Sous Chef

Navy Region Naval District Washington Fleet and Family Readiness (FFR); Annapolis (MD); On-site; USD 56,000 - 72,000; Full time

Job summary

The Sous Chef role at Navy Region Naval District Washington Fleet and Family Readiness (FFR) in Annapolis, MD supports banquet events across breakfast, lunches, and dinners. The incumbent will oversee kitchen activities in the absence of the executive chef and ensure compliance with safety and sanitation standards.

Experience in culinary supervision and recipe standardization is valued, with opportunities to lead staff and coordinate cooking processes in a federal setting.

Qualifications

• One year of specialized culinary experience or one year of graduate level education.
• Experience training and leading junior kitchen staff with safety standards.
• Current ServSafe certification preferred.

Responsibilities

• Obtain products and equipment for food preparation.
• Operate production equipment per manufacturer instructions.
• Prepare foods per recipes; carve and plate for banquets.
• Set up plating line, maintain workstation, and assist with serving.
• Maintain hygiene, safety, and sanitary practices in all areas.
• Notify executive chef of shortages and manage leftovers and storage.

Skills

Culinary Skills

Menu Planning

Food Safety

Leadership

ServSafe Certified

Education

Culinary arts education

Tools

Yellow Dog

Restaurant365

Nova

Rosnet

Job description

Summary

The Sous Chef will prepare food items required for all banquet events, including breakfast, luncheons, dinners, and special parties. This position is located in the U. S. Naval Academy's Non-Appropriated Fund Instrumentality (NAFI), 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.

Duties

• Obtains necessary products and small equipment items required for food preparation.


• Operates food production equipment according to manufacturers' instructions.


• Prepares food in accordance with standard club and banquet recipes.


• Prepares meats, seafood, vegetables and other items required for line and special function purposes. Prepares all sauces, stocks and soups. Carves food on buffet line.


• Assists with preparation of other food products on serving line as needed. Assists cooks in their tasks.


• Sets-up plating line for banquets, assists with plating. Sets up, maintains, and breaks down work station.


• Maintains items on steam table; checks par levels. Notifies executive chef in of anticipated shortages.


• Consistently uses safe and sanitary food handling practices, including those related to personal hygiene.


• Maintains security and safety in work areas. Adheres to state and local health and safety regulations.


• Serves items in accordance with established portion and presentation standards.


• Maintains a clean work station, including equipment used for food preparation and serving tasks.


• Covers, dates and properly stores all leftover products that are re-usable.


• Returns soiled food preparation utensils and small wares to the proper areas.


• Ensures that the storage room is neat and that all products are stored properly. Keeps walk-ins clean and organized. Ensures that all food products are used on a timely basis.


• Acts as supervisor of kitchen personnel in absence of executive chef. Attends staff meetings.


• Performs other appropriate tasks as assigned by the Executive chef.


• Work involves frequent lifting or moving of objects weighing up to 30 lbs.; constant standing and walking; and occasional lifting of over 50 lbs.

Requirements

• 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: Flexible employees are employed based on the needs of the business


• 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 Sous Chef position, NF-1101-03, you must meet one of the following:

• One (1) year 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


• One (1) full year of graduate level education.

YOU WILL BE RATED ON THE FOLLOWING KNOWLEDGE, SKILLS, AND ABILITIES (KSAs) FOR THIS POSITION:

• Experience at or above the Sous Chef level in a restaurant, catering, country club or hospitality industry. Culinary Arts education is preferred.


• Experience following, documenting, building, revising and standardizing recipes and/or menus. Experience using BOH software system (Yellow Dog, Restaurant365, Nova, Rosnet, etc) is preferred.


• Experience training, coaching and leading junior kitchen personnel in consistent execution, proper safety and sanitation standards, and following SOPs. Current ServSafe certification preferred.


• Ability to plan and coordinate cooking processes, analyze and recognize kitchen production issues, and resolve issues while maintaining service standards and flow.

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.

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.

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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.

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.