Banquet Sous Chef | Culinary Lead & Team Mentor

Naval Academy; Hidden Point (MD); On-site; USD 34,000 - 41,000; Full time

Benefits offered by this job

Medical, dental, life, and long-term

Health Savings Account (HSA)

Flexible Spending Account (FSA)

401(k) and Roth 401(k) options

Paid vacation and sick leave

Job summary

The Naval Academy Hospitality team in Annapolis, MD is seeking a Sous Chef to lead banquet food preparation for events, breakfasts, luncheons, and dinners. The role is based at the U.S.

Naval Academy Non-Appropriated Fund Instrumentality (NAFI) operation within NABSD. Candidates should have Sous Chef level experience or a year of graduate study; experience supervising kitchen staff; familiarity with BOH software; ServSafe certification is preferred.

Qualifications

• One year of specialized culinary experience or one year of graduate-level education.
• Experience supervising kitchen staff and managing banquet production.
• Strong knowledge of safe food handling and sanitation standards.
• Familiarity with BOH software and recipe standardization is a plus.
• ServSafe certification preferred.

Responsibilities

• Prepare food for banquets, breakfasts, luncheons, and dinners.
• Operate production equipment and maintain safety practices.
• Set up plating lines and supervise kitchen staff in absence of the Executive Chef.
• Ensure proper storage, par levels, and sanitation throughout the kitchen.
• Train junior staff and maintain standards during service.

Skills

Sous Chef experience

Culinary supervision

Food safety

Leadership coaching

Education

Culinary Arts education

Tools

Yellow Dog

Restaurant365

Nova

Rosnet

Job description

The Naval Academy Hospitality team in Annapolis, MD is seeking a Sous Chef to lead banquet food preparation for events, breakfasts, luncheons, and dinners. The role is based at the U.S.

Naval Academy Non-Appropriated Fund Instrumentality (NAFI) operation within NABSD. Candidates should have Sous Chef level experience or a year of graduate study; experience supervising kitchen staff; familiarity with BOH software; ServSafe certification is preferred.