Junior Executive Chef, #26-066

Naval Academy Business; Annapolis (MD); On-site; USD 70,000 - 95,000; Full time

Job summary

The Naval Academy Hospitality Team in Annapolis, MD is seeking a Junior Executive Chef to assist in planning, organizing, and directing daily food production, with emphasis on presentation, service, safety, and sanitation for NABSD operations.

Under the Deputy Director of Retail Dining & Hospitality and the Senior Executive Chef, you will supervise culinary staff, coordinate daily operations, ensure recipes and plating guidelines are followed, and contribute to menu innovation for catering,

Qualifications

• Three (3) years of specialized experience in a culinary role.
• Three (3) full years of graduate level education.

Responsibilities

• Supervise kitchen staff and ensure proper food production and service.
• Maintain safety, sanitation, and quality standards across all outlets.
• Collaborate with Executive Chef on menu testing and standardization.
• Mentor sous chefs and cooks to develop culinary skills.
• Ensure adherence to SOPs and inventory control.

Education

Graduate level education (3 years)

Job description

Exciting Career Opportunities with the Naval Academy Hospitality Team. This is an exceptional time to join the Naval Academy Hospitality team as we continue to expand and elevate our services. We are seeking skilled and dedicated culinarians 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.

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.

Applications must be submitted by Noon on 14 September, 2026 to be considered for this position.

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

(a) 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

(b) Three (3) full years of graduate level education.

JOB SUMMARY

The Junior Executive Chef is a member of the Naval Academy Hospitality Culinary Team, within the Naval Academy Business Services Division (NABSD), Annapolis, Maryland. NAFI is an entity that generates its own funds through its operations, and is not funded by Congress.

Under the direction of the Deputy Director of Retail Dining & Hospitality and/or the Senior Executive Chef, the Junior 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 & RESPONSIBILITIES

• 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).
• 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.

QUALIFICATIONS & 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.

EMPLOYMENT PREFERENCES

Explanation of employment preferences is available on the NABSD Website. No preference is given unless requested and documented. Acceptance or declination of a regular position ends ability to claim preference for spouse or Involuntarily Separated (IVS) applicants. To claim a preference, you must attach the following documents with your employment application:

• NAF RPL (Non-Appropriated Fund Reemployment Priority): Most recent separation BBA SF50 (or equivalent).
• Military Spouse Preference: Not Applicable to NF-4 and above positions.
• Veteran’s Priority Consideration: Page four (4) of the DD-214

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.

5 days a week, event-based schedule includes weekends
33-40 hours, weekly
8 hour shifts