Chef de Cuisine Catering/Banquet Chef

Navy Region Naval District Washington Fleet and Family Readiness (FFR); Maryland; On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Use of Brigade Sports Complex

Shop at Navy Exchange

Potential membership eligibility atNav

Use of MWR facilities

Eligible for childcare with CDC & NAPS

Employee Assistance Program

Job summary

Navy Region Naval District Washington Fleet and Family Readiness (FFR) seeks a Chef de Cuisine at the U.S. Naval Academy, Annapolis, MD to manage the Food & Beverage program and supervise staff including Sous Chefs, Pastry Chefs, Cooks, and Food Service Workers.

Responsibilities include menu planning, cost control, staff development, sanitation, and ensuring quality service across all dining outlets in a federal hospitality operation with event-based scheduling.

Qualifications

• Three (3) years of specialized experience in a culinary role or
• Three (3) full years of graduate level education.
• Experience leading culinary teams; knowledge of menu development and diverse ethnic cuisines.

Responsibilities

• Direct staff supervision and scheduling for the Food & Beverage program.
• Plan, price and supervise menus and internal controls for operations.
• Maintain sanitation standards and training across kitchens.
• Conduct performance reviews and staff development; ensure cost controls and waste reduction.

Skills

Culinary leadership

Banquets experience

Menu development

Diverse ethnic cuisines

Food safety & sanitation

Education

Graduate education (3 years)

Tools

ServSafe training

Job description

Summary Located in the U.S. Naval Academy's Business Services Division (NABSD), Retail Dining & Hospitality, at the U.S Naval Academy, Annapolis, MD. The Chef de Cuisine provides comprehensive management of the Food & Beverage Program and supervision of subordinate employees to include Sous Chefs, Pastry Chefs, Cooks, Dishwashers, and Food Service Workers.
Duties
Help
Supervisory duties include but are not limited to:

• Directs work to be accomplished by staff.
• Assigns work based on priorities, difficulty and requirements of assignments, and staff capabilities.
• Assist with hiring, training, supervising, scheduling and evaluating the work of food production staff.
• Conducts annual performance reviews of staff.
• Participates in section staffing decisions.
• Ensures staff receives proper training to fulfill requirements of their positions.
• Addresses potential disciplinary and/or performance issues timely and takes appropriate, corrective action(s).
• Directly supervises employees assigned to the Food and Beverage Program.

Program Management duties include but are not limited to:

• Plans, directs and supervises the activities of the Food and Beverage operation.
• Plans food and beverage programs, menus, and internal controls for a successful food and beverage operation.
• Ensures proper relation of cost of goods to labor, food waste and spoilage.
• Develops and maintains stock control cards by electronic spreadsheet, par stock levels, and daily inventories.
• Prepares marketing lists, determines food and beverage requirements and related supplies.
• Inspects deliveries for quality and quantity.
• Maintains accountability of food and beverage equipment and supplies, and maintenance of sanitation and health inspection standards.
• Keeps abreast of the technical advances in food and beverage equipment and preparation procedures.
• Plans, reviews and prices lunch and dinner menus
• Plans for the utilization of food surplus or leftovers; checks methods of preparation, portion size, appearance.
• Develops an income, expense, and capital expenditure budget for the food and beverage operation and submits to the supervisor for approval.
• Ensures food, bar and sundries inventories are taken at the times specified in the Monthly Close-out Report and conducts monthly inventories as assigned.

Food Preparation duties include but are not limited to:

• Prepares different ethnic cuisines and specialty diets such as gluten free, vegan, and Paleo.
• Plans menus (with the Executive Chef) for all food outlets in the Club, off premise, special occasions and events.
• Ensures high standards of sanitation, cleanliness and safety throughout all kitchens and dining areas.
• Maintains controls to minimize food and supply waste and theft.
• Safeguards all food production employees by conducting continuous training to increase their knowledge about safety, sanitation and accident prevention principals.
• Develops standardized recipes and techniques for food production and presentation that helps ensure consistently high quality and to minimize food cost; exercises portion control for all items served and assists in establishing menu-selling prices.
• Develops seasonal menu items with standardized recipes for the restaurant and for catering.
• Evaluates food products to ensure quality standards are consistently attained.
• Visits dining area periodically to welcome members and receive member feedback.
• Hosts taste panels to assess feasibility of proposed menu items.
• Establishes buffet and a la carte menu presentations.
• Maintains safety and ServSafe training.
• Understands and follows proper sanitation practices including those for personal hygiene.

