Junior Executive Chef

U.S. Department of the Navy; Annapolis (MD); On-site; USD 60,000 - 75,000; Full time

Job summary

The Junior Executive Chef role at the Naval Academy Hospitality Culinary Team, under the Naval Academy Business Services Division, requires leadership in daily food production, presentation, and sanitation. You will assist with planning, organizing, and directing operations across hospitality venues.

Applicants must have 3 years of specialized culinary experience or 3 years of graduate education, with strong KSAs in team leadership, workflow, and menu/presentation standards.

Qualifications

• 3 years of specialized experience in a culinary role.
• Or 3 full years of graduate level education.

Responsibilities

• Assist in planning, organizing, and directing daily food production.
• Oversee presentation, service, and sanitation practices.
• Support daily operations for Hospitality establishments under the purview.

Skills

Culinary Leadership

Team Leadership

Workflow Organization

Recipe Standardization

Flavor & Presentation

Education

Graduate Degree

Job description

The Junior Executive Chef is a member of the Naval Academy Hospitality Culinary Team, within the Naval Academy Business Services Division. Under the direction of the Deputy Director of Retail Dining & Hospitality and the Senior Executive Chef, the Jr Executive Chef is responsible for assisting in the planning, organizing, and directing of daily food production, functions, including presentation, service, safety and sanitation practices for any of the establishments under the Hospitality purview.

In order to meet the basic requirement of the Junior Executive Chef position, NF-1101-04, 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:

1. Experience leading, supervising, or managing a culinary team. Experience leading culinary teams for Banquets or large-scale events is preferred.
2. Communication and problem-solving skills, with the ability to coordinate effectively across culinary, stewarding, purchasing, and catering teams. Strong ability to lead, motivate, and discipline culinary staff while fostering a culture of accountability and pride.
3. Proficiency in organizing workflow, managing par levels, and implementing standard operating procedures that support consistency and efficiency. Experience using food inventory software is preferred.
4. Skill in menu scaling, recipe standardization, and production flow management for both retail and catering operations. Experience using recipe creation software is preferred.
5. Knowledge and skill in using techniques or practices to maintain flavor balance, consistency, and presentation quality in demanding or multi-unit environments.