Junior Executive Chef

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

Benefits offered by this job

Use of Brigade Sports Complex

Navy Exchange privileges

Naval Academy Club membership eligible

Job summary

Naval Academy seeks a Junior Executive Chef to lead daily production and culinary operations across Drydock Restaurant, Grab-n-Go, Catering, and Commissary programs. You will mentor chefs, enforce standards, and collaborate on menu development to ensure superior quality and service.

Responsibilities include supervising kitchen teams, maintaining safety and sanitation, managing inventory, and driving cost control while delivering consistent, scratch-made meals for multiple outlets and events.

Qualifications

• Three years of specialized culinary experience or three years of graduate level education.
• Leadership experience in large-scale culinary operations is expected.
• Knowledge of safety, sanitation, and quality standards in a multi-outlet environment.

Responsibilities

• Lead daily production across multiple outlets including Drydock Restaurant, Grab-n-Go, Catering, and Commissary Production Program.
• Supervise and train sous chefs, line cooks, and stewarding teams."
• Ensure food quality, safety, and cost control through inventory management and portion control.
• Develop menus and standardize recipes for retail and catering operations.
• Coordinate staffing to meet production goals and special event needs.
• Maintain proper labeling, dating, and storage of all prepared items.

Skills

Culinary leadership

Communication skills

Workflow organization

Menu scaling

Recipe standardization

Flavor and presentation

Education

Graduate level education

Tools

Food inventory software

Recipe creation software

Job description

Summary

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.

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.

Summary

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.

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.

Duties

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The Junior Executive Chef supports the Executive Chef in managing all culinary operations within the Central Kitchen, serving as the primary leader in daily production, quality assurance, and team development. This position ensures that food quality, consistency, and safety standards are maintained across multiple outlets including Drydock Restaurant, Grab-n-Go, Catering, and the Commissary Production Program. Assist the Executive Chef in overseeing all Central Kitchen operations and production teams.

• Supervise, train, and evaluate sous chefs, line cooks, and stewarding teams to maintain performance standards.
• Enforce discipline, consistency, and accountability across all kitchen personnel.
• Maintain a professional culture that reflects organization values-Preparation, Execution, Reflection, Accountability, and Excellence.
• Direct day-to-day kitchen operations including prep, production, packaging, and distribution to multiple outlets.
• Coordinate and schedule staff to meet daily production goals and special event needs.
• Ensure all recipes, portion sizes, and plating guidelines are followed consistently across outlets.
• Oversee inventory, product rotation, and daily usage to maintain tight cost control and minimize waste.
• Verify that all food is prepared, held, and transported within safe temperature ranges.
• Conduct daily quality control checks of finished products before release to outlets.
• Ensure proper labeling, dating, and storage of all prepared items according to policy.
• Uphold the Central Kitchen's commitment to scratch cooking using fresh, high-quality ingredients.
• Collaborate with the Executive Chef in recipe testing, development, and standardization.
• Contribute to menu innovation for catering, restaurant, and grab-n-go programs.
• Train staff on new recipes, techniques, and presentation standards.
• Participate in the development and enforcement of SOPs for production, storage, and transport.
• Maintain clear documentation and communication with the Executive Chef regarding operational performance.
• Work closely with Stewarding, Purchasing, and Catering teams to ensure smooth coordination of logistics.
• Communicate production needs and delivery schedules to outlet chefs and managers.
• Mentor up-and-coming sous chefs and cooks for growth within the organization.
• Model a standard of excellence and integrity consistent with the hospitality and service culture of the U.S. Naval Academy.
• Maintain professional certifications and training related to food safety and leadership.
• Physical demands Include walking and standing, lifting a maximum of 50lbs. Incumbent will work in an office setting, kitchen setting and in the areas of the catering events (at times, the events may be offsite).

Requirements

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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

Qualifications

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:

• Experience leading, supervising, or managing a culinary team. Experience leading culinary teams for Banquets or large-scale events is preferred.
• 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.
• Proficiency in organizing workflow, managing par levels, and implementing standard operating procedures that support consistency and efficiency. Experience using food inventory software is preferred.
• Skill in menu scaling, recipe standardization, and production flow management for both retail and catering operations. Experience using recipe creation software is preferred.
• Knowledge and skill in using techniques or practices to maintain flavor balance, consistency, and presentation quality in demanding or multi-unit environments.

Additional information

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.

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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.