Lead Chef, Central Kitchen & Catering

Maryland Office of Tourism Development; Annapolis (MD); On-site; USD 50,000 - 55,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Life Insurance

Long-Term Disability Insurance

Health Savings Account

Flexible Spending Account

Automatic Retirement Enrollment / 401k

Paid Vacation and Sick Leave

Job summary

The Junior Executive Chef role sits within the Naval Academy Hospitality Culinary Team at NABSD in Annapolis, MD. This position supports daily food production, safety, and presentation across outlets including the Central Kitchen, Drydock Restaurant, and catering programs.

Under the Deputy Director and Senior Executive Chef, you will lead daily operations, mentor staff, ensure quality control, and collaborate on menu development while upholding high standards of accuracy and efficiency.

Qualifications

• Three years of specialized culinary experience or three years of graduate-level education.
• Proven leadership experience with culinary teams.
• Experience in high-volume production and safety standards.

Responsibilities

• Supervise and develop sous chefs, line cooks, and stewarding teams.
• Ensure food quality, safety, and portion control across multiple outlets.
• Coordinate daily production, prep, packaging, and distribution.
• Oversee inventory, minimize waste, and enforce SOPs.
• Lead menu testing, recipe standardization, and catering support.

Skills

Culinary leadership

Team supervision

Food safety

Menu development

Education

Three years of graduate level education

Tools

Food inventory software

Job description

The Junior Executive Chef role sits within the Naval Academy Hospitality Culinary Team at NABSD in Annapolis, MD. This position supports daily food production, safety, and presentation across outlets including the Central Kitchen, Drydock Restaurant, and catering programs.

Under the Deputy Director and Senior Executive Chef, you will lead daily operations, mentor staff, ensure quality control, and collaborate on menu development while upholding high standards of accuracy and efficiency.