Emerging Executive Chef - Central Kitchen Leader

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

Benefits offered by this job

Sports complex access

Navy Exchange shopping

Midshipmen Store discounts

Naval Academy Club eligibility

MWR facilities access

Navy Federal Credit Union eligibility

Childcare with CDC & NAPS

Employee Assistance Program

Job summary

The Naval Academy Hospitality Culinary Team is seeking a Junior Executive Chef to assist in planning, directing daily food production across outlets including Drydock Restaurant, Grab-n-Go, Catering, and Commissary.

Under the Deputy Director and Senior Executive Chef, you will lead kitchen operations, develop menus, ensure safety and sanitation, train staff, and uphold standards of scratch cooking with fresh ingredients. This is a demanding full-time role.

Qualifications

• Three years of specialized experience in a culinary role or three years of graduate level education.
• Experience leading culinary teams for large events is preferred.
• Strong knowledge of food safety practices and kitchen sanitation.

Responsibilities

• Lead daily production across multiple outlets (Central Kitchen, Drydock Restaurant, catering).
• supervise cooks and stewarding teams to meet quality and cost targets.
• Ensure food is prepared, stored, and served in safe temperature ranges and in compliance with standards.
• Develop menus, standardize recipes, and train staff on new techniques and plating.

Skills

Culinary leadership

Team supervision

Food safety

Communication

Problem-solving

Education

Graduate-level education

Tools

Recipe creation software

Job description

The Naval Academy Hospitality Culinary Team is seeking a Junior Executive Chef to assist in planning, directing daily food production across outlets including Drydock Restaurant, Grab-n-Go, Catering, and Commissary.

Under the Deputy Director and Senior Executive Chef, you will lead kitchen operations, develop menus, ensure safety and sanitation, train staff, and uphold standards of scratch cooking with fresh ingredients. This is a demanding full-time role.