make data-driven decisions to optimize profitability without compromising quality Lead by example, demonstrating resilience, decisiveness, and an open-minded approach to problem-solving and innovation Collaborate transparently with front-of-house and management teams to ensure seamless guest and colleague experiences</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Minimum 3+ years of experience as an Executive Chef in a busy, high-volume restaurant or hospitality environment with a demonstrated commitment to ingredient quality and provenance</li><li>Proven track record successfully managing large kitchen teams in fast-paced settings</li><li>Experience with new restaurant openings or pre-opening kitchen setup and organization</li><li>Strong culinary education or formal training in professional cooking and kitchen management</li><li>Current food safety certification (HACCP, food handling, or equivalent) required</li><li>Demonstrated expertise in menu development, costing, and pricing strategies</li><li>Solid understanding of kitchen equipment, food production systems, and operational workflows</li><li>Exceptional financial acumen with proven ability to manage budgets and control costs effectively</li><li>Experience planning and executing large-scale events and special dining experiences</li><li>Strong leadership skills with the ability to inspire, develop, and retain talented culinary professionals</li><li>Passion for hospitality and creating memorable experiences for both guests and colleagues</li><li>Analytical mindset with the ability to assess performance metrics and implement continuous improvements</li><li>Willingness to challenge conventional approaches and drive innovation while maintaining brand standards</li><li>Adaptability and resilience in navigating diverse culinary environments and cultural contexts</li><li>Excellent communication and interpersonal skills with an inclusive, ego-free approach to collaboration</li><li>Proficiency in kitchen management software and point-of-sale systems (preferred)</li><li>Knowledge of local Baghdad sourcing, ingredients, and culinary traditions (preferred)</li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><p>We are seeking an accomplished and visionary Executive Chef to lead our culinary operations in Baghdad, Iraq. In this pivotal role, you will oversee all aspects of kitchen management, from menu innovation to team leadership, while maintaining the highest standards of quality, efficiency, and guest satisfaction. This is an exceptional opportunity to make your mark in a dynamic culinary environment where creativity, operational excellence, and hospitality converge. Lead, mentor, and motivate a large, diverse kitchen team, fostering a collaborative culture where team members feel empowered, supported, and confident in delivering exceptional culinary experiences Develop and execute innovative menus that showcase ingredient quality and provenance while maintaining brand integrity and consistency across all dishes Manage kitchen operations with analytical precision, including cost control, labor optimization, and resource allocation, while continuously identifying efficient solutions that preserve menu quality Oversee food safety, sanitation, and hygiene protocols, ensuring full compliance with HACCP standards and local health regulations Organize and execute large-scale events and special dining experiences, consistently finding creative ways to surprise and delight guests Build and maintain strong relationships with local suppliers, sourcing the finest ingredients while adapting to regional availability and cultural considerations Conduct regular staff training and development programs, ensuring your team stays current with culinary techniques and hospitality best practices Analyze kitchen performance metrics, manage budgets, and make data-driven decisions to optimize profitability without compromising quality Lead by example, demonstrating resilience, decisiveness, and an open-minded approach to problem-solving and innovation Collaborate transparently with front-of-house and management teams to ensure seamless guest and colleague experiences</p></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph"></p><ul><li>Minimum 3+ years of experience as an Executive Chef in a busy, high-volume restaurant or hospitality environment with a demonstrated commitment to ingredient quality and provenance</li><li>Proven track record successfully managing large kitchen teams in fast-paced settings</li><li>Experience with new restaurant openings or pre-opening kitchen setup and organization</li><li>Strong culinary education or formal training in professional cooking and kitchen management</li><li>Current food safety certification (HACCP, food handling, or equivalent) required</li><li>Demonstrated expertise in menu development, costing, and pricing strategies</li><li>Solid understanding of kitchen equipment, food production systems, and operational workflows</li><li>Exceptional financial acumen with proven ability to manage budgets and control costs effectively</li><li>Experience planning and executing large-scale events and special dining experiences</li><li>Strong leadership skills with the ability to inspire, develop, and retain talented culinary professionals</li><li>Passion for hospitality and creating memorable experiences for both guests and colleagues</li><li>Analytical mindset with the ability to assess performance metrics and implement continuous improvements</li><li>Willingness to challenge conventional approaches and drive innovation while maintaining brand standards</li><li>Adaptability and resilience in navigating diverse culinary environments and cultural contexts</li><li>Excellent communication and interpersonal skills with an inclusive, ego-free approach to collaboration</li><li>Proficiency in kitchen management software and point-of-sale systems (preferred)</li><li>Knowledge of local Baghdad sourcing, ingredients, and culinary traditions (preferred)</li></ul><p></p></section>

