Company Overview

For 30 years, clients in the private and public sectors have relied upon SOS International LLC (SOSi) for critical operations in the world’s most challenging environments. SOSi is privately held, was founded by its current ownership in 1989, maintains corporate headquarters in Reston, VA, and specializes in providing logistics, construction, training, intelligence, and information technology solutions to the defense, diplomatic, intelligence and law enforcement communities.

All interested individuals will receive consideration and will not be discriminated against on the basis of race, color, religion, sex, national origin, disability, age, sexual orientation, gender identity, genetic information, or protected veteran status. SOSi takes affirmative action in support of its policy to advance diversity and inclusion of individuals who are minorities, women, protected veterans, and individuals with disabilities.

4-190215-8554: Sous Chef
LocationSouth Sudan
Open Date2/15/2019

** This position is contingent upon award of contract **

SOS International LLC (SOSi) is seeking a 
Sous Chef for a proposal located in Juba, South Sudan.


A Sous Chef is the culinary chef located just below the executive or head chef in a kitchen’s chain of command. Therefore, the Sous Chef has a vital role in any commercial kitchen. As second-in-charge, he/she has significant responsibilities in the kitchen.

Responsible for planning and directing food preparation in kitchens
Leads the kitchen staff, assigns duties and monitors
Conducts all training to include portion control
Ensures compliance with food safety plan
Ensures that good hygiene and sanitation standards are being maintained
Ensures the kitchen staff uniform standards are being met
Performs Executive Chef’s duties during his/her absence
Performs other duties as assigned

High School Diploma or equivalent
Culinary arts vocational certificate
Completion of HACCP training
Minimum five (5) years of experience in a hotel or full-service restaurant food service environment
Minimum of two (2) years of supervisory experience 
Excellent English communication skills and ability to interact effectively with customers and other personnel 
Knowledge of food service and sanitation standards 
Excellent knife skills for food preparation 
Ability to consistently arrive punctually and contribute to positive dining atmosphere
Ability to travel domestically and internationally


Living and working conditions are in established facilities in an urban environment
May include long hours, exposure to weather and potentially hazardous conditions
Personnel should be aware of potential requirement to move on short notice and under adverse conditions


The above information on this description has been designed to indicate the general nature and level of work performed by employees within this classification. It is not designed to contain or be interpreted as a comprehensive inventory of all duties, responsibilities, and qualifications required of employees assigned to this job.