Flexible Sous Chef — Banquet & Kitchen Leadership

Maryland Office of Tourism Development; Annapolis (MD); On-site; USD 34,000 - 41,000; Part time

Benefits offered by this job

Shift differential pay

Sunday premium pay

Daily or Weekly OT

Holiday Pay

Pay/Step Increases

Job summary

The Sous Chef at the U.S. Naval Academy Hospitality Team will prepare food for all banquet events, including breakfasts, luncheons, and dinners, at NABSD in Annapolis, MD. This role supports a non-appropriated fund operation and requires maintaining high culinary standards for diverse events.

Typical shifts span 7–8 hours morning and/or evening, with weekdays, weekends, and holidays possible to cover events. Experience in culinary leadership and ability to plan cooking processes are essential.

Qualifications

• One year of specialized experience in a culinary role.
• Culinary supervision experience preferred.
• Current ServSafe certification preferred.

Responsibilities

• Obtain products and equipment for food prep.
• Operate production equipment per manufacturer specs.
• Prepare food per standard recipes for banquets and events.
• Set up plating lines and maintain work stations.
• Ensure safe, sanitary handling and compliance with health regs.
• Supervise kitchen staff in the absence of the executive chef.

Skills

Culinary experience

ServSafe

Education

Graduate education

Tools

Yellow Dog

Restaurant365

Nova

Rosnet

Job description

The Sous Chef at the U.S. Naval Academy Hospitality Team will prepare food for all banquet events, including breakfasts, luncheons, and dinners, at NABSD in Annapolis, MD. This role supports a non-appropriated fund operation and requires maintaining high culinary standards for diverse events.

Typical shifts span 7–8 hours morning and/or evening, with weekdays, weekends, and holidays possible to cover events. Experience in culinary leadership and ability to plan cooking processes are essential.