<section><p class="heading jdMain">Job Description</p><p class="heading">Roles &amp; Responsibilities</p><div class="paragraph"><b>Job Description </b><div> <p> <strong>Role Summary</strong> </p> <p>We are seeking a highly motivated and detail-oriented Engineer Assistant to join the talabat<br> mart (tMart) Operations team. In this role, you will serve as the core technical focal point<br> handling dark store expansion details, layouts, procurement documentation, and day-to-day<br> facility maintenance tracking. You will play a pivotal role in designing store layout developments, drafting construction-related technical documents, and supervising third-party contractors across civil, electrical, and piping disciplines to ensure our rapid grocery fulfillment infrastructure operates seamlessly.</p> <p> <strong>What s On Your Plate?</strong> </p> <p> <strong>Expansion &amp; Layout Development:</strong> </p> <ul> <li> <p>Technical Expansion Focal Point: Serve as the primary point of contact for all technical expansion details, collaborating with stakeholders to translate dark store requirements into actionable site project scopes.</p> </li> <li> <p>Layout Development &amp; Enhancement: Develop initial store layouts and propose layout enhancements to maximize space utilization.</p> </li> </ul> <p> </p> <p> <strong>Procurement &amp; Technical Documentation:</strong> </p> <ul> <li> <p>Construction BOQ &amp; SOW: Formulate comprehensive Bills of Quantities (BOQs) and Scopes of Work (SOWs) for new store construction, physical expansions, and facility remodeling.</p> </li> <li> <p>Needs-Based Engineering Packages: Directly evaluate operational store needs and build tailored technical procurement packages for hardware, layout fixtures, and physical infrastructure upgrades.</p> </li> </ul> <p> </p> <p> <strong>Facilities Maintenance &amp; Contractor Supervision:</strong> </p> <ul> <li> <p>Multidisciplinary Maintenance Tracking: Proactively identify, prioritize, and log maintenance needs across electrical networks, civil/structural store components, and water/refrigeration piping systems.</p> </li> <li> <p>Schedules &amp; Lifecycle Management: Establish, coordinate, and monitor preventive maintenance schedules to minimize store downtime and prevent asset degradation.</p> </li> <li> <p>On-Site Contractor Management: Serve as the main point of contact dealing with civil, electrical, HVAC and piping contractors, suppliers, and external service providers during installations or repair works.</p> </li> <li> <p>Supervision &amp; Asset Handover: Actively supervise contractor execution on-site, enforcing quality control, adherence to SOW guidelines, and directing final receiving or asset handover back to store operations.</p></li></ul></div></div></section><section><p class="heading">Desired Candidate Profile</p><p class="paragraph">Qualifications </p><div> <ul> <li> <p> <strong>Education &amp; Experience: </strong>Diploma or Bachelor s degree in Civil, Electrical, Mechanical, or Industrial Engineering, Architecture, or a highly related technical field. Minimum of 1 2 years of practical experience in site coordination, drafting, facilities maintenance, or an engineering assistant capacity.</p> </li> <li> <p> <strong>Technical Layout &amp; Project Skills: </strong>Proficiency in drafting tools (e.g., AutoCAD or similar layout planning software) with an understanding of commercial or warehousing space optimization. strong foundational knowledge in drafting construction BOQs and SOWs.</p> </li> <li> <p> <strong>Contractor &amp; Site Management: </strong>Demonstrated experience dealing with or supervising external contractors, vendors, and suppliers across construction trades (civil, electrical, or piping).</p> </li> <li> <p> <strong>Core Competencies:</strong> Exceptional organizational skills to handle shifting maintenance needs, schedule planning, and technical execution updates across multiple dark store properties simultaneously.</p></li></ul></div><p></p></section>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>We are currently seeking for passionate and dynamic Kitchen professionals who pride themselves on their ability to deliver extraordinary levels of service and provide creative solutions.</p> <p>This Position is Based in Slemani Rotana.<br><br>As an Executive Chef you are responsible for the smooth operation of the entire kitchen operation, food production and all other related sections and your role will include key responsibilities such as:<br><br>• Monitor all duty schedules in the kitchen operation and review and correct the appearance (condition of uniforms) and grooming of all assigned employees<br>• Conduct regularly presentations of new novelties, etc. to stay in line with operational trends<br>• Evaluate the performance of the assigned team and initiate promotions<br>• Responsible for the timely kitchen preparations for all meal services in the outlets and banquet activities in line with the stipulated opening hours<br>• Frequently tour through all Kitchens, Stores and other food production facilities ensuring the highest possible hygiene and maintenance standards<br>• Frequently tour of the dining outlets and related areas to assure the well being of all guests by maintaining a close friendly contact<br>• Drive together with the Director of Food &amp; Beverage / Food &amp; Beverage Manager all extracurricular events in the outlets as per the annual promotions calendar and develop food promotions if the situation requires<br>• Control the food cost by reviewing and approving all store requisitions and direct purchases and minimize wastage<br>• Ensure HACCP standards are implemented and follow the appropriate hygiene standards as per Municipality requirements at all times</p> </div>

