Banquet Sous Chef High-Volume Event Kitchen

Navy Region Naval District Washington Fleet and Family Readiness (FFR); Naval Academy (MD); On-site; USD 60,000 - 80,000; Full time

Benefits offered by this job

Federal benefits package

Job summary

The Sous Chef will prepare food for all banquet events at the U.S. Naval Academy’s NABSD, Annapolis, MD as part of the NAFI organization.

Responsibilities include preparing meats, seafood, sauces, stocks, and soups, setting up plating lines, and maintaining clean, safe workstations in a fast-paced environment. The role requires supervision in the absence of the Executive Chef, adherence to health and safety regulations, and coordination with kitchen staff to ensure timely service for events.

Qualifications

• One year of specialized experience in a culinary role or one year of graduate-level education.
• Culinary supervision and advanced techniques.
• Experience following standard recipes and menus; knowledge of SOPs.

Responsibilities

• Prepare food for banquets including breakfast, luncheons, dinners and special events.
• Set up and maintain plating lines and work stations.
• Ensure safety, sanitation and proper storage of food and utensils.
• Supervise kitchen staff in the absence of the Executive Chef.
• Monitor par levels and communicate shortages to the Executive Chef.

Skills

Culinary experience

Menu planning

Leadership

Food safety

Education

Culinary arts degree

ServSafe certification

Tools

Yellow Dog

Restaurant365

Nova

Rosnet

Job description

The Sous Chef will prepare food for all banquet events at the U.S. Naval Academy’s NABSD, Annapolis, MD as part of the NAFI organization.

Responsibilities include preparing meats, seafood, sauces, stocks, and soups, setting up plating lines, and maintaining clean, safe workstations in a fast-paced environment. The role requires supervision in the absence of the Executive Chef, adherence to health and safety regulations, and coordination with kitchen staff to ensure timely service for events.