Junior Executive Chef: Central Kitchen & Menu Standards

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

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.