<h2 class="h5">Job description</h2> <div class="t-break" data-jb-field="description"> <p>Overview ***This position will be physically located in Iraq in support of LOGCAP.*** Under direct supervision of the Deputy Fire Chief, the Assistant Chief of Operations m anages the administration a fire district within the Fire and Emergency Services department. Responsibilities This position description is subject to change at any time as needed to meet the requirements of the program or company. + Directs a professional team encompassing a wide range of functions within the discipline: + Interviews, selects and places candidates into open positions within area of responsibility. + Evaluates staff, comparing objectives and achievements in the assessment. + Coaches employees in their professional career development and process improvements. + Issues discipline whenever required. + Ensures employees are informed of and use safe work practices. + Recommends termination or contract non-renewal when appropriate. + Directs a professional team encompassing a range of functions within the F&amp;ES Services Department: + Manages the Fire and Emergency Services (F&amp;ES) programs. To support Army operations in camps, ammunition supply point, Army heliport, dormitories, retail facilities, and specialized maintenance facilities. + Serves as the primary point of contact to Camp Commanders on Fire Prevention and Emergency Operation issues. Ensures that the commander is aware of fire regulations pertaining to fire protection. + Attends, participates, and plays a leadership role in community events in order to enhance the image of the Fire Department. + Executes programs for training, fire prevention, fire protection, aircraft fire rescue fighting, and other responsibilities as outlined in the Fire Department's Statement of Work (SOW). + Maintains a close working relationship with the agencies responsible for law enforcement and water supply, emergency medical services, among others, in order to operate in an effective and cooperative manner. + Develops shift schedules to insure adequate numbers of fire fighters and vehicles are assigned to fire stations supporting Camps. + Prepares action plans. Given an emergency incident requiring multiple agency operations, so that the required resources are determined and the assignment and placement of the resources are designated in order to mitigate the incident. + Coordinates equipment maintenance and inspections of Fire Stations equipment for operational readiness. + Maintains, develops, and provides leadership for Risk Management. + Responsible for oversight of the development of the department's strategic master plan. + Responds to fire, rescue, hazardous materials and other emergencies assigned to the Fire and Emergency Services for supporting Army operations including but not limited to camps, ammunition supply point, and Army heliport. + Directs mutable companies during emergency level operations for structural fires, aircraft fires, rescue operations, medical emergencies, and hazardous materials responses. + Shall conduct or assist in Fire Investigations pending proper certifications; as needed. + Performs other related tasks as directed Qualifications + Minimum Qualifications: Education/Certifications: One year related experience may be substituted for one year of education, if degree is required. + High school diploma required. Must provide a copy of the diploma or college transcript + Associates degree preferred + Must be a U.S. Citizen + Must be able to pass annual firefighter Occupational Health Exam and SCBA Fit Testing IAW NFPA 1582 and 1583 + Clearance Requirements: + Must have an active secret clearance. + Certification Requirements: + Fire Officer III, Fire Inspector II, Fire Instructor II, Airport Firefighter, Driver Operator and HAZMAT Incident Commander + Experience: + Must have a minimum of five (5) years of experience as a Fire Inspector + Must have in-depth knowledge of and experience implementing the NFPA code + Must have a minimum of five (5) years experience in a supervisor position + Required to have IFSAC or ProBoard Certification + Skills: + Excellent communication skills, both oral and written. + Computer skills including MS-Word, Power Point, Excel and Outlook. + Must be able to pass the required medical and physical exams, as applicable. + Must be able to use evaluative methods, to analyze data, and to communicate with other departments. + Have knowledge of the chemistry of fire, preventive maintenance and operations of firefighting and rescue equipment, physical and chemical properties of + combustible materials and building structures and their component systems. + Have experience in managing fire prevention and protection plans and programs. + Have the knowledge to act for the Deputy Fire Chief during his absence. + Must also have experience at management of self-inspection and compliance measurement program + Supervisory Responsibilities: + Directs and maintains readiness for multiple personnel and apparatuses responding to F&amp;ES emergencies. + Working Conditions: + Must be capable of working in an extreme weather conditions with temperatures exceeding 120 degrees Fahrenheit. Indoor and/or outdoor environment with very adverse and harsh conditions (i.e., hot, dry, duty, desert environment with average temperatures of 30 degrees in the winter and 130 degrees in the summer months). + Includes some industrial production environment conditions as well. + Physical Requirements: + Light Medium work. Exerting up to 50pounds of force occasionally, and/or up to 30pounds of force frequently, and/or up to 30 pounds of force constantly to move objects. Work may require heavy lifting, stooping, climbing, prolonged standing, prolonged sitting, and working with or in areas where a potential could exist for exposure to physical, chemical, or biological agents. Employee use of personal protective equipment (PPE) is required for some situations. PPE includes, but is not limited to, head, foot, torso, respiratory, vision, and hearing protective devices. Must comply with all Fire and Safety Regulations and post policies. At V2X, we are deeply committed to both equal employment opportunity, including protection for Veterans and individuals with disabilities, and fostering an inclusive and diverse workplace. We ensure all individuals are treated with fairness, respect, and dignity, recognizing the strength that comes from a workforce rich in diverse experiences, perspectives, and skills. This commitment, aligned with our core Vision and Values of Integrity, Respect, and Responsibility, allows us to leverage differences, encourage innovation, and expand our success in the global marketplace, ultimately enabling us to best serve our clients.</p> </div>