Physical Demands: Must be able to lift up to 50 lbs. Regularly conducts inspections of all areas of food production, dining facilities, and storage areas which requires excessive walking and standing. Exposure to temperature extremes.
RequirementsHelp
Conditions of employment

• Must be able to obtain and maintain a security clearance – requires 18 years of age
• Males born after December 31, 1959 must be registered for Selective Service
• Verification of employment eligibility in the United States is required - We are an E-Verify participant
• Probationary period: Full Time employees serve a one-year probationary period. This position will also serve a concurrent one-year supervisory probationary period
• U.S. Citizenship is required for Tier 3 Positions
• Must be able to understand and communicate in English
• Participation in Direct Deposit
• Must maintain the privacy of official work information and data, and demonstrate the highest level of ethical conduct

QualificationsIn order to meet the basic requirement of the Chef de Cuisine position, NF-1667-04, you must meet one of the following:

• Three (3) years of specialized experience in a culinary role. Specialized experience includes: use of more advanced culinary techniques; preparing complete meals with several dishes for special diets; culinary supervision; OR
• Three (3) full years of graduate level education.

YOU WILL BE RATED ON THE FOLLOWING KNOWLEDGE, SKILLS, AND ABILITIES (KSAs) FOR THIS POSITION:

• Experience leading, supervising, or managing a culinary team. Experience leading culinary teams for Banquets or large-scale events is preferred.
• Knowledge of advanced culinary arts principles, techniques, and menu development, including diverse ethnic cuisines and specialized dietary restrictions (gluten-free, vegan, Paleo).
• Skill in operational problem solving, quality assurance, and workflow optimization to maintain high production standards while minimizing food waste, spoilage and theft.
• Skill in inventory management and supply chain operations, including establishing par levels, inspecting deliveries, utilizing stock control tools, and conducting required monthly closeout audits.
• Ability to communicate effectively, both orally and in writing, to direct staff, collaborate with leadership, address patron feedback, and interact with external stakeholders.

Additional information
Exciting Career Opportunities with the Naval Academy Hospitality Team as we continue to expand and elevate our services. We are seeking skilled and dedicated Catering/Banquet Chef to become part of our growing organization. Join us as we embark on this journey of growth and innovation. Be part of a team that values culinary excellence and offers opportunities to contribute to a dynamic and thriving hospitality operation. Scheduling 8-hour shifts, 5 days per week, to include weekdays, weekends, and holidays following an event-based schedule.
Notes: Failure to provide the required information may result in loss of consideration for the position and elimination from the selection process. Applicants may be required to provide proof of education, complete a pre-hire health screening, etc. DON is an EEO employer. All qualified candidates will receive consideration without regard to race, color, religion, sex, national origin, age, disability, marital status, political affiliation, or other non-merit factor. Reasonable accommodations may be provided to applicants with disabilities. If reasonable accommodation is needed for any part of the application and hiring process, please contact the office that is collecting the applications. The decision on granting reasonable accommodations will be on a case-by-case basis.
Candidates should be committed to improving the efficiency of the Federal government, passionate about the ideals of our American republic, and committed to upholding the rule of law and the United States Constitution.
A career with the U.S. government provides employees with a comprehensive benefits package. As a federal employee, you and your family will have access to a range of benefits that are designed to make your federal career very rewarding. Opens in a new windowLearn more about federal benefits.
Benefits include: Medical, Dental, Life, and Long-Term Disability Insurance; Health Savings Account (HSA); Flexible Spending Account (FSA); Automatic Retirement Enrollment, 401(k), Roth 401(k), and 401(k) Loan options; and Paid Vacation and Sick Leave Accrual.
Perks Included:

• Use of the Brigade Sports Complex
• Shop at the Midshipmen Store
• Shop at the Navy Exchange
• Potential membership eligibility at the Naval Academy Club
• Use of MWR facilities
• Eligible to join Navy Federal Credit Union
• Eligible for childcare with CDC & NAPS
• Use of Employee Assistance Program

Review our benefits
Eligibility for benefits depends on the type of position you hold and whether your position is full-time, part-time or intermittent. Contact the hiring agency for more information on the specific benefits